CUCUMBER CANAPES
I always get requests for the recipe for these canapes whenever I serve them. They're delicate finger sandwiches with a creamy herb spread and festive red and green garnishes. -Nadine Whittaker, South Plymouth, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a blender or food processor, combine the mayonnaise, cream cheese, onion, chives, vinegar, Worcestershire sauce, garlic and seasonings. Cover and process until blended. Cover and refrigerate for 24 hours. , Using a 2-1/2-in. biscuit cutter, cut out circles from bread slices. Spread mayonnaise mixture over bread; top with cucumber slices. Garnish with pimientos and dill.
Nutrition Facts : Calories 120 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 134mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
CUCUMBER AND BLUE CHEESE SALAD
This salad is very fast and easy to make and has great flavor. This is my favorite salad to have on a hot summer day. It's refreshing and I know that I'm getting a good dose of veggies.
Provided by mommyof4
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Place the cucumber, tomato, celery, black olives, and blue cheese in a mixing bowl. Pour in the red wine, mix, and you're done!
Nutrition Facts : Calories 83.9 calories, Carbohydrate 7.9 g, Cholesterol 6.3 mg, Fat 5.1 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 345.8 mg, Sugar 2.3 g
CUCUMBER & BLUE CHEESE CANAPéS
Top pieces of cucumber and blue cheese with grapes and pomegranates for these party nibbles and you'll have two takes on a healthy, low-calorie snack
Provided by Sara Buenfeld
Categories Buffet, Canapes
Time 15m
Yield Makes 32 (16 of each flavour)
Number Of Ingredients 8
Steps:
- Beat the ricotta with the blue cheese and onion until really smooth. Arrange the cucumber slices on a large platter. Top each cucumber slice with some of the cheese mixture - you can pipe it on if you want a professional finish.
- Top half with a grape and sliver of pecan, and the remainder with pomegranate seeds and thyme. Keep chilled until ready to serve. Will keep in the fridge for up to one day.
Nutrition Facts : Calories 17 calories, Fat 1 grams fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium
COTTAGE CHEESE FRITTATA WITH CUCUMBER AND RADISH DIP
Gourmet simplicity.
Provided by chefdavidgeisser
Categories Frittata
Time 1h25m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Bring a large pot of salted water to a boil. Blanch potatoes, zucchini, and bell pepper separately in the boiling water for about 1 minute each. Remove and rinse under cold water, then drain on paper towels.
- Whisk eggs, cream, Parmesan cheese, and rosemary together in a bowl until well combined. Season with salt and pepper.
- Transfer cooled, blanched vegetables into a round, fluted tart pan. Spread egg mixture evenly over the vegetables. Spoon cottage cheese evenly over the egg mixture.
- Bake in the center of the preheated oven until the center is no longer jiggly and the edges are golden brown, about 40 minutes. Remove from the oven.
- Mix Greek yogurt, cucumber, radishes, garlic, lemon juice, salt, and pepper for dip together until well combined.
- Serve frittata over arugula with dip on the side.
Nutrition Facts : Calories 518.2 calories, Carbohydrate 12.2 g, Cholesterol 476.9 mg, Fat 40.9 g, Fiber 1.3 g, Protein 26.7 g, SaturatedFat 21.7 g, Sodium 497.2 mg, Sugar 4.8 g
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Total Time 20 mins
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Ratings 1
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Total Time 5 mins
- Trim the ends off of the cucumber. Peel the cucumber in alternating stripes, if desired. Slice the cucumber into 1/2 inch slices. (One large seedless cucumber should yield about 18-20 slices). Set aside.
- Add the softened cheese to a bowl and stir until smooth. Add to a piping bag fitted with a tip. Pipe the cheese onto each cucumber slice. Top with sun-dried tomato and fresh basil. Sprinkle with sea salt, if desired. Serve.
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