Table of Contents

• Why You’ll Love Quick Pickled Red Onions
• Pickled Red Onion Recipe Ingredients
• How to Make Pickled Red Onions

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

Why You’ll Love Quick Pickled Red Onions

• The missing element! Ever eat a burger or grain bowl and feel like there’s something missing? What you might need is a pickled element! This is the “acid” in the “salt, fat, acid, heat” equation and it really does help complete a meal.
• Surprisingly fast! Are you used to pickles taking forever to be ready? No need to wait days, or even hours. These quick pickled red onions are ready in minutes.
• Last forever! Keep your pickled red onions covered in their brine in the fridge and they’ll last several days or even weeks.

Pickled Red Onion Recipe Ingredients

• Red onion – One medium onion is great. You can easily double this recipe, too; just use a couple of jars or one larger jar.
• Apple cider vinegar – I like the extra tang and note of flavor that apple cider vinegar brings, but you can swap in regular white vinegar if you prefer.
• Water – Without it, the brine will be too strong.
• Sugar – Seems like a strange ingredient for pickled onions, but sugar really helps round out the flavors, adding the slightest touch of sweetness and mellowing out the acidity.
• Salt – I like to use kosher salt, but any salt will work fine.

How to Make Pickled Red Onions

1. Have a quart-size mason jar ready (or two smaller ones). Another type of glass container will work too if that’s all you have.
2. First, you’ll want to slice the onions as thinly as possible. You can use a sharp knife or even a mandolin if you have it. Be careful while slicing!
3. Stuff the onions into your jar/container.
4. Place a small saucepan on the stove and add the remaining ingredients, then bring the brine just to a boil.
5. Carefully pour the liquid over the onions, pressing the onions down to make sure they’re nice and submerged.
6. Let the onions sit for at least 15 minutes at room temp, then they’re ready to serve! Store them in the fridge after this.

I hope these quick-pickled red onions are as life-changing for you as they are for us! They’re so delicious on burgers, sandwiches, grain bowls, salads, on cheese boards … endless options.

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Quick Pickled Red Onions

All you need is 15 minutes to make tangy pickled onions for burgers, grain bowls, salads, and more!

Keyword pickled red onions, quick pickled red onions

5 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 14kcal

Author Kare

Equipment

• 1 mason jar quart size mason jar

Ingredients

• 1 medium red onion peeled, halved, and sliced thin
• 3/4 cup apple cider vinegar can sub white vinegar
• 1/2 cup water
• 2 teaspoons granulated sugar
• 1 teaspoon kosher salt

Instructions

• Slice the onions as thinly as possible and place them in a quart-size mason jar. If you don't have a mason jar, you can use a medium-size bowl or storage container.
• Add the vinegar, water, sugar, and salt to a small saucepan. Place over high heat and bring just to a boil.
• Carefully pour the liquid over the onions. Press the onions down with a spoon to make sure they're submerged in the vinegar liquid.
• Let the onions sit at room temp for 15 minutes, then enjoy!
• To store, place the lid on the jar and keep your quick pickled onions in the fridge for up to 2 weeks. Make sure the onions stay submerged in the liquid.

Nutrition

Serving: 2tablespoons | Calories: 14kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.001g | Sodium: 293mg | Potassium: 37mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg

The post Quick Pickled Red Onions appeared first on Kitchen Treaty.

It’s crisp, a little spicy, garlicky, and sour in the best way possible. I’m obsessed!

This quick-pickled asparagus recipe is not for canning – instead, you can enjoy your pickled asparagus within a day, right from the fridge, and it will last up to two weeks in the fridge.

Why You’ll Love This Quick-Pickled Asparagus

• It’s, well, quick to make! Just wash and trim your asparagus, place it in your jar(s), simmer the vinegar mixture, pour it on the asparagus, and seal your jar!
• Just, SO good. Asparagus makes the BEST pickles! It’s crisp and snappy and SO full of flavor.
• Perfect for all kinds of uses. Grain bowls, charcuterie boards, drink garnishes (Bloody Mary anyone?!), sandwich sides, salads, and more.

