Tapenade on Jicama Stars

• 2 pounds jicama (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

1. Put jicama crosswise into 1-inch-thick slices (make slices thinner if your cookie cutter is shallow).
2. Lay 1 slice flat and cut out as many star-shaped chunks as possible.
3. Cut chunks into 3/4-inch-thick stars using a mandoline or other manual slicer or a sharp thin knife.
4. Sprinkle stars with lemon juice and arrange a parsley leaf on each.
5. Drop 1/4 teaspoon tapenade onto center of each star, partially covering leaf.

jicama, lemon juice, parsley, tapenade, cookie cutter

Taken from www.epicurious.com/recipes/food/views/tapenade-on-jicama-stars-104385 (may not work)