Cucumber Slices Topped With Herbed Cream Cheese Food

HERB CREAM CHEESE CUCUMBER BITES

Steps:

• To a small bowl, add cream cheese, chives, garlic powder, red pepper flakes, and dry basil. Using a hand mixer, blend until all the spices are combined together and cream cheese is smooth and spreadable.
• Put cream cheese mixture in a small ziplock bag. Closer the bag. Cut off one of the bottom tips.
• Spread cucumbers out on a serving try. (you can use this as a make shift piping bag to squeeze the cream cheese onto the cucumbers)
• Top each cucumber slice with a 1-2 teaspoons of the cream cheese mixture.
• Garnish with 1-2 slices of the piquillo peppers.
• Serve.

CUCUMBER ROUNDS WITH HERBED CREAM CHEESE

Steps:

• Add the softened cream cheese, dill weed, dill pickle juice, granulated onion or onion powder, granulated garlic or garlic powder, and freshly ground black pepper to the bowl of a stand mixer, a large bowl with a hand mixer, or a bowl with a sturdy spoon. Mix on high (or mix aggressively by hand) until the cream cheese is soft, smooth, and all other ingredients are evenly distributed. Scrape into a pastry bag fitted with whichever tip you prefer, a zipper top bag, or a bowl which is then covered with plastic wrap and refrigerate for at least an hour before serving.

CUCUMBER SLICES WITH HERBED CREAM CHEESE

Steps:

• Stir together cream cheese, herbs, zest, lemon juice, salt and cayenne.
• Slice 16 (¼ inch thick) rounds from cucumber. Trim bottoms from radishes, then slice thinly using mandolin or sharp paring knife. Top each cucumber slice with a radish slice and 1 teaspoon herbed cream cheese. Sprinkle with additional lemon zest, if desired.
• Serve immediately or refrigerate up to one hour.
• Sprinkle with course sea salt just before serving.

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.

HERBED CREAM CHEESE CUCUMBER ROUNDS

Steps:

• Stir together cream cheese, herbs, zest, lemon juice, table salt, and cayenne.
• Slice 32 (1/8-inch-thick) rounds from cucumber with slicer. Trim bottoms from radishes, then slice into 32 (1/16-inch-thick) rounds with slicer. Top each cucumber slice with a radish slice and 1/2 teaspoon herbed cream cheese. Sprinkle with coarse sea salt and serve immediately.
• *Available at Asian markets and cookware shops.

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.

CUCUMBER AND CREAM CHEESE APPETIZERS

Steps:

• I wash and score the cucumber with a fork along the entire lenth of the cucumber, all the way around, to make a design Slice thinly and set aside.
• Combine cream cheese, Good Seasonings Italian mix and Tabasco sauce.
• Spread cream cheese mixture, generously on each slice of cocktail bread, place slice of cucumber and sprinkle the top with dill.

CREAMED CUCUMBER SLICES

Steps:

• In a bowl, mix the mayonnaise, milk, sugar, and vinegar until smooth. Place cucumber slices in the bowl, and toss to coat with the dressing. Season with salt and pepper. Chill 30 minutes in the refrigerator before serving.

CEIL'S CUCUMBER SLICES

Steps:

• In a mixing bowl, combine the cucumber slices, onions, and green peppers.
• In a saucepan over medium heat, combine the salt, celery seed, vinegar and sugar. Bring the mixture to a boil. Allow the mixture to cool for 10 to 15 minutes.
• Combine the mixture in the mixing bowl with the mixture in the saucepan. Pack into sterile jars and refrigerate for 24 hours.

OPEN-FACED SANDWICHES WITH HERBED CREAM CHEESE AND BABY CUCUMBER

Steps:

• In a medium bowl, combine the cream cheese, scallion, parsley, chives, dill, garlic, lemon juice, salt, and pepper. Reserve a small amount of fresh dill for garnish. Mix until everything is evenly distributed. Cover and chill the mixture for at least 1 hour before serving.
• Spread 1 to 2 tablespoons of the cream cheese mixture on a crispbread cracker or rye bread (best if lightly toasted). Repeat until all of the cream cheese mixture has been used.
• Top with cucumber slices, and sprinkle with reserved fresh dill. Eat immediately!
• Variation: Instead of baby cucumbers, top the herbed cream cheese mixture with smoked salmon and red onions.

CUCUMBER SLICES TOPPED WITH HERBED CREAM CHEESE

Steps:

• Process or blend 1st 8 ingredients together until smooth.
• Cut cucumber into 5mm slices and top with cheese mixture.
• Garnish with extra oregano and red pepper pieces.
• Note: Cover and refrigerate for at least 2 hours before serving. This time is not included in the preparation time.