Quick, easy, and fresh, these cucumber bites are the perfect cold appetizer with a dill cream cheese mixture piped on top of cucumber slices and topped with juicy tomatoes.
4 ounces of a brick cream cheese, softened
1/4 cup of ranch dressing
2 tablespoons fresh dill or thyme
3-4 long cucumbers, skinned and sliced into 1 inch slices
15 cherry tomatoes, sliced in half
Salt to taste
Paprika or cajun spice mix to garnish
To make the herbed cream cheese, mix the softened cream cheese with ranch dressing and herbs in a mixer. Mix them well until they are eve. Spoon the mixture into a piping bag with a star tip.
Wash the cucumber, remove the peel, and using a fork, score the sides. Slice the cucumber into one inch pieces. Use a melon baller to remove a portion of the center of one side of the piece of the cucumber, leaving a half moon crater.
The next step is to pipe the herb cream cheese into the crater, put enough in a way that it sticks out of the top about ½ inch.
Add half of the cherry tomato which is partially buried into the herb cream cheese and sprinkle salt, herbs and spice mix for garnishing and colouring. Serve cold.