Cucumber and Radish Bites with Herb Cream Cheese
15min
0min
2
145
Chef's Note
For an extra elegant presentation, use a star-tipped piping bag to add the cream cheese to the cucumber rounds. You can prepare the herb cream cheese mixture up to 2 days ahead and store it in an airtight container in the refrigerator, but assemble just before serving to keep the vegetables crisp.
Tags
Ingredients
1 medium English cucumber
6 medium radishes
4 oz cream cheese
1 tablespoon fresh dill
1 tablespoon fresh chives
1 tablespoon fresh parsley
1 teaspoon lemon zest
1 teaspoon lemon juice
1 small clove garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
- 1
Allow 4 oz of cream cheese to soften at room temperature for 15-20 minutes.
- 2
Wash all herbs thoroughly and pat dry with paper towels.
- 3
Finely mince 1 tablespoon each of fresh dill, chives, and parsley.
- 4
Peel and finely mince 1 small clove of garlic.
- 5
Wash the cucumber and radishes thoroughly.
- 6
Slice 1 medium English cucumber into 1/4-inch thick rounds.
- 7
Trim the ends of 6 medium radishes and slice them into 1/8-inch thick rounds.
- 8
In a medium bowl, combine the softened cream cheese, minced herbs, minced garlic, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- 9
Mix thoroughly until all ingredients are well incorporated and the mixture is smooth.
- 10
Arrange the cucumber rounds on a serving platter.
- 11
Using a small spoon or piping bag, place about 1 teaspoon of the herb cream cheese mixture on each cucumber round.
- 12
Top each cucumber and cream cheese bite with a radish slice.
- 13
Refrigerate for at least 15 minutes before serving to allow flavors to meld.
Nutrition Information (per serving)
145
4g
5g
12g
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