Pickled Asparagus Recipe Ingredients

For the jar:

• Asparagus – Of course! You’ll want one pound for this recipe, though this one’s super simple to scale up or down.
• Shallot – For a touch of onion-y flavor. You can use red onion or sweet onion in a pinch, though the flavor might be a bit stronger than mild shallots.
• Garlic – You can slice it or just peel and smash it, your preference.
• Peppercorns – A few black peppercorns add a sharp, fruity note of flavor.
• Dill – Fresh sprigs of dill add that classic pickled flavor. Love it.

For the brine:

• White vinegar – You’ll want white vinegar with 5% acidity, which most standard white vinegar is. With quick refrigerator pickles, the 5% acidity ensures bright flavor and proper pickling, but we’re not relying on it for long-term preservation, as these pickles are always kept refrigerated and eaten within about a month.
• Water – Thins out the vinegar so that the flavor isn’t *too* intense.
• Crushed red pepper flakes – Optional, but I do recommend a few pinches for warmth. Or, if you like heat, go for it and add more!
• Sugar – Really helps to round out the flavors; highly recommend adding it.
• Salt – I prefer to use kosher salt for my pickled vegetables.
• Other spices – A couple of other options for flavor are mustard seed or coriander seed.

Adaptations/Variations

• Herbs: Dill is classic, but tarragon, thyme, or rosemary can create a different aromatic twist.
• Extra garlicky pickled asparagus: Double (or triple!) the amount of garlic.
• Spicy pickled asparagus: Use a full teaspoon of crushed red pepper flakes.

How to Make Quick Pickled Aparagus

1. Wash and trim the woody ends off of the asparagus.
2. Place the asparagus in your jar(s) along with the shallots, garlic, peppercorns, and dill. You’ll want a tight fit. You can use two or three smaller tall jars or one large mason jar.
3. Place the brine ingredients in a small saucepan over medium-high heat. Bring to a boil.
4. Carefully pour the brine over the asparagus until the veggies are submerged.
5. Let the mixture cool until it’s done steaming, 15-20 minutes. Place the lids on the jar.
6. Transfer to the fridge and refrigerate for at least 24 hours before eating.
7. Enjoy within two weeks.

Jump to full, printable recipe

Ideas for Serving

• Chopped into egg salad, potato salad, or macaroni salad: Dice the pickled asparagus and fold it into classic egg, potato, or macaroni salad in place of (or alongside) pickles or relish. It adds brightness and crunch without overwhelming the dish.
• Charcuterie and cheese boards: Tuck the spears alongside cured meats (for the meat-eater), sharp cheddar, aged Gouda, or soft goat cheese. Their acidity cuts richness much like cornichons or pickled onions.
• With dips and spreads: Serve whole spears alongside creamy dips such as sour cream and chive, herbed cream cheese, or a simple lemony yogurt dip. 
• Simple side or garnish: Serve a spear or two alongside almost any meal, or use as a crisp garnish for deviled eggs and cold platters like a mezze platter or crudite tray.
• Salads and grain bowls: Chop and scatter over green salads, lentil salads, or grain bowls for a pop of acid and texture. They pair particularly well with hard-boiled eggs, potatoes, and mustardy dressings.Bloody Mary or Caesar garnish:
• Cocktail garnish: Use a chilled spear as a dramatic garnish. The garlic, dill, and peppercorn notes complement tomato juice, Worcestershire, hot sauce, and celery salt especially well in Bloody Marys. For Bloody Marys or “dirty” drinks, a teaspoon or two of the pickling brine can be added directly to the drink in place of (or alongside) olive or pickle brine for extra savory depth.
  

We hope you love having this Quick-Pickled Asparagus in your fridge as much as we do! It’s crunchy, snappy, and absolutely delicious. Super addicting in the best way!

