Vegetable boats and cheese bites

Name: Vegetable boats and cheese bites
Cook time: 45 min
Total time: 45 min
Yield: 7
Ingredients: 1 Garlic clove; 2 TABLESPOONS Olive oil; 2 TABLESPOONS Lemon juice; 100 g Sheep's cheese; 75 g paprika-filled olives; 150 g Double cream cream cheese with herbs from Provence; 7-10 Tbsp Pepper; 1 Pot of basil; 1 (approx. 250 g) Baguette; 1 Cucumber; 1 can(s) (215 ml) Tuna fish natural; 1 Onion; 3 TABLESPOONS mayonnaise; 7-10 Tbsp Salt; 7-10 Tbsp dried, crushed chili; 1/2 red and yellow pepper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 7

1 Garlic clove
2 TABLESPOONS Olive oil
2 TABLESPOONS Lemon juice
100 g Sheep's cheese
75 g paprika-filled olives
150 g Double cream cream cheese with herbs from Provence
7-10 Tbsp Pepper
1 Pot of basil
1 (approx. 250 g) Baguette
1 Cucumber
1 can(s) (215 ml) Tuna fish natural
1 Onion
3 TABLESPOONS mayonnaise
7-10 Tbsp Salt
7-10 Tbsp dried, crushed chili
1/2 red and yellow pepper

Directions

1
Peel the garlic and press it through a garlic press. Mix with olive oil and 1 tablespoon lemon juice. Cut the feta cheese into fine pieces and sprinkle with it. For the paste, cut some olives into fine slices to garnish. Purée the remaining olives and mix with cream cheese.
2
Season with pepper. Wash the basil and pluck the leaves. Cut baguette into 15-20 slices. Spread the paste on top. Spread basil and marinated feta cheese. Wash cucumber, cut into 15-20 slices. Drain the tuna. Peel and finely chop the onion. Puree both and mix with mayonnaise. Season with salt, pepper, chilli and 1 tablespoon lemon juice.
3
Wash cucumber, cut into 15-20 slices. Drain the tuna. Peel and finely chop the onion. Puree both and mix with mayonnaise. Season with salt, pepper, chilli and 1 tablespoon lemon juice. Pour into a piping bag with a small star-shaped spout and squirt onto the cucumber slices. Clean and wash the bell peppers, cut them into fine cubes and sprinkle over them
4
With 8 people: