Herbed Cream Cheese Cucumber Rounds Recipes

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 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.

CREAM CHEESE 'N HERB CUCUMBER BITES

Steps:

• Reserve 2 Tbsp. carrots. Mix remaining carrots with cream cheese; spoon into cucumber shells. Top with reserved carrots.
• Cut each cucumber half into 5 pieces to 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 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.
• SLICE the chilled cucumber into ¼-inch thick rounds. Pipe, squeeze, or spread the herbed cream cheese mixture into the center of each round. Serve immediately.

HERBED CREAM CHEESE

Steps:

• Combine all ingredients in a mixing bowl and blend with a wooden spoon until the herbs are evenly incorporated. Serve with toasted bagels.

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 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.