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Cucumbers with Tapenade Mousse Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:48 servings


  • 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.

Nutritional Facts

1 appetizer (calculated without olive garnish) equals 23 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 35 mg sodium, 1 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1/2 fat.