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Quick Pickled Asparagus (Refrigerator Pickles)

Crisp, snappy asparagus pickles? Yes please! These crunchy, sour asparagus spears are refrigerated in a zippy brine along with fresh herbs and garlic for the BEST flavor. Garnish cocktails, add to salads, serve with charcuterie … endless options.

Servings 12

Calories 19kcal

Author Kare

Equipment

• 1 quart-size mason jar & lid 32 ounces -OR-
• 2-3 24 ounce wide-mouth tall mason jars & lids

Ingredients

• 1 pound asparagus touch ends trimmed off
• 1/2 medium shallot thinly sliced
• 3 medium cloves garlic peeled and smashed or sliced
• 1 teaspoon black peppercorns
• 1/4 teaspoon mustard seeds or coriander seeds optional*
• 2 large sprigs fresh dill
• 1 cup white vinegar 5% acidity
• 1 1/2 cups water
• 1/4 teaspoon crushed red pepper flakes optional*
• 1 tablespoon granulated sugar
• 1 tablespoon kosher salt

Instructions

Prep the asparagus

• Trim the woody ends off of the asparagus, cutting more off if needed to fit the asparagus in the jar with about 1 inch of space at the top.

Pack the jars

• Add all of the asparagus vertically to the mason jar(s), tip side up, leaving about an inch of room at the top. There should be just enough room.
• Tuck in the shallot, garlic, peppercorns, crushed red pepper flakes if using and coriander or mustard seed if using, plus the fresh dill.

Make the brine

• Add the vinegar, water, sugar, salt, and crushed red pepper flakes (if using) to a small saucepan over high heat. Bring to a boil.

Fill the jars

• Carefully pour the boiling vinegar mixture over the asparagus in the jar.

Cool & refrigerate

• Allow the jar to cool for an hour or two on the counter, then top with the lid.
• Refrigerate for at least a day before enjoying. Keeps refrigerated for up to 2 weeks.

Notes

* Optional ingredient notes:

Red pepper flakes: Adjust for heat; more adds a gentle kick, less keeps the flavor mellow.

Coriander seeds: Used sparingly, they lend a subtle lemony brightness. Too much can become soapy, so start light.

Yellow mustard seeds: Commonly used in a variety of pickles; can give a touch of heat. But  it can give a wasabi-like kick if used with a heavy hand!

Nutrition

Serving: 2spears | Calories: 19kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 585mg | Potassium: 91mg | Fiber: 1g | Sugar: 2g | Vitamin A: 313IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg

More Asparagus Recipes

• Parmesan Roasted Asparagus
• 4 Ways to Prep & Cook Asparagus
• Balsamic Marinated Asparagus
• Asparagus Tart

Frequently Asked Questions

Q: Can I can asparagus pickles using traditional canning methods?

A: No. These are refrigerator pickles, not shelf-stable canned pickles. The jars are filled with hot brine, but they are not processed in a water bath, so refrigeration is essential. Always store them in the refrigerator and use clean utensils when removing spears from the jar. Kept cold, they will stay crisp and fresh for up to 1 month.

Q: Will my asparagus pickles stay bright green?

As the asparagus pickles, you may notice subtle color changes. The spears will gradually shift from bright green to a more olive-yellow tone, while the brine may take on a faint violet or pinkish cast. This is completely normal and comes from natural pigments in the asparagus (and shallot) leaching into the vinegar over time. The flavor and texture remain crisp and fresh.

The post Quick Pickled Asparagus (Refrigerator Pickles) appeared first on Kitchen Treaty.

Kale Pesto is an amazing-tasting, nutritious alternative to traditional pesto that’s perfect on pasta, stirred into soup, served up with eggs, on sandwiches … this versatile kale and walnut pesto is a fave in our house!

I love to make this kale and walnut pesto all winter long, when the fresh basil for more traditional pesto isn’t as available.

