Thursday, January 05, 2012

Radish Topped Cucumbers

This year, for Christmas and New Year's Day, I made radish topped cucumbers for appetizers.  They are light, tasty and can be tailored to your families tastes.  The cucumbers are sliced and then topped with a goat cheese and herb spread.  I used garlic, dill, parsley and basil.  But, any herbs or spices can be used.
I sliced the cucumbers thickly and the radishes thinly and this produced a sturdy and tasty finger food.
My friend who does not like goat cheese, made these with flavored cream cheese and loved it!
1 - 2 cucumbers (depending on size)
4 -6 radishes
2/3 cup goat cheese (or cream cheese)
1 smashed garlic clove
1 tsp dried dill or 1 T fresh dill, chopped finely
1/2 tsp dried basil, 1 tsp fresh basil, chopped finely
1 tsp dried parley or 1 T fresh parsley, chopped finely
1/2 tsp salt
1/2 tsp pepper

Peel cucumber and slice thickly, about 3/4" - 1" slices.
Slice the radishes, thinly, chop the slices in half if the radishes are large.
Combine the goat cheese, garlic and herbs.  Season with salt and pepper.
Place filling in a pastry bag or in a plastic bag and cut off the corner.
Place a dollop of cheese on each cucumber.  Top with a few radishes.
Wrap with plastic film and place in fridge before serving, up to 2 hours.

1 comment:

piero canuto said...

they are tasty and delicious with goat cheese.