My goal: increase the number of posts I churn out. I love to write, good or bad, I love to write…which any of my friends from college who knew me first year (looking at you Sam and Liz) will laugh at. But whatever, writing is cathartic and expressive and lasting. With a blog though, there’s a certain pressure to post something interesting or funny, or anything people want to read. And sometimes it’s fun to write for the audience, but mostly it’s stressful, so it’s way more fun to just write for me.
I digress from my main point which is cucumber canapes. I’ve been searching the web and my mind-brain, high and low, for gluten free thanksgiving recipes that my mom (and of course the rest of my family) can enjoy and I came across this little gem. It’s easy to modify for what you like, and takes like no time to make.
A wonderful amuse bouche or a simple side dish. Hate goat cheese? Try ricotta flavored with sage. Or whipped feta. Can’t stand olives? Go with marinated mushrooms. Or roasted red peppers. Or even marinated lemon slices. Want to change the flavor? Pickled ginger with a little toasted sesame seed oil drizzled on top.
1 cucumber sliced as thinly as you like
Topping like olive
Salt and pepper for garnish
My only tip is to make sure the goat cheese is at room temperature so you can scoop it into a plastic bag, cut off the tip and pipette out the cheese onto cucumber slices.