Maureen's Cucumber Bites with Olives and Labneh
The cucumber base of these wonderful appetizers is healthy, yes, but the pairing of creamy labneh with fresh, clean cucumber is a classic one for a reason: it's so delicious! Stir in the briny kalamata olives, as noted here, or play with whatever you might have on hand, like capers. These bites are beautiful, and no matter how many I make, every one gets eaten.
Makes about 24 bites
1 cup labneh
⅛ teaspoon kosher salt
Few grinds black pepper
⅛ teaspoon granulated garlic powder
5 to 8 dried mint leaves, crushed to powder
¼ cup pitted kalamata olives (about 20), coarsely chopped
Squeeze of lemon juice
2 scallions, thinly sliced
1 English cucumber, cut in 1/4-inch slices
2 tablespoons toasted pine nuts
In a medium bowl, mix the labneh with the salt, pepper, garlic powder, crushed dried mint, and lemon juice. Gently stir in the scallions and olives. Taste and adjust seasonings.
Pat the cucumber slices dry with a paper towel. Place about a teaspoon of the labneh mixture on each slice of cucumber, and top each with a couple of pine nuts.
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Words, Recipe + Photograph by Maureen Abood