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Topenade Cucumber Pedestals

Directions:

Using a small teaspoon, scoop half of the seedbed out of each cucumber round forming small cups. Set aside. Using mortar and pestle hand-pulse the remaining ingredients until a slightly formed paste. With each cucumber cup scoop about a tablespoon of topenade into each cup. Garnish with oregano leaf and chill before serving. (Serves 6 to 8)

This recipe courtesy of Chad Sarno: RawChef.org

Ingredients:

  • 3 English cucumbers, peeled and sliced in 1/2-inch rounds
  • 1-1/2 cups sundried black olives, pitted and minced
  • 1/4 cup red onion, minced
  • 1/4 cup cucumber, minced
  • 1/4 cup red bell pepper, minced
  • 1 teaspoon thyme, fresh, minced
  • 1/2 tablespoon oregano, minced
  • 1/4 teaspoon cayenne