The Story Behind the Recipe

I originally shared the recipe for this Kale Walnut Pesto all the back in 2012, when I tossed it with bow-tie pasta and cherry tomatoes for an easy pasta dish.

But I love this kale pesto recipe so much, I thought I should share it all on its own! I love to add a dollop to vegetarian minestron soup or pasta e fagiole to add even more flavor, or toss it with pasta or gnocchi. It’s great on pizza, avocado toast, grilled cheese, grilled veggie sandwiches, and so much more.

Basically, this is a super versatile pesto to keep in your fridge to level up just about everything!

So it deserved a little limelight of its own.

Why You’ll Love Walnut & Kale Pesto

• Superfood nutrition! With all the vitamins that kale brings to the table (source) + omega-3s and more nutrients thanks to the walnuts (source), this kale walnut pesto is as healthy as it is delicious.
• Versatile! Put it on pasta, gnocchi, stir it into soup, add it to sandwiches, top scrambled eggs, drizzle over roasted veggies … just keep a jar of this walnut kale pesto in your fridge to elevate savory dishes any time you want.
• Economical – Kale is less expensive than basil, so it can save you a buck or two too.

Kale Pesto Recipe Ingredients

• Walnuts – Plain walnuts that you’ll toast up for optimal flavor.
• Garlic – Fresh garlic cloves
• Kale – Any kind works! Curly, tuscan, you name it.
• Parmesan cheese – For that classic pesto flavor.
• Olive oil – Grab your favorite extra virgin olive oil.
• Salt & pepper

Adaptations/Variations

• Add a squeeze of lemon for a punch of zippy bright flavor.
• If you have it, throw in some fresh herbs for more flavor. A little bit of basil, some parsley, a few thyme leaves … all delicious!
• Vegan Option: Omit the parm and add a couple of tablespoons of nutritional yeast or more, to taste. You’ll probably need a bit more salt and a squeeze of lemon goes a long way!

How to Make Kale Walnut Pesto

1. First, toast your walnuts. In a saute pan over medium heat, stir the walnuts until just lightly toasted, about two minutes. Remove from heat and let cool.
2. Pulse the garlic in a food processor or high speed blender until it’s finely chopped, then add the kale, walnuts, Parmesan cheese, salt, and pepper. Pulse until chopped, turning it off periodically and removing the top/scraping down to press the kale down toward the blade if necessary.
3. With the food processor or blender running on low, stream in the olive oil in in a steady stream until it forms a sauce.
4. Taste and add more salt and pepper if you like. That’s it!

Jump to recipe for the full, printable instructions & directions

Tip for Success

• When roasting nuts, you want to stop RIGHT before they get browned and toasty. Why? Because even off heat, they’ll continue toasting for a bit. So err on the side of less toasting vs. more.

I hope you love this Kale Walnut Pesto as much as we do! It’s versatile, easy, and a nutritional flavor powerhouse!

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Kale Walnut Pesto

Kale is a surprisingly delicious swap for basil in this pesto recipe! The addition of walnuts brings rich flavor and another punch of nutrients. This versatile pesto is so good in pasta, soups, stews, on roasted veggies … the possibilities are endless!

Keyword kale and walnut pesto, kale pesto, kale walnut pesto, walnut kale pesto

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 tablespoons

Calories 237kcal

Author Kare

Ingredients

• 1/2 cup walnuts raw; whole is fine but chopped work too
• 2 medium garlic cloves chopped
• 3 cups kale any kind; roughly chopped
• 1/2 cup grated Parmesan cheese
• 2/3 cup extra virgin olive oil
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste

Instructions

• In a medium saute pan over medium heat, stir the walnuts until just lightly toasted, about two minutes. Remove from heat and let cool.
• Pulse the garlic in a food processor or high-speed blender until finely chopped, then add the kale, walnuts, Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Pulse until chopped, turning it off periodically and removing the top to press/scrape the kale down toward the blade if necessary.
• With the food processor running on low, pour the olive oil in in a steady stream until it forms a sauce.
• Taste and add more salt and pepper if desired.
• Store in an airtight bowl or jar in the fridge for up to 7 days. You can also freeze this pesto for up to 3 months.

