Cucumber Rounds w/ Cashew Cheese Tapenade

Elegant cucumber rounds topped with cashew cheese, tapenade, pickled figs, and fresh chives create a perfectly balanced bite-sized appetizer that showcases the versatility of dairy-free cheese.

This delicious non-dary canapé is balanced out with the creaminess of the cheese, saltiness of the olive and sweet acidity of the pickled figs. This bite-sized recipe is a great way to showcase the cashew cream cheese.

Serves 1 | Active Time: 30 minutes | Total Time: 3 hours

Preparing the Cashew Cheese Tapenade

Prepare your Mise en Place.
Slice the cucumbers into about 1/2 inch thick rounds. Using a small spoon or tsp measuring spoon scoop out a bit of the seeds, making sure not to go all the way through, to make the cucumber cups. Set aside.

Prepare the Tapenade Cashew Cheese and place in a pastry bag. Slice the figs in wedges to use as garnishes.

Step 1: Preparing the Cashew Cheese Tapenade

2 English cucumbers, peeled
1 1/2 cup Tapenade Cashew Cheese
1/2 cup Balsamic Figs

Step 2: Assembling the Appetizer

With each cucumber cup pipe on a small amount of cheese into the center of the cup. Garnish with a small wedge of Balsamic Figs and garnish with parsley leaf or sliced chive.

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