Fancy Schmancy Cool as a Cucumber Canapés + Tips on Turning Dishes into Party Food
Author: Nancy Baggett
These are crisp and munchable, gluten-free, and lighter and more refreshing than a lot of cocktail fare. (Which makes them ideal for summer and for waist watchers.) The fresh nasturtium blooms are optional, but if you have them in your garden, they’ll add a decidedly chichi touch. Marigold petals and chive blooms, used in the pic at the top, can also be used the same way. For more on garnishing a cheese ball with chive blooms go here. As pictured, the recipe features a smoked salmon-cream cheese spread. However, you can leave out the fish for very tempting vegetarian version. Another possibility: Make a batch of each so guests have an option. A food processor makes prep effortless. If you are really leery of using a pastry bag and tip and decoratively piping the cream cheese spread, you can swipe it onto the cucumber slices with a little spreading knife. No, the look will not be quite the same!
Ingredients
  • 1 8-ounce tub “light,” “soft,” Neufchatel cream cheese, at room temperature
  • 3 to 4 tablespoons chopped smoked nova salmon (or lox) to taste, optional
  • Generous ⅛ teaspoon salt (omit if using the salmon in the recipe)
  • 1 tablespoon finely chopped fresh chives (or substitute
  • tender green onion tops), plus more for garnish
  • ½ tablespoon finely chopped fresh dillweed, plus small sprigs for garnish
  • 2 to 3 long, thin, tender cucumbers,
  • Nasturtium bloom petals, some whole, some chopped into a confetti, for optional garnish
Instructions
  1. In a food processor, process the cream cheese, salmon (if using), salt (add if salmon is omitted), chives, and dillweed until very well blended. Scrape down the bowl sides and process several minutes longer. Refrigerate, covered, at least 1 hour and up to several days, if preferred. Let it warm and soften a bit for easier piping or spreading.
  2. Shortly before serving time or up to two days ahead, score the cucumbers lengthwise with fork tines to create decorative edges, as shown, or, if the peels are tough, peel the cukes leaving only thin lengthwise strips of dark green at intervals, then score them. Cut the cukes crosswise into generous ¼ to ⅓-inch slices. Lay them out on paper towels. Pipe small portions of the cream cheese mixture onto cucumbers. Cover and refrigerate until needed.
  3. At serving time arrange the rounds on a serving platter or plates, and garnish with fresh chives and dillweed sprigs, and nasturtium confetti and petals, if desired. Makes about 35 to 45 canapés. For more on garnishing with nasturtiums go here. For making a colorful nasturtium-chive vinegar, go here.
Recipe by KitchenLane at http://kitchenlane.com/2014/06/fancy-schamcy-cool-as-cucumber-canapes.html