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.
Servings 8of each
Course Canapés
Preference Dairy Free, Vegan
Perfect for Entertaining
Skill level Confident
Ingredients
Macadamia cheese
1 1/2cupsmacadamias
1 1/2cupswater
1/3cuplemon juice
2tbspolive oil
1tspsalt
Toasted Lebanese bread
4Lebanese breadlarge
1/4cupolive oil
2tbspblack sesame seeds
Smoked salmon topping
1tbspdillfinely chopped
1/3cupmacadamia cheese
3slicessmoked salmoneach cut into 3 strips
2tbsptrout or salmon roe
1/4cupmicro sprouts
Fig topping
2tbspbalsamic vinegar
1tbspcaster sugar
1/3cupmacadamia cheese
2fresh figsquartered
Pesto and dried tomato topping
1 1/2cupsbasil leaves
1/4cupmacadamias
1clovegarliclarge
2tbspolive oil
1tsplemon juice
1/3cupmacadamia cheese
8small roasted tomatoesor 4 sundried or dried tomatoes, halved
Instructions
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.
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.
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.
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.
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.
Notes
*You can keep this liquid and use it in a recipe that requires macadamia milk