Elevate your next gathering with a refreshing and delightful hors d’oeuvre that stars hydroponically grown mini-slicing cucumbers. Cultivated without soil, these cucumbers possess a crisp, fresh flavor and are a clean addition to any dish. Paired with a delectable herb cream cheese, these cucumber bites are sure to be a hit!
Ingredients:
- Hydroponically Grown Mini Slicing Cucumbers: 10-12, washed and sliced into 1/2-inch thick rounds
- Cream Cheese: 8 oz, softened
- Fresh Dill: 2 tablespoons, finely chopped
- Fresh Chives: 2 tablespoons, finely chopped
- Lemon Zest: From 1 lemon
- Garlic: 1 clove, minced
- Salt and Pepper: To taste
- Smoked Salmon (optional): Small slices for topping
- Cherry Tomatoes: For garnish, halved
Instructions:
- Herb Cream Cheese Prep: In a mixing bowl, combine the softened cream cheese, finely chopped dill, chives, lemon zest, and minced garlic. Mix until everything is well incorporated. Season with salt and pepper to taste, and set aside.
- Cucumber Prep: Ensure your hydroponically grown mini slicing cucumbers are washed and dried. Being hydroponically grown, they will be generally cleaner. Slice them into 1/2-inch thick rounds, ensuring they are sturdy enough to hold the cream cheese.
- Assembly: Using a small spoon or a piping bag fitted with a decorative tip, place a dollop of the herb cream cheese onto each cucumber round.
- Toppings: If you’re using smoked salmon, add a small slice on top of the cream cheese. You can also top with a halved cherry tomato for a burst of color.
- Serving: Arrange the cucumber bites on a serving platter, ensuring they are spaced out evenly. Chill for about 20-30 minutes before serving, allowing the flavors to meld.