Cucumber Cups with Cannellini Bean Mousse

Cucumber Cups with Cannellini Bean Mousse

Cucumber Cups with Cannellini Bean Mousse

Servings:
30 cucumber cups
Quantity
Ingredients
2, 14.28 ounce can
2 teaspoons
Minced garlic
1 tablespoons
Fresh Italian parsley
2 tablespoons
Parmesan cheese
1/2 lemon
Lemon juice, freshly squeezed
1/4 cup
Extra-virgin olive oil
To taste
Kosher salt
To taste
Ground black pepper
Optional
Tabasco sauce
2 each
English cucumber, sliced 2-inches on bias
To garnish
Sun-dried tomato, julienned

In a food processor, blend the Carmelina Brands® Italian Cannellini Beans, garlic, parsley, Parmesan cheese and lemon juice. Add oil in a little stream until a smooth paste starts to forms. Use more if needed. Add salt and pepper to taste; check seasonings. For extra heat, add Tabasco sauce to taste. Set aside in refrigerator to chill. Cut cucumber into 2-inch thick rounds on the bias. With a melon-baller, scoop the middle out of the cucumber round, creating an indentation, but leaving the bottom intact. Using a small spoon or pastry bag, fill cucumber center with cannellini mouse. Garnish with sundried tomato and serve. Enjoy!

* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc™