Cucumber Cups with Cannellini Bean Mousse

Servings:

30 cucumber cups

Quantity

Ingredients

2, 14.28 ounce can

Carmelina Brands^® Italian Cannellini Beans, drained

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™