Mini Cucumber Tomato Stacks

June 14, 2008

Lately, I have been in the mood for nibble food, the kind of bite-sized treats that are quick and easy to make and the only thing needed is a good knife and a cutting board.

A picture I saw about a month ago in a tea magazine* inspired me to try and recreate these charming appetizers for my aunt and two cousins who stopped by for a visit. I clearly remember the image, it was so pretty but, I did not get the recipe. It seemed straightforward and simple enough to make – slice and stack, and whip up guacamole.

These eye-appealing appetizers dazzled our guests. They attractively filled a platter with vibrant color and got rave reviews for its fresh and flavorful taste.

Today I cheerfully made these lovely appetizers, this time for my husband, mother, and me. This recipe is refreshingly light, perfect as a quick and healthy snack, served along side other appetizers, or as a started that compliments a main dish.

Mini Cucumber Tomato Stacks

I added mint to the guacamole for a fresh punch of flavor. Cherry tomatoes or small variety tomatoes are best for this recipe.

1/2 English cucumber, sliced into rounds
1 bunch of cherry tomatoes, sliced into rounds [reserve tops and bottoms]
1 avocado, cut in half, pit removed, scoop out flesh
6 – 8 fresh mint leaves, finely chopped
1 tablespoon red onions, finely chopped
1 tablespoon fresh lime juice, about ½ lime
Sea salt and pepper, to taste
Fresh flat leaf Italian parsley, for garnish

Slice cucumber into rounds, set aside. Slice tomatoes into round, set aside, and reserve tomato tops and bottoms in a small bowl. Dice reserved tomato tops and bottoms and replace in small bowl.

Mash and stir avocado in a bowl with a fork until almost creamy. Add the mint leaves, red onions, lime juice and sea salt and pepper to taste. Mix well.

To assemble, arrange cucumber slices on a platter or individual plates. Place a tomato slice atop each cucumber slice. Place a dollop of guacamole atop the tomato slice and top with diced tomatoes and garnish with parsley leaves.

Serves 8 – 12

How to Make Stripped Cucumber Slices

For stripped cucumber slices, run a vegetable peeler lengthwise down the cucumber to peel away a strip of outer skin. Alternate by peeling a strip of skin, then leaving a strip. Repeat around entire cucumber. Slice straight across or on the bias.

* I wish I remembered the name of the tea magazine. I like to give credit where credit is due and will try to track it down, and then update this post with the information.

Reading: Mini Cucumber Tomato StacksTweet This: Send Page to Twitter

-->

Comments

4 Comments so far

Liz on June 20, 2008 Friday, 11:46 pm
I am glad I found this recipe. Thank you! I am entertaining this weekend and will definitely make these appetizers.

Liz – I bet these appetizers disappeared quickly.
Joanne on July 27, 2008 Sunday, 8:29 pm
Ingrid, they look amaaazing! So fresh. My mouth is watering…

Joanne – I am glad you stopped by and left a comment, now I know about your wonderful site and have added it to my blogroll Raw Dedicated and Other Inspiring Sites”.
cherrybombpie on May 30, 2009 Saturday, 4:05 pm
Oh my, they look so fresh and juicy. Guacamole/tomato/cucumber makes such a lovely combo.
Party, my house! We’re cool! « Delightfully Raw on November 29, 2009 Sunday, 4:37 pm
[...] my house! We’re cool! 2009 November 29 by Raw Jenna I love the simplicity of Raw Epicurean recipe for mini cucumber tomato stacks. I took a batch of these to my neighbors to snack on while we watched a football game. I used the [...]

Get The Raw Epicurean Report free monthly food news in your inbox

For Email Marketing you can trust

Receive the latest raw vegan recipes and related posts via email alerts | RSS subscription

Let's connect via Twitter

Join our fabulous community

Herb of the Month

Cardamon our featured spice for March. We'll highlight its benefits, showcase it in raw vegan recipes, and at the end of the month a reader's name will be drawn from the comments, and our sponsor