Cream Cheese Cucumber And Chive Sandwiches Food

HERBED CHEESE CUCUMBER AND RADISH TEA SANDWICHES

Steps:

• Combine the cream cheese, goat cheese, butter, Parmesan, lemon juice and garlic in a small food processor and process until very smooth and light. Transfer to a medium bowl and stir in the chives, parsley and dill. Season with salt and pepper. Refrigerate until chilled but still spreadable, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Spread the bread on a baking sheet and bake, flipping the pieces once, until lightly toasted but not colored, about 10 minutes. Let cool.
• To serve, spread the cheese mixture on the toasts. Top with the sliced cucumber and radishes and garnish with dill sprigs.

CUCUMBER AND LEMONY DILL CREAM CHEESE TEA SANDWICHES

Steps:

• In a small bowl, combine the cream cheese, fresh dill, lemon zest, and lemon juice. Season the mixture with salt and pepper.
• Lay the slices of bread on your work service and distribute the cream cheese evenly among each slice, spreading into a thin layer. Arrange the cucumber slices in rows over 3 slices of the bread. Top with the remaining bread, and cut into quarters so there are 4 pieces from each sandwich. Serve immediately.

TEATIME CUCUMBER SANDWICHES

Steps:

• Spread 8 bread slices with cream cheese spread.
• Top with cucumber; cover with remaining bread slices.
• Cut each sandwich into quarters to serve.

EASY CUCUMBER SANDWICHES WITH CREAM CHEESE

Steps:

• Slice cucumber very thinly using a mandolin and if your knife skill is great, then use a knife but ensure that the cucumber slices are paper-thin.
• Make the cream cheese filling. Add the cream cheese and mayonnaise together in a bowl until smooth. Add dill and stir to combine. Finally, season with some salt and pepper to taste.
• This step is optional, you may or may not cut the crust off the white bread before you assemble the sandwich
• Finally, assemble the sandwich, start by spreading the cream cheese filling on bread slices. Followed by the cucumber slices, layer it on the cream cheese spread and top it with another slice of bread. Using a sharp or serrated knife, cut off the crust if you haven't done this beforehand. Then cut the sandwich into 3 fingers.
• Serve immediately or store in an airtight container for up to a day

CREAM CHEESE & CUCUMBER FINGERS

Steps:

• Spread the white bread and brown bread with some soft cheese. Season.
• Layer the cucumber on half the bread and sandwich with the other half of the slices. Trim the crusts, then cut each into 4 fingers.

CUCUMBER CROSTINI WITH GARLIC AND CHIVE CREAM CHEESE SPREAD

Steps:

• In the bowl of a stand mixer fitted with a paddle attachment, beat cream cream until smooth. Add chopped chives, garlic powder, and black pepper. Mix until fully incorporated. Scrape down bowl as needed to ensure thorough mixing.
• Transfer cream cheese spread into an airtight container and keep stored in the fridge.
• For toasting: lightly coat sliced baguette with olive oil. Warm in the toaster over until crispy.

CUCUMBER & HERB TRIPLE-DECKERS

Steps:

• Lay the cucumber slices on kitchen paper to dry. Whizz the cheese, mint and some seasoning in a small food processor or with a hand blender. Stir in most of the chives, then spread the cheese mixture over 6 slices of bread. Reserve 12 slices of cucumber, and arrange the rest over the cheese.
• Layer up 2 slices of cucumber-topped bread, then top with a plain slice. Repeat this twice more. Use a good knife to trim the crusts off the tripledeckers, then cut each into 4 squares. Top each mini sandwich with another cucumber slice. Sprinkle with the remaining chives to serve.

COOL AS A CUCUMBER! CHEESE, CUCUMBER AND CHIVE SANDWICH SPREAD

Steps:

• Allow the cream cheese to come to room temperature for about 10 to 15 minutes, to soften it slightly.
• Add all the ingredients, EXCEPT the cucumber, and mix thoroughly. Season to taste with salt and pepper, then add the diced cucumber and gently fold through the mixture.Check the seasoning once more.
• Serve as a sandwich spread or as a dip for crudites; also wonderful with crackers and scones. This spread is deleicious when served with smoked salmon and blinis.
• Store in an airtight container in the fridge for up to 2 days.

CUCUMBER TEA SANDWICHES

Steps:

• Halve the cucumber lengthwise and use a small spoon to scoop out the seeds. Use a mandoline to slice the cucumber into thin lengthwise strips.
• Fold the chives into the whipped cream cheese, and spread onto one side of each piece of bread.
• Layer the cucumber slices onto each piece of bread, overlapping slightly.
• Use a very sharp knife to trim the edges of the cucumber and slice the crust off of the bread. Slice each piece of bread in half on the diagonal to form triangles.
• Top each sandwich with more chives and serve right away. If the sandwiches need to be stored, wrap in lightly dampened paper towels or lightly dampened dish cloth and refrigerate.

CREAM CHEESE, CUCUMBER AND CHIVE SANDWICHES

Steps:

• Spread the bread with cream cheese, then sprinkle with chives. Layer on the cucumber, season well and top with the other bread slices. Cut into traingles, fingers or squares and scrape a thin layer of butter onto one cut edge of each, then dip into the chopped chives to serve.

HERBED CUCUMBER CHEESE SANDWICHES

Steps:

• In a medium mixing bowl, combine cream cheese, whipping cream, salt, and pepper. Beat at medium-high speed with a mixer until blended. Add dill, chives, and parsley, stirring well.
• Using a mandoline or a chef's knife, cut 40 very thin slices from cucumber.
• Spread a layer of cream cheese mixture onto bread slices. On 5 bread slices, arrange 8 overlapping cucumber slices on top of cream cheese layer. Top with remaining 5 bread slices, cream cheese side down, to make 5 sandwiches.
• Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich diagonally into 4 equal triangles.
• Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate until serving time.

CUCUMBER CREAM CHEESE TEA SANDWICHES

Steps:

• Gather the ingredients.
• Lay 2 slices of bread on a work surface and spread each slice evenly with 1 tablespoon cream cheese.
• Cover 1 side of the sandwich with sliced cucumber.
• Season with a squeeze of lemon juice , salt and pepper, and chives, if using.
• Cover the cucumbers with the other slice of bread, cream cheese side down.
• Cut off the crusts and slice the sandwich diagonally 2 times to create 4 triangular finger sandwiches. Repeat with the remaining ingredients. Serve.