Vegan Cannelini bean canapes

Preheat oven to 200 degrees F

Place garlic iin a food processor and pulse until chopped, scraping down as necessary. Add in beans and puree. Scrape down and add lemon. Continue to puree until smooth. Drizzle in oil while the machine is running. After all the oil has been incorporated scrape down sides again and add parsley and rosemary. Reserve a little parsley for garnish.

Toss garlic and olive oil together with a little salt, pepper, and cumin in a mixing bowl. Add in the tomatoes and and toss until well coated. Spray a sheet pan with pan spray and spread the tomatoes evenly across the pan. Put in preheated oven and slow roast for about an hour. Check them to see how they are coming and turn the pan around to allow for even cooking. You want them wilted, but not dry or burnt. Check again in another hour to make sure they are cooking evenly and turn pan again. After 3 hours they should be done. They should have a firmness, but still some bounce. When they are done, you can strain them to remove extra oil. Allow to cool.

When the tomatoes are cool or are cooling, you can peel the cucumber and slice it into 1/8 inch high rounds. You can cut thicker or thinner if you want more or less to grab onto. I prefer thinner to make these a 1 to 2 bite hors d’oevre. Depending on the size of the cucumber you should be able to get 2 to 3 dozen slices. If you are feeling ambitious and have a melon baller, you could cut thicker and scoop out the middle to make cucumber cups. That makes for a more substantial bite, and a lovely presentation.

Lay out the cucumber slices, put the bean puree into a pastry bag with a star tip and pipe a dollop onto each of the cucumber rounds. Top with the roasted tomato and sprinkle with chopped parsley.

Serve cold either passed or stationary.