Notes

Vegan Option:

Omit the parm and add a couple of tablespoons of nutritional yeast or more, to taste. You’ll probably need a bit more salt and a squeeze of lemon goes a long way!

Nutrition

Serving: 2tablespoons | Calories: 237kcal | Carbohydrates: 2g | Protein: 3g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 5mg | Sodium: 187mg | Potassium: 75mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 842IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 0.5mg

More Pesto & Sauce Recipes

• Dairy-Free Vegan Basil Pesto
• Romesco Sauce
• Italian Tomato Sauce
• Magic 3-Ingredient Pasta Sauce

The post Kale Walnut Pesto appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Cranberry Baked Brie
• Cranberry Baked Brie Recipe Ingredients
• How to Make It
• More Holiday Appetizer Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

It’s Christmas Eve, and I don’t know about you, but for me this year Christmas came extra fast!

I hate to say it, but I’m finding myself taking a lot of shortcuts this year. This is the first year, for instance, that I officially cut myself loose from creating and sending Christmas cards. They were so fun and special, but labor-intensive, expensive, and I never managed to order them or send them out in time. Stress, gone!

I’m also finding that simple, easy recipes are the name of the game. Nothing complicated for me this year, thanks!

That’s where this two-ingredient cranberry-baked brie comes in. It barely warrants a recipe – you literally just bake a wheel of brie with cranberry sauce on top.

The result is warm, gooey, cheesy, a little salty, a little tangy-sweet, and SO GOOD. Put your melty wheel of cranberry-smothered brie on a wooden board, gather some crackers and grapes and maybe some sugared rosemary and sugared cranberries around, and guests will be SO happy. I promise!

Why You’ll Love Cranberry Baked Brie

• Crowd pleaser – It feels fancy and elegant, but is so easy to make. Everyone loves it.
• Super simple – We’re talking two ingredients and a couple of minutes hands-on time!
• CHEEESE – I mean it’s melty cheese.

Cranberry Baked Brie Recipe Ingredients

• Brie cheese – You’ll want a small wheel, about 8 to 10 ounces.
• Cranberry sauce – You can just grab canned, but I love homemade cranberry sauce. This cranberry orange sauce or spiced cranberry sauce are both phenomenal in this Cranberry Baked Brie.

How to Make It

1. Cut the top layer of the brie rind off and discard it.
2. Place the brie cheese on a parchment-lined baking sheet.
3. Top with the cranberry sauce.
4. Bake until melty and serve with crackers. That’s it!

I hope this melty, cheesy, sweet-and-savory appetizer is as beloved by you and your family as it is ours! It’s perfectly seasonal, is super easy to make, and is such a crowd pleaser. Only have 5 minutes? Cranberry Baked Brie to the rescue!

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Cranberry Baked Brie Recipe

The easiest warm and cheesy appetizer ever! Savory, creamy brie + tart, sweet cranberry sauce = a match made in heaven.

Keyword baked brie cheese, cranberry baked brie, cranberry brie

Prep Time 5 minutes minutes

Servings 8

Calories 449kcal

Author Kare

Ingredients

• 1 wheel brie cheese 8 – 10 ounces
• 1 cup cranberry sauce canned or homemade

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• Cut the rind off the top of the brie cheese. Place the wheel of cheese into a pie plate or other dish or cookie sheet with sides.And have a terrific, fun, and safe New Year’s Eve!
• Pour the cranberry sauce over the top and spread it almost to the edges.
• Bake for 15 minutes until warmed through and melty. Serve immediately with crackers and/or crostini.

