I did mention this recipe to my friend Joe who suggested to add something pickled and maybe a little spicy to cut through the heaviness of the cream cheese. YES - do add something pickled and/or spicy! It makes a world of difference with each bite.
The original recipe is in a Food and Wine cookbook - so the basic ingredients here will be the same - but after a bit of trial and error I have decided I like this little appetizer best the way I will post here.
Super easy, very pretty - definitely tasty!
(in this photo i used the suggested dark rye bread but decided i preferred the dill rye best)
YOU WILL NEED:
1 large seedless cucumber
(actually about 1 1/2)
3 tablespoons cider vinegar
1 tablespoon fresh lemon juice
1 tablespoon sugar
1 teaspoon salt
12 ounces softened cream cheese
1 1/2 scallions - finely chopped
fresh ground black pepper
2 tablespoons canned jalapenos - finely chopped
1 loaf Dill Rye Bread
TO DO:
oven to 350
coarsely grate the 1 large cucumber - avoiding the juicy center part as much as possible.
add the grated cucumber to a bowl with the vinegar, lemon juice, sugar and salt.
stir well.
let sit for about 15 minutes.
using a round cookie cutter - cut circles out of each slice of bread - you should be able to get 2 circles per slice.
i usually use the entire loaf.
toast the circles just until the edges turn golden.
remove and let cool.
place the cream cheese in a bowl and mix a bit with a fork.
place the cucumber mixture into a colander and press out as much of the liquid as possible.
add the cucumber mixture to the cream cheese and mix well.
add the chopped scallions and chopped jalapenos.
mix well.
taste and add salt and pepper as needed.
peel and slice the other cucumber - enough for one cucumber slice per round of toast.
now just put it all together.
spread the cucumber cream cheese on each bread round.
top with a slice of cucumber.
little fresh ground black pepper.
serve and enjoy.
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