Cucumber Rounds with Herbed Cream Cheese

Allow the cream cheese to soften at room temperature for 15 minutes.

Finely chop 1 tablespoon each of fresh dill, chives, and parsley.

Mince 1 garlic clove very finely or use a microplane to grate it.

In a medium bowl, combine 4 oz softened cream cheese, the chopped herbs, 1 teaspoon lemon zest, 1 teaspoon lemon juice, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix thoroughly until well combined and smooth.

Wash and dry 1 English cucumber, then slice it into 1/4-inch thick rounds. For a decorative touch, run a fork down the sides of the cucumber before slicing to create ridges.

Thinly slice 3 radishes using a sharp knife or mandoline.

Transfer the herbed cream cheese to a piping bag fitted with a star tip, or use a small spoon.

Arrange the cucumber rounds on a serving plate. Pipe or spoon about 1 teaspoon of the herbed cream cheese mixture onto each cucumber round.

Top half of the rounds with a radish slice and the other half with microgreens for variety.

In a small bowl, whisk together 1 teaspoon honey and 1 teaspoon olive oil. Drizzle this mixture lightly over the cucumber rounds.

Finish with a sprinkle of flaky sea salt and serve immediately.