Nutrition

Calories: 449kcal | Carbohydrates: 113g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 20mg | Potassium: 80mg | Fiber: 3g | Sugar: 89g | Vitamin A: 124IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg

More Holiday Appetizer Recipes

• Marinated Cheese & Olive Skewers
• Caprese Tortellini Skewers
• Kale & White Bean Dip
• Christmas Charcuterie Board

The post Cranberry Baked Brie Recipe (Simple Holiday Appetizer) appeared first on Kitchen Treaty.

Best of all, you only need one ingredient – plain old balsamic vinegar – plus a few minutes to create the condiment of your dreams.

Why You’ll Love Balsamic Reduction

• SO delicious – Reducing balsamic vinegar into a syrup concentrates the sugars, resulting in a sweet, slightly tart syrup that is insanely delicious on so many things (but especially caprese salad or caprese skewers!)
• So simple to make – It takes less than 15 minutes to simmer balsamic vinegar into glossy magic.
• Lasts a long time – Whip up a batch and refrigerate your balsamic glaze – it will last for months in there.

Ingredients

• Balsamic vinegar – Yep, just one ingredient for balsamic reduction! It doesn’t need to be super high quality, but make sure it doesn’t have any additives like coloring or flavoring. Traditional balsamic vinegar, made without additives, has been aged for years and therefore tastes the best when reduced.

Adaptations/Variations

• Some recipes call for brown sugar (about 1 part brown sugar to 4 parts vinegar) or pure maple syrup, which results in a sweeter, more caramelized balsamic reduction. If you want a sweeter result, you might try adding one of those.

How to Make Balsamic Glaze

1. Pour the balsamic vinegar into a small saucepan and place it over low heat.
2. Bring the vinegar to a light simmer and cook uncovered for approximately 12 minutes, stirring every couple of minutes.
3. Cook just until the vinegar starts to thicken. Test it by inserting a metal spoon; if it coats the spoon lightly, it’s done.
4. Allow your balsamic syrup to cool completely. Remember, it will thicken as it cools.
5. Store in an airtight container in the fridge.

Tips for Success

• Don’t cover it! You want to vinegar to evaporate to create that thick, glossy syrup.
• Don’t boil! Keep it at a low simmer, otherwise it’s really easy to burn your balsamic glaze.
• Remember, your balsamic glaze will thicken more as it cools. I watch for it to be just thick enough to coat a spoon, about the same consistency as a thinner cough syrup. That’s my cue that it’s done.
• Utilize your kitchen exhaust system, or your house will really smell of vinegar!

Ways to Serve Balsamic Glaze

• Drizzle it over caprese salad or caprese skewers
• Add some to grilled or roasted vegetables
• Pour a bit on your avocado toast
• Drizzle over fresh strawberries for a fresh and tasty dessert
• Add to green salads with a bit of olive oil and some coarse salt and freshly ground pepper
• Glaze chicken, fish, or tofu
• Serve it on a cheese charcuterie board, either drizzled over soft cheeses or on its own with a spoon for self-serving

Balsamic glaze is dark, glossy, and so full of intense flavor. It’s the ultimate condiment!

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Balsamic Reduction (Balsamic Syrup)

This thick, glossy syrup has the most wonderful concentrated flavor. Sweet, a little tart, and so great on caprese, over meats and tofu, drizzled on grilled or roasted vegetables, and so much more.

Keyword balsamic glaze, balsamic reduction, balsamic syrup

Cook Time 12 minutes minutes

Total Time 12 minutes minutes

Servings 4

Calories 56kcal

Author Kare

Ingredients

• 1 cup balsamic vinegar

Instructions

• Pour vinegar into a small saucepan. Place over low heat and bring to a light simmer.
• Simmer for approximately 12 minutes, stirring every couple of minutes, until the mixture just starts to thicken. I test my balsamic reduction by inserting a metal spoon. If it coats the spoon lightly, like cough syrup or pure maple syrup.
• Allow to cool completely (it will thicken as it cools). Transfer to an airtight jar and store in the fridge.

