Description
An herbaceous appetizer to celebrate spring with a vegetarian ceviche, crispy cracker, and flavorful foam.
Ingredients
Scale
Cucumber, Tomatillo & Dill Havarti “Ceviche” Cups
- 1 Large English cucumber, roughly peeled and cut into six 3-4 inch tall pillars chunks
- ½ cup cubed Castello dill havarti cheese
- ½ cup chopped english cucumber
- 2 tsp white wine vin
- ¼ chopped red onion
- 1 chopped raw tomatillo
- Cracked pepper
- Radishes for garnish
Avocado Dill Havarti Foam:
- 2 Avocados
- 1/2 cup whipping Cream
- ¼ cup shredded Castello Dill Havarti Cheese, shredded
- 3 tablespoon white wine vinegar
- ½ cup veg stock
Dill Havarti Crisps:
- 1 cup Castello Dill Havarti cheese
Instructions
Cucumber, Tomatillo & Dill Havarti “Ceviche” Cups
- In a bowl add all the chopped ingredients, and toss with vinegar and pepper. Hollow out the 6 cucumber cups using a melon baller or teaspoon and stuff each with ceviche. Place a thinly sliced radish on top of cup and prep your foam.
Avocado Dill Havarti Foam:
- Combine everything in a blender and puree until very smooth. Season the mixture with salt and pour it into the canister of a 1-pint Gourmet Whip Plus siphon. Charge the siphon with one (N20) cartridge according to the manufacturer’s instructions. Shake the siphon and refrigerate until well chilled, approx 30 minutes. Holding canister upside down, release a small dollop of foam on top of each cucumber cup (Please follow the instructions of your specific whipping canister).
Dill Havarti Crisps:
- Preheat Oven 400
- Shred Approx 1 cup Castello Dill Havarti cheese and place small flat mounds on a silicone-lined baking sheet and bake 3-5 Minutes until crisp
- Cut into Small triangles and use as serving garnish
- Top cups with cracked black salt, crushed pink peppercorns and a sprig of dill.
- Category: Appetizer
- Cuisine: Vegetarian