Cucumber Pomegranate And Goat Cheese Appetizers Recipes

CREAMY GOAT CHEESE AND CUCUMBER SANDWICH

Steps:

• In a mini-processor (or if multiplying the recipe, in a food processor fitted with the steel blade), blend together the goat cheese, cottage cheese and yogurt until smooth. Add the sumac and mix together.
• Spread half the cheese mixture on one slice of the bread. Sprinkle with dill. Top with a layer of thinly sliced celery. Top the celery with a layer of cucumber slices. Season if desired with salt and pepper and sprinkle on more dill. Spread the remaining cheese over the top slice of bread and sprinkle the walnuts over the cream so that they stick. Reverse the top slice onto the cucumber layer, press the sandwich gently (not too hard or the cream will ooze out), cut in half and serve.

GOAT CHEESE AND CUCUMBER CROSTINI RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• Arrange the bread in a single layer on the prepared baking sheet. Brush each piece of bread with olive oil. Lightly sprinkle with salt. Bake for 12-14 minutes, until the edges are light golden brown. Let cool.
• Spread 1 tablespoon of goat cheese over each crostini. Top with 1 cucumber ribbon and 1 sprig of dill.
• Enjoy!

CUCUMBER, POMEGRANATE AND GOAT CHEESE APPETIZERS

Steps:

• Combine optional olive oil and softened goat or cream cheese. Spread evenly onto toast slices. You may mix the dill weed in at this point, but I think it looks prettier when sprinkled on top.
• Sprinkle toasts with pomegranate seeds and gently press them into the cheese (I prefer to add them after the cucumber, but then you have to be careful those carpet-staining seeds don't escape). Arrange approximately 4-6 slices of cucumber (depending on the size of your bread) on each slice of toast. Sprinkle with dill weed.
• Carefully cut each slice in half on the diagonal to make triangles. Serve open-faced on a platter.
• To seed a pomegranate (rinsed & dried): Using a small, sharp knife, slice the "crown" off the top of the pomegranate. Make 4-8 shallow cuts from north to south through the rind. Immerse the whole fruit in a large bowl of water, and gently twist to break the sections apart. Using your fingers, pull the red seeds away from the white pith. Discard everything that floats (most of the pith & peel float, while the seeds sink) and drain into a colander. You may need to remove a few pieces of pith, but there shouldn't be too much.

CUCUMBER GOAT CHEESE SPREAD

Steps:

• In a food processor purée 1/2 cup cucumber with goat cheese, zest, and lemon juice until almost smooth. In a bowl stir together cucumber mixture, remaining cucumber, tarragon, 1 tablespoon onion, and pepper. Spread may be made 2 days ahead and chilled, covered. Let spread soften and stir it before serving. Sprinkle spread with remaining tablespoon onion.
• Serve spread with toasts or crackers.

CUCUMBER AND CREAM CHEESE APPETIZERS

Steps:

• I wash and score the cucumber with a fork along the entire lenth of the cucumber, all the way around, to make a design Slice thinly and set aside.
• Combine cream cheese, Good Seasonings Italian mix and Tabasco sauce.
• Spread cream cheese mixture, generously on each slice of cocktail bread, place slice of cucumber and sprinkle the top with dill.