Tapenade on Jícama Stars
Cooks' note:
·You can cut jícama stars 1 day ahead and chill, tossed with lemon juice, in a sealable plastic bag.
Recipe information
Total Time
1 hr
Yield
Makes about 45 hors d’oeuvres
Ingredients
2 pounds jícama (1 large or 2 medium), peeled
2 tablespoons fresh lemon juice
About 45 small fresh flat-leaf parsley leaves
1/2 cup tapenade or other olive paste (4-ounce jar)
Special Equipment
a 2-inch star cookie cutter
Preparation
Step 1
Put jícama crosswise into 1-inch-thick slices (make slices thinner if your cookie cutter is shallow). Lay 1 slice flat and cut out as many star-shaped chunks as possible. Cut chunks into 3/4-inch-thick stars using a mandoline or other manual slicer or a sharp thin knife.
Step 2
Sprinkle stars with lemon juice and arrange a parsley leaf on each. Drop 1/4 teaspoon tapenade onto center of each star, partially covering leaf.
