Cucumber Snackers Youll Never Miss That Cracker Food

CUCUMBER APPETIZERS THAT MAKE A GOOD IMPRESSION!

Steps:

• Pick a few appetizers you want to try.
• Choose the one you like the most.

CUCUMBER SNACKS

Steps:

• 1. Place the amount of crackers you want for your snack on a plate. I chose 9 crackers.
• 2. Spread the amount of cream cheese you want on each cracker. Now, thinly slice the cucumber and place the cucumbers on the cream cheese. You can add 1 thin slice per cracker or 2 thin slices per cracker.
• 3. If not eating right away, place plastic wrap over your plate and chill until ready to eat but it is best to eat soon after making the snack. It is crisp, crunchy and healthy good for you! Enjoy!

HAM AND CHEESE CUCUMBER SNACKERS

Steps:

• Cut cumbers into thin rounds. Spread some cheese on sliced cucumbers. Cut ham into 1 1/2-inch wide strips. Wrap ham around cucumbers and cheese.

MISS RACHAEL'S MUFFULETTA

Steps:

• Chop pepper salad or giardiniera in a food processor with olives. Split bread and drizzle bread with extra-virgin olive oil and sprinkle with chopped rosemary. Spread the olive salad on the bottom of the bread very liberally. Pile the meats on top of the olive salad, then layer cheese over meat and cover the giant sandwich with the bread top. Press down to set the sandwich, then cut into 4 wedges.

GINGER TUNA ON RICE CRACKERS WITH WASABI AIOLI

Steps:

• Using a sharp knife, slice the tuna into 1/2-inch strips with the grain, then cut the strips into triangular pieces and place them in a mixing bowl. Puree the ginger with the sliced garlic in the bowl of a food processor. Scrape the sides of the bowl, add the soy sauce, and slowly pour the oil in with the machine running. Drizzle this mixture over the fish and gently toss to cool. Marinate the tuna for a minimum of 4 hours or overnight in the refrigerator. Preheat the oven to 400 degrees. In a bowl, combine the wasabi with a few drops of water, then add the minced garlic and mayonnaise. Add salt and pepper to taste and the green food coloring (if desired) to intensify the color of wasabi. Place the wasabi mayonnaise in a squeeze bottle if available. Remove the tuna from the marinade, place on a greased baking sheet, and bake it for 3 to 4 minutes, until the inside is pink. Or pan-sear in a hot skillet over medium heat for 2 to 3 minutes. Place the pieces of tuna on rice crackers, and top each with a little wasabi aioli. Sprinkle with black sesame seeds and diced red pepper.