Cucumbers with Tapenade Mousse Recipe

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Cucumbers with Tapenade Mousse Recipe

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Crisp cucumber rounds act as the base for this deliciously different appetizer. Piping the savory mousse-like filling onto each cucumber creates a stunning presentation.—Mary Brinkhaus, Bloomington, Minnesota
MAKES:
48 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
48 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 English cucumber
  • 4 ounces cream cheese, softened
  • 1/3 cup tapenade or ripe olive bruschetta topping
  • 1/4 teaspoon salt
  • 1/2 cup heavy whipping cream
  • Pitted Greek olives, optional

Directions

Peel strips from cucumber to create a decorative edge; cut cucumber into 1/4-in. slices. Blot with paper towels to remove excess moisture; set aside.
In a small bowl, combine the cream cheese, tapenade and salt.
In another bowl, beat cream until stiff peaks form. Fold into cream cheese mixture.
Pipe or dollop mousse onto cucumber slices. Garnish with olives if desired. Yield: about 4 dozen.
Originally published as Cucumbers with Tapenade Mousse in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p165

Nutritional Facts

1 each: 23 calories, 2g fat (1g saturated fat), 6mg cholesterol, 35mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1/2 fat.

  • 1 English cucumber
  • 4 ounces cream cheese, softened
  • 1/3 cup tapenade or ripe olive bruschetta topping
  • 1/4 teaspoon salt
  • 1/2 cup heavy whipping cream
  • Pitted Greek olives, optional
  1. Peel strips from cucumber to create a decorative edge; cut cucumber into 1/4-in. slices. Blot with paper towels to remove excess moisture; set aside.
  2. In a small bowl, combine the cream cheese, tapenade and salt.
  3. In another bowl, beat cream until stiff peaks form. Fold into cream cheese mixture.
  4. Pipe or dollop mousse onto cucumber slices. Garnish with olives if desired. Yield: about 4 dozen.
Originally published as Cucumbers with Tapenade Mousse in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p165

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