Warm Cucumber Canapés with Miso Cream Cheese, Toasted Sesame, and Green Apple

Instructions

1. 1

   1. In a small bowl, mix the cream cheese with the white miso, lemon juice, half of the chives, 1 teaspoon (5 ml) olive oil, black pepper, and salt until smooth.

2. 2

   2. Heat a large skillet over medium heat, about 350°F/175°C at the cooking surface. Add the sesame seeds and toast for 1 minute, stirring constantly. Remove and set aside.

3. 3

   3. In the same skillet, add the cucumber slices and the remaining olive oil. Cook for 2 minutes on one side and 1 minute on the other over medium heat, about 350°F/175°C, so they become warm and lightly golden while staying crisp.

4. 4

   4. Pat the green apple slices dry with paper towel if they release moisture so the final assembly stays neat.

5. 5

   5. Spread or spoon a small amount of the miso cream cheese onto each warm cucumber slice. Top with a thin slice of green apple.

6. 6

   6. Finish each canapé with the toasted sesame seeds and the remaining chopped chives. Serve immediately while the cucumber is still warm.

7. 7

   7. If desired, add an extra twist of black pepper just before serving to highlight the contrast between the savory cream, fresh apple, and warm cucumber.