Thursday, July 23, 2009

Recipe: Cucumber Sandwich with Veggie Cream Cheese Spread


The boyfriend and I just returned from a wonderful trip in Upstate New York. While visiting, we stopped at Murphy Orchards for a wonderful afternoon tea. We were served an assortment of pastries, sandwiches, and of course scones (what's afternoon tea without scones?). One of the sandwiches that we adored was the cucumber sandwich with spread. So, I decided to experiment with my own cucumber sandwich when I saw my mom had 2 beautiful cucumbers out on the counter. It took little time to prepare and turned out light and filling. I even paired it with the French rose from yesterday.

Prep time: 15 minutes
Cook time: none
Total time: 15 minutes

Ingredients:
*8 0z. package of cream cheese (you may use light if you prefer)
*3 green onions
*2 medium carrots
*12 - 15 stems of cilantro
*1/2 tsp. ground black pepper
*1 cucumber
*4 slices of your favorite sandwich bread

Preparation:
1.) Let the cream cheese sit out for a few hours to soften. Once softened, place in a medium-sized bowl.
2.) Grate 2 carrots. Pat dry with a paper towel to remove excess water. Stir into the cream cheese.
3.) Finely cut the green onions and add to the cream cheese.
4.) Finely chop the cilantro leaves and add to the cream cheese.
5.) Add the ground black pepper.
6.) Mix all of the ingredients and set spread in the fridge while you prepare the sandwiches.
7.) Wash and remove the skin of the cucumbers. Cut into thin slices.
8.) Spread a thin layer of the veggie cream cheese on your bread.
9.) Add the cucumber slices and enjoy!

I had my sandwich with a banana and some of the 2007 French Bicyclette rose from yesterday! Yum.

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