Thursday, January 19, 2012

Herbed Cream Cheese Appetizers

I made these for a cocktail party/whiskey tasting we hosted the other weekend - they were delicious, I just wish I'd remembered to grab a photo of the finished product...


  • Herbed Cream Cheese (adapted from the Crispy Cook)
    • 2 packages cream cheese (room temperature)
    • 1 stick unsalted butter (room temperature)
    • 1/4 cup EACH finely chopped basil, chives and dill
    • 2 cloves garlic minced or put through a garlic press
  • 4 ounces pancetta, small dice
  • 4 ounce package of smoked salmon, torn/cut into bite sized pieces
  • 2 English (seedless) cucumbers cut into 1/8-1/4" thick slices

Several hours ahead of time, combine cream cheese and butter in a mixer until well blended.  Add herbs and garlic, and mix until well combined and herbs are evenly distributed.  Add a splash of milk or white wine if the mixture is too stiff.  Refrigerate to allow flavors to combine for about 4 hours, or overnight.  Remove mixture from the refrigerator about 20 minutes before assembling the remainder of the dish - place in a piping bag with a large star tip.  

Cook your diced pancetta in a skillet over medium heat until golden and well rendered.  Set aside to cool.  

Lay your cucumber slices on your chosen serving platter.  Pipe a small dab of cream cheese mixture on each slice, top with salmon.  



Pipe a decorative swirl of additional cream cheese and place 1-2 cubes of pancetta on top.  Serve immediately.

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