- cucumbers, seeded and large diced, 2-3 cups (~ 2 large regular cucumbers or 6 pickling cucumbers)
- 8 oz. cream cheese, softened
- 1 bunch mint
- 1/2 bunch dill
- garlic powder
- chives, chopped, for garnish
Remove the seeds from the cucumbers (you can also choose to peel them, but I didn't) and cut them into a large dice. You want them to be easy to eat, but still have some crunch! Then, pat dry with paper towels. In a separate bowl, whip the cream cheese and add mint, dill and garlic powder. Add the cucumbers to this mixture, adding salt to taste, and stir well to incorporate. For best flavor development, refrigerate for 12 hours.
To prepare the crostinis, slice french bread into thin slices. Drizzle with olive oil and garlic powder and toast in oven until golden brown. Allow to cool, then top with a spoonful of cucumber mixture and garnish with chives.
|I'll share the recipe for these chili lime shrimp cups soon!|