Cucumber with Yves Veggie Bacon & Ricotta

December 11, 2018 Ceri

Even though I’ve been hosting holiday dinners and parties for what feels like forever, I have to admit I still get a bit stressed. I want everyone to have a great time and enjoy the food, no matter what their approach to eating is. And I also want to feel like I get to spend time with my guests (not just my kitchen!). I always try to think of additions to a holiday menu that are a) simple enough for the kids to help with and b) can be enjoyed by vegetarians. This little number hits both of those notes perfectly. The salty hit of Yves Veggie Bacon combined with creamy ricotta and fresh cucumber create the perfect bite. So many holiday spreads are made up of rich foods, it’s nice to have some light elements, too.

Once I sauteed the bacon, my kids can take over the rest of this easy assembly job. The sprinkling of dill and pomegranate seeds make a platter of these hors d’oeuvres extra festive.

Cucumber with Yves Veggie Bacon Ricotta

Yield: makes 24 bites

Ingredients

1 Tbsp olive oil
3 slices of Yves Veggie Bacon Strips
1 cup ricotta cheese
1 Tbsp apple cider vinegar
1 Tbsp chopped dill
2 Tbsp pomegranate seeds
1 English cucumber

Method

Bring a small skillet to medium heat and then add the olive oil. Place the Yves Veggie Bacon Strips in and allow them to cook for 3 to 5 minutes until they become crispy. Don’t allow them to overcook. Remove them from the heat and allow to cool. Chop finely.

In a large bowl, combine ricotta cheese, apple cider vinegar, the finely chopped Yves Veggie Bacon Strips and half of the chopped dill until well combine.

Cut the cucumber into half inch sliced and arrange on a platter. Using a teaspoon, scoop a ball of the cheese mixture onto the middle of each cucumber slice. Top with remaining chopped dill and pomegranate seeds.

Sweet Potato Chronicles