Notes

1 cup of balsamic vinegar yields about 1/2 cup of balsamic reduction.

Nutrition

Serving: 2tablespoons | Calories: 56kcal | Carbohydrates: 11g | Protein: 0.3g | Sodium: 15mg | Potassium: 71mg | Sugar: 10g | Calcium: 17mg | Iron: 0.5mg

The post Balsamic Reduction Syrup Recipe appeared first on Kitchen Treaty.

Why You’ll Love Caprese Tortellini Skewers

• Fresh, easy, and delicious – Who doesn’t love the caprese combo of tomatoes, fresh mozzarella, and basil? This one levels it up with tender cheese tortellini + tangy-sweet balsamic syrup.
• Easy to make ahead of time – Thread your skewers up to a couple of days ahead of time, and make your balsamic reduction while you’re at it. Then, when it’s time to serve them, line them up on a platter, drizzle with the balsamic syrup, and you’re done!
• Pretty & colorful – I just love how these caprese tortellini skewers look as an appetizer display. They’re so full of vibrant color that people are always drawn to them first!

Ingredients

• Cheese tortellini – Grab your favorite brand, fresh or frozen, and cook them according to package directions.
• Cherry tomatoes – Grape tomatoes will work, too. Heirloom cherry tomatoes in shades of yellow, orange, purple, and red are gorgeous, too!
• Ciliegine mozzarella – These are the small, cherry-size mozzarella balls found in the deli and/or cheese section of most well-stocked grocery stores. If you can’t find ciliegine mozzarella, you can buy larger fresh mozzarella balls like bocconcini and cut them in half or quarters.
• Basil – You’ll want lots of fresh basil leaves.
• Balsamic reduction – Made simply by simmering balsamic vinegar until it’s thick and sweet. I have full instructions for how to make balsamic syrup (balsamic reduction) here!
• Sea salt – I like to finish these caprese tortellini skewers with a pinch of coarse finishing salt like Maldon.

Adaptation/Variation

• Plain ol’ caprese skewers – For a lower-carb option or if you just don’t have (or don’t want) tortellini, you can leave it out for a caprese salad on a skewer situation.

Tip for Success

• Dry your ingredients well. After washing your tomatoes and basil, be sure to dry them thoroughly. Same with the mozzarella balls; they’ll come in a brine, so pat them with a paper towel to dry them.

I hope these Caprese Tortellini Skewers are your new favorite vegetarian appetizer! We love these so much; they’re fun to make and everyone devours them.

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Caprese Tortellini Skewers

An easy appetizer made with cherry tomatoes, creamy mozzarella balls, fresh basil, and tasty cheese tortellini! Finish with a drizzle of balsamic glaze to seal the deal.

Keyword caprese appetizer, caprese skewers, caprese tortellini appetizer, caprese tortellini skewers

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 24 skewers

Calories 61kcal

Author Kare

Ingredients

Balsamic Reduction Glaze:

• 1 cup balsamic vinegar

Caprese Tortellini Skewers:

• 1/2 pound cheese tortellini fresh or frozen; 2 cups; cooked and drained
• 2 pints cherry tomatoes about 48 tomatoes
• 8 ounces ciliegine mozzarella aka cherry-sized mozzarella balls
• 1 bunch fresh basil
• a few pinches coarse sea salt like maldon
• 2-3 tablespoons balsamic reduction aka balsamic syrup

Instructions

Make the Balsamic Glaze:

• Pour the vinegar into a small saucepan over low heat. Bring to a light simmer and simmer for approximately 12 minutes, stirring every couple of minutes, until the mixture just starts to thicken. Test it by inserting a metal spoon, and if it coats the spoon lightly, it's done. Allow the balsamic glaze to cool completely (it will thicken as it cools). 1 cup of balsamic vinegar yields about 1/2 cup of balsamic reduction, so you will have some left over.

