Tuesday, July 2, 2013

Cucumber Crostini

A couple of weekends ago, we went to Kelsey and Brandon's for their birthday cookout. After reading lots of recipes, but not finding one that I liked, I created these cucumber crostinis to take to the party. These turned out to be a perfect summer treat. They're like a fun appetizer version of cucumber tea sandwiches.

Cucumber Crostini
- 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
- salt
- 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! 


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