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Macadamia cheese Christmas canapes

 Macadamia cheese Christmas canapés

These Christmas classics are ideal for when friends and family drop in for a Christmas drink (or two!), but with macadamia cheese as a base, you can add any topping you like. It’s particularly good for creating delicious vegan nibbles.

serves
8 of each
INGREDIENTS

Macadamia cheese

1½ cups macadamias

1½ cups water

1/3 cup lemon juice

2 tablespoons olive oil

1 teaspoon salt

Toasted Lebanese bread

4 large Lebanese bread

¼ cup olive oil

2 tablespoons black sesame seeds

Smoked salmon topping

1 tablespoon finely chopped dill

1/3 cup macadamia cheese

3 slices smoked salmon, each cut into 3 strips

2 tablespoons trout or salmon roe

¼ cup micro sprouts

Fig topping

2 tablespoons balsamic vinegar

1 tablespoon caster sugar

1/3 cup macadamia cheese

2 fresh figs, quartered

Pesto and dried tomato topping

1½ cups basil leaves

¼ cup macadamias

1 large clove garlic

2 tablespoons olive oil

1 teaspoon lemon juice

1/3 cup macadamia cheese

8 small roasted tomatoes or 4 sundried or dried tomatoes, halved


METHOD
For the macadamia cheese, blend the macadamias and water at high speed for 2-3 minutes. Place the mixture in a nut bag and squeeze out the excess moisture. * Place the nut mixture in a food processor with the lemon juice, olive oil and salt and blend thoroughly until mixture is combined. Line a colander or sieve with cheesecloth and place the mixture in it. Set the colander over a bowl and fold the muslin over the top of the mixture to cover. Place in the fridge and allow to drain for 24-48 hours. Remove the cheese from the muslin and store in a bowl, covered, in the fridge for up to 1 week.
For the toasted Lebanese bread, preheat oven to 180°C. Line a large baking sheet with baking paper. Cut each Lebanese bread in half to form 2 semi-circles, then cut each semi-circle into 4 strips, 3-4 cm wide, discarding the end pieces. Brush the top of each piece with olive oil, sprinkle evenly with black sesame seeds and place on the baking tray. Bake for 7-10 minutes, until crisp, taking care not to overcook.
For the smoked salmon topping, stir the dill into the macadamia cheese. Spread about 2 teaspoons onto each crisp Lebanese bread and top with a piece of salmon, a half a teaspoon of roe and a sprinkling of micro sprouts.
For the fig topping, place the vinegar and sugar in a small saucepan and stir over a medium heat until the mixture begins to boil. Boil for 3-5 minutes, until it thickens to a syrup. Spread about 2 teaspoons of cheese onto crisp Lebanese bread, top with a fig quarter and drizzle with a little balsamic reduction.
For the pesto and dried tomato topping, place the basil leaves, macadamias, garlic, olive oil and lemon juice in the bowl of a small food processor and process to combine. Season to taste with salt. Spread about 2 teaspoons of cheese onto crisp Lebanese bread and top with a little pesto and a dried tomato.
*You can keep this liquid and use it in a recipe that requires macadamia milk

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