Cucumber Blue Cheese Canapés Recipes

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CUCUMBER CANAPES



Cucumber Canapes image

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

1 cup mayonnaise
3 ounces cream cheese, softened
1 tablespoon grated onion
1 tablespoon minced chives
1/2 teaspoon cider vinegar
1/2 teaspoon Worcestershire sauce
1 garlic clove, minced
1/4 teaspoon paprika
1/8 teaspoon curry powder
1/8 teaspoon each dried oregano, thyme, basil, parsley flakes and dill weed
1 loaf (1 pound) white or rye bread
2 medium cucumbers, scored and thinly sliced
Diced pimientos and additional dill weed

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



Cucumber and Blue Cheese Salad image

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

1 cucumber, cubed
1 tomato, cubed
3 stalks celery, cubed
1 (3.25 ounce) can sliced black olives, drained
¼ cup crumbled blue cheese
½ cup red wine vinegar

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



Cucumber & blue cheese canapés image

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

100g ricotta cheese
25g Cashel Blue cheese , chopped
2 spring onions , whites only, very finely chopped
1 cucumber , thickly sliced (about 14 inches)
16 small black grapes
4 toasted pecan halves, cut into slivers
½ 80g tub pomegranate seeds
a few fresh thyme leaves

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



Cottage Cheese Frittata with Cucumber and Radish Dip image

Gourmet simplicity.

Provided by chefdavidgeisser

Categories     Frittata

Time 1h25m

Yield 4

Number Of Ingredients 16

½ cup peeled and diced red potatoes
½ cup diced zucchini
½ cup diced red bell pepper
8 large eggs
1 cup heavy cream
8 teaspoons grated Parmesan cheese
1 tablespoon chopped fresh rosemary
sea salt and freshly ground black pepper to taste
1 cup cottage cheese
1 cup Greek yogurt
¼ cup diced cucumber
¼ cup diced radishes
1 teaspoon minced garlic
1 teaspoon lemon juice
sea salt and freshly ground black pepper to taste
2 ½ cups arugula

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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