Cucumber Rounds with Herbed Cream Cheese
20min
0min
5
145
Chef's Note
For the best presentation, use a piping bag with a decorative tip to apply the cream cheese mixture. You can prepare the herbed cream cheese up to 2 days in advance and store it in the refrigerator, but assemble the cucumber rounds just before serving to prevent them from becoming soggy.
Tags
Ingredients
2 large English cucumbers
8 oz cream cheese
2 tablespoons fresh dill
2 tablespoons fresh chives
1 tablespoon fresh parsley
1 teaspoon fresh thyme leaves
1 teaspoon lemon zest
2 teaspoons lemon juice
1 clove garlic
1 tablespoon capers
1/4 teaspoon sea salt
1/4 teaspoon black pepper
4 medium radishes
1/2 cup microgreens
Instructions
- 1
Allow 8 oz of cream cheese to soften at room temperature for about 15 minutes.
- 2
Finely chop 2 tablespoons of fresh dill, 2 tablespoons of fresh chives, 1 tablespoon of fresh parsley, and remove 1 teaspoon of fresh thyme leaves from stems.
- 3
Mince 1 clove of garlic and finely chop 1 tablespoon of capers.
- 4
In a medium bowl, combine the softened cream cheese, all chopped herbs, 1 teaspoon of lemon zest, 2 teaspoons of lemon juice, minced garlic, chopped capers, 1/4 teaspoon of sea salt, and 1/4 teaspoon of black pepper.
- 5
Mix thoroughly until all ingredients are well incorporated and the mixture is smooth. Taste and adjust seasonings if needed.
- 6
Wash and dry 2 large English cucumbers. Slice them into approximately 1/4-inch thick rounds.
- 7
Thinly slice 4 medium radishes for garnish.
- 8
Using a small spoon or piping bag with a star tip, place about 1 teaspoon of the herbed cream cheese mixture onto each cucumber round.
- 9
Top each cucumber round with a radish slice and a small pinch of microgreens.
- 10
Arrange on a serving platter and refrigerate for at least 15 minutes before serving to allow flavors to meld.
Nutrition Information (per serving)
145
4g
6g
12g
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