Cucumberpomegranateandgoatcheeseappetizers Recipes
CUCUMBER, POMEGRANATE AND GOAT CHEESE APPETIZERS
These are adapted from "TANGY TART HOT & SWEET", by Top Chef's Padma Lakshmi. There, they were called an open-faced tea sandwich, but I'd consider them more like "toasts". They have a nice crunch, and the green, red, and white are great for the holidays. According to my produce book, pomegranates are in season November & December, although I've seen nice pomegranates (at my local Trader Joe's) in February. I've found an easy, mess-free way to seed a pomegranate, which I'll include at the end of the recipe below. I'm not a big fan of the flavor of goat cheese, and prefer to cut it by using equal portions of goat and cream cheese. But these also taste great using just cream cheese.
Provided by TigerJo
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine optional olive oil and softened goat or cream cheese. Spread evenly onto toast slices. You may mix the dill weed in at this point, but I think it looks prettier when sprinkled on top.
- Sprinkle toasts with pomegranate seeds and gently press them into the cheese (I prefer to add them after the cucumber, but then you have to be careful those carpet-staining seeds don't escape). Arrange approximately 4-6 slices of cucumber (depending on the size of your bread) on each slice of toast. Sprinkle with dill weed.
- Carefully cut each slice in half on the diagonal to make triangles. Serve open-faced on a platter.
- To seed a pomegranate (rinsed & dried): Using a small, sharp knife, slice the "crown" off the top of the pomegranate. Make 4-8 shallow cuts from north to south through the rind. Immerse the whole fruit in a large bowl of water, and gently twist to break the sections apart. Using your fingers, pull the red seeds away from the white pith. Discard everything that floats (most of the pith & peel float, while the seeds sink) and drain into a colander. You may need to remove a few pieces of pith, but there shouldn't be too much.
Nutrition Facts : Calories 248.9, Fat 6.9, SaturatedFat 3.5, Cholesterol 11.2, Sodium 405.4, Carbohydrate 34.8, Fiber 5.8, Sugar 7.9, Protein 12.8
CUCUMBER AND CREAM CHEESE APPETIZERS
Make and share this Cucumber and Cream Cheese Appetizers recipe from Food.com.
Provided by Judy-Jude
Categories Cheese
Time 5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- I wash and score the cucumber with a fork along the entire lenth of the cucumber, all the way around, to make a design Slice thinly and set aside.
- Combine cream cheese, Good Seasonings Italian mix and Tabasco sauce.
- Spread cream cheese mixture, generously on each slice of cocktail bread, place slice of cucumber and sprinkle the top with dill.
CREAMY GOAT CHEESE AND CUCUMBER SANDWICH
A creamy goat cheese and cottage cheese blend provides satisfying and comforting flavor. I use sumac to bump up the already satisfying and comforting flavor of the creamy goat cheese and cottage cheese blend that blankets cucumbers, celery and dill. My first choice for bread is pumpernickel, but black bread or whole wheat country bread are also good.
Provided by Martha Rose Shulman
Categories easy, lunch, quick, sandwiches, main course
Time 10m
Yield 1 sandwich
Number Of Ingredients 10
Steps:
- In a mini-processor (or if multiplying the recipe, in a food processor fitted with the steel blade), blend together the goat cheese, cottage cheese and yogurt until smooth. Add the sumac and mix together.
- Spread half the cheese mixture on one slice of the bread. Sprinkle with dill. Top with a layer of thinly sliced celery. Top the celery with a layer of cucumber slices. Season if desired with salt and pepper and sprinkle on more dill. Spread the remaining cheese over the top slice of bread and sprinkle the walnuts over the cream so that they stick. Reverse the top slice onto the cucumber layer, press the sandwich gently (not too hard or the cream will ooze out), cut in half and serve.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 267 milligrams, Sugar 3 grams, TransFat 0 grams
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