Cucumbers with Cream Cheese and Pepper Jam

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* Exported from MasterCook *

 

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 (AT) Egroups (DOT) Com

 

Amount Measure Ingredient -- Preparation Method

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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

 

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.

 

 

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