Cucumbers with Cream Cheese and Pepper Jam
Recipe By : California Home Cooking by Michele Anna Jordan
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Sda-Veg-Recipes2@Egroups.ComAmount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces old-fashioned (without gum) cream cheese
4 tablespoons half-and-half
1 serrano chile -- minced
1 clove garlic -- minced
1 tablespoon minced Italian parsley
2 teaspoons minced cilantro
1 teaspoon minced basil
1 teaspoon minced thyme
2 medium cucumbers, washed thoroughly and cut into -- 1/4-inch
rounds
Red and/or green hot pepper jam
DIRECTIONS:
Using a wooden spoon or an electric mixer (but not a food processor), beat
together the cream cheese and half-and-half until smooth. Add the serrano,
garlic, parsley, cilantro, basil, and thyme and mix together well. Place the
mixture in a pastry bag fitted with a large star tip. Arrange the cucumber
slices on a work surface and pipe a star of cream cheese onto each one. Top each
slice with a small dollop of pepper jam, arrange, them on a serving tray, and
serve immediately.
Variation:
If you do not have a pastry bag, dry off the cucumber slices to make them less
slippery, and use a spoon or knife to put the cream cheese mixture on top of
them.
