Wasabi Cream Cheese Appetizer Recipes

Steps:

• Place cream cheese on a cutting board; split into two layers. Spread wasabi over bottom half; replace top layer., Press both sides into sesame seeds. Place on a shallow serving plate; pour soy sauce around cheese. Serve with crackers.

Steps:

• 1. place cream cheese block into a large piece of saran wrap. fold saran wrap in half to cover
• 2. using a rolling pin or a bottle of wine or something of the sort roll out into a rectangle about 1/4 to 1/2 inch thick
• 3. prepare wasabi paste
• 4. this is the brand I use, I find it in the international isle at WalMart or my local grocery store
• 5. brush a thin layer all over the cream cheese evenly (do not allow areas to get big globs they will be HOT when eating if you do)
• 6. using saran wrap to help, roll like a jelly roll
• 7. sprinkle with sesame seeds and refrigerate for about 20-30 minutes for best results
• 8. when serving pour soy sauce over the top, be generous it is ok if it pools in the dish, as you scoop a portion with your cracker its nice to pick up some of the soy sauce too.
• 9. The crackers are really a major key for flavor I prefer the crunchmaster whole grain gluten free crackers (they are kind of rice flavored so they work perfectly with the asian theme) but if you have trouble getting them in your area just experiment with your favorites or maybe a different rice crackers.

Steps:

• Mix the wasabi with the cream cheese in a small bowl. Spread the bread slices with a thin, even layer of the mixture.
• Cut the avocado in half lengthwise and twist the 2 halves apart and remove the pit. Use a spoon to remove the avocado flesh in 1 piece. Slice each avocado half in 1/8-inch slices. Place the avocado slices in a bowl and squeeze juice from 1/2 lemon over avocado slices and toss gently.
• Cover each bread slice with a single layer of avocado slices. Top with a piece of salmon. Serve as soon as possible.

Steps:

• Prepare wasabi paste, set aside. (Remember bottled wasabi sauce may be substituted).
• Split cream cheese lengthwise into 3 slices.
• Spread the wasabi paste on the 2 cut sides, adding more or less wasabi to your liking.
• Layer the cream cheese slices to reform the brick (like a layer cake).
• After layering the cream cheese, coat the sesame seeds all over the cream cheese.
• Place wasabi cream cheese on a serving plate and pour the soy sauce around the brick.
• Garnish with green onion, ginger slices and extra wasabi, if desired.
• Serve with rice crackers.

Steps:

• For the wasabi cream: Combine the sour cream, mayonnaise, cilantro, heavy cream, wasabi, garlic and salt and pepper to taste in a bowl. Chill for 2 hours.
• For the petite filet: Preheat the oven to 425 degrees F.
• Heat a cast-iron skillet over medium-high heat until hot. Drizzle the steaks with olive oil and season with salt and pepper. Add the steaks to the skillet and sear quickly, about 1 minute per side. Transfer the skillet to the oven and roast for 5 minutes.
• Serve with the wasabi cream.

Steps:

• In a medium bowl, mix together the cream cheese, soy sauce, water chestnuts, shrimp, and 1 tablespoon of sesame seeds. Gradually stir in wasabi paste until you reach the desired amount of spice. Cover and refrigerate for one hour.
• Remove the cheese mixture from the refrigerator, and shape into a ball. Roll in the remaining sesame seeds to cover. Refrigerate until ready to serve.

Steps:

• About twenty minutes before you want to start working, set the cream cheese out on the counter to soften. (You can skip this step, if necessary, but it will mean a bit more effort in the next step, mixing the cream cheese with the wasabi.)
• When the cream cheese is softened, combine the wasabi powder and water to make a smooth paste. Mix the cream cheese in with the wasabi paste until it is combined.
• Wash the cucumbers well and then peel them lengthwise in alternating strips.
• Slice the cucumbers into disks about an eighth to a quarter inch thick.
• Top each cucumber slice with a fold of smoked salmon.
• Put a ½ tsp. of cream cheese atop the salmon.
• Secure each appetizer with a toothpick.
• Serve on a tray.
• Note: Takes a half hour of active labor plus about twenty minutes to soften the cream cheese.

Steps:

• Combine all ingredients in a mixer fitted with a paddle. Beat on high until mixture froms stiff peaks, about 5 minutes.
• Best served immediately but can be refrigerated until needed.