Cucumbers and tomatoes go so well together. Not only are they easy to make, but they are bound to be a guest favorite.
3 firm, medium-sized cucumbers, cleaned and peeled
12 cherry or grape tomatoes, halved
2 tablespoons olive oil
sea salt and freshly ground black pepper
8-ounce vegan cream cheese softened
2 tablespoons vegan mayo
1 tablespoon fresh lemon juice
1 large garlic clove, finely minced
Fresh thyme or other fresh herbs of choice
Preheat your oven to 225° F.
Place the cherry tomatoes on a baking sheet cut side up. Drizzle with olive oil and season with a pinch of sea salt and freshly ground black pepper—slow roast them in the oven for approximately 20 to 25 minutes. Remove and allow to come to room temperature.
Meanwhile, combine the vegan cheese, mayo, lemon, and garlic in a food processor, pulsing until well combined and creamy. Place the mixture in a pastry bag fitted with a star tip.
Peel the chilled cucumbers, not wholly, but alternating slices lengthwise to create a green-and-white striped effect. Next, cut 1-inch rounds.
Place the cucumber rounds onto a serving platter and dab each with a clean, dry cloth or paper towel to remove any moisture.
Pipe approximately one tablespoon of cream cheese mixture onto each cucumber slice, then top with a tomato half and garnish with fresh thyme. (You can also mix things up using other fresh herbs such as chive, cilantro, dill, and basil).
This recipe is best to make on the day you plan to serve it. Keep it chilled until your guests arrive.
Yield 24
