Cucumber Bites with Herb Cream Cheese and Cherry Tomatoes, 1st Recipes Style (Print Version)
Crisp cucumber cups filled with herby cream cheese and topped with juicy cherry tomatoes for a fresh no-cook appetizer.
# Ingredients:
For the cucumber bites
01 -
3 English cucumbers, about 1 1/2 lb (680 g), washed and dried
02 -
15 cherry tomatoes, halved
For the herb cream cheese
03 -
8 oz (225 g) cream cheese, softened
04 -
1/4 cup (60 g) plain Greek yogurt or sour cream
05 -
1 tablespoon dry ranch seasoning
06 -
2 tablespoons chopped fresh dill, plus more for garnish
07 -
1 tablespoon finely chopped fresh chives
08 -
1/2 teaspoon finely grated lemon zest
09 -
1/4 teaspoon garlic powder
10 -
1/8 teaspoon black pepper, plus more for garnish
11 -
Pinch of fine salt, only if needed
12 -
1/4 teaspoon paprika, for garnish
# Instructions:
01 -
Wash the cucumbers and tomatoes under running water, then dry well. Halve the cherry tomatoes and set them cut side down on a paper towel.
02 -
Peel thin stripes from the cucumbers if desired. Slice into 3/4-inch to 1-inch rounds, then use a melon baller or 1/2 teaspoon measure to scoop a shallow well from one side of each round.
03 -
Place the cucumber rounds cut side down on paper towels for 5 minutes. This helps the filling cling and keeps the platter from getting watery.
04 -
Beat the softened cream cheese until smooth. Mix in Greek yogurt, ranch seasoning, dill, chives, lemon zest, garlic powder, and black pepper. Taste before adding salt.
05 -
Transfer the filling to a piping bag fitted with a star tip, or use a zip-top bag with one corner snipped. Pipe a generous mound into each cucumber well.
06 -
Press one cherry tomato half into each mound of filling. Sprinkle lightly with dill, paprika, and black pepper. Chill until ready to serve.
# Notes:
01 -
Makes about 30 cucumber bites, or 10 servings of 3 bites each.
02 -
Best served cold within 2-3 hours of assembly.
03 -
Filling can be made up to 2 days ahead and refrigerated.