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
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
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
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