Cucumber Crostini With Garlic And Chive Cream Cheese Spread Food

CREAM CHEESE CRAB SPREAD WITH HOMEMADE CROSTINI

Steps:

• Combine the cream cheese and all but 1/2 cup of the crabmeat in a medium bowl. Mix until thoroughly combined. Roll into an 8-inch log and refrigerate until firmed up slightly, about 1 hour. Refrigerate the remaining 1/2 cup crabmeat until serving.
• Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl. Taste and adjust to your liking.
• Place the log on a serving platter. Spoon some of the sauce over it, reserving the remaining sauce in a small bowl to serve on the side. Sprinkle the reserved 1/2 cup crabmeat on top and garnish with the chives. Rub the garlic onto one side of each slice of bread and arrange the bread on the serving platter.

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.

GARLIC AND CHEESE CROSTINI

Steps:

• Preheat oven to 350°F with rack in middle.
• Arrange bread slices in 1 layer on a large baking sheet and brush tops with 3 tablespoons oil.
• Stir together remaining tablespoon oil, cheese, garlic, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper in a small bowl. Sprinkle each slice with about 1 teaspoon cheese mixture, mounding it slightly.
• Bake until topping just starts to melt, 6 to 8 minutes. Sprinkle with parsley and kosher salt to taste. Serve warm.

GARLIC CREAM CHEESE CROSTINI

Steps:

• Set oven control to broil. On ungreased cookie sheet, place bread slices. Lightly brush each with oil. Broil 4 to 6 inches from heat about 1 minute or until light golden brown.
• In small bowl, mix cream cheese and green onions. Spread mixture on toasted bread slices. Broil about 1 minute longer or until cream cheese bubbles. Garnish with thyme leaves and tomatoes.

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.

HOMEMADE CHEESE SPREAD WITH GARLIC AND HERBS

Steps:

• Combine cream cheese, butter, garlic, and salt in the bowl of a food processor. Pulse until smooth. Add parsley and chives and pulse a few times until well combined. Pack mixture into a small bowl, ramekin, or glass jar. Cover and chill at least 30 minutes. Serve with crackers or toasts.
• Do Ahead
• Cheese can be made 5 days ahead. Cover and chill.

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.