Make the Caprese Tortellini Skewers:

• Cook tortellini according to package instructions. Drain and set aside to let cool.
• Rinse and dry the cherry tomatoes.
• Drain the mozzarella balls and place them in a bowl.
• Pick the leaves off of the basil (you'll need around 48), wash, and dry them.
• Set up an assembly line with skewers/cocktail picks and the ingredients.
• Build your skewers by adding a cherry tomato, folded basil leaf, mozzarella ball, tortellini, another basil leaf, and finish with a tomato. Repeat until all skewers are built.
• Arrange on a serving platter and finish with balsamic reduction drizzled over the top and a couple of pinches of coarse sea salt. Serve.

Nutrition

Serving: 2skewers | Calories: 61kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Cholesterol: 7mg | Sodium: 52mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 1mg

More Vegetarian Appetizer Recipes

• Cheese and Olive Skewers
• Watermelon and Tofu “Feta” Skewers
• Cucumber Cream Cheese Canapes
• Dill Pickle Deviled Eggs

The post Caprese Tortellini Skewers Recipe appeared first on Kitchen Treaty.

If you’re looking for an easy recipe for cucumber sandwiches, this is it!

Cut your cucumber sandwiches into triangles for an easy and elegant presentation, or go to town and cut them into shapes with cookie cutters. Grab your flower cookie cutter and make them super cute, Megan Markle (or is it Sussex?) style!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Cucumber Sandwiches
• Ingredients
• Adaptations/Variations
• How to Make Cucumber Sandwiches
• Tips for Success
• More Tea-Party-Worthy Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve been making cucumber cream cheese sandwiches for years, but it wasn’t until I whipped up a batch for a teacher appreciation event that I realized I should share the recipe here on Kitchen Treaty!

I’ve made them a few ways over the years – sometimes just a swipe of plain cream cheese on some bread, and some slices of cucumber. And sometimes, I jazz up the cream cheese with herbs to take them over the top. The herbs really do take these cucumber sandwiches to the next level, so that’s the recipe I’m sharing here today!

Cucumber sandwiches are such a simple, delicious, versatile sandwich – and it’s naturally vegetarian! Huzzah!

Why You’ll Love Cucumber Sandwiches

• Perfect for afternoon tea, baby or bridal showers, or poetry teatime (if you’re a homeschooling family, you know what I’m talking about!).
• Portable! Cucumber cream cheese sandwiches are super easy to prep, pack, and carry along.
• Kid-friendly. The simple ingredients – soft white bread, herby cream cheese, cool cucumbers – makes a sandwich kids will love.

Ingredients

• Bread – I like a soft white bread for cucumber sandwiches. They’re easy to cut the crusts off of and cut into shapes, and there’s just something so nice about the soft bread with the cream cheese and crisp cubes.
• Cucumber – I really like English cucumbers for my cucumber tea sandwiches. The peel is very thin, so it can stay on, and they’re nice, crisp, and mild tasting. You can go with any cucumber, though. Persian cucumbers are small but tasty. Traditional cucumber are great, too, but I suggest peeling off their thick skin before slicing and placing them in your sandwiches.
• Garlic and herb cream cheese – Made with cream cheese, mayo, dill, chives, garlic powder, salt, and pepper.

Adaptations/Variations

• Cucumber Veggie Tea Sandwiches – Add shredded carrots, creamy avocado, roasted red bell peppers, sun-dried tomatoes … whatever combo sounds good to you at the moment! This cucumber sandwich recipe is endlessly customizable.
• Vegan/Dairy-Free Cucumber Cream Cheese Sandwiches – For dairy-free sandwiches, swap the cream cheese for dairy-free cream cheese. If you want to go fully vegan, make sure to swap out the mayo, too, for an egg-free version like vegenaise.

Tips for Success

• Use room temp/softened cream cheese. It will be really hard to blend the cream cheese if it’s super cold/hard.
• Use an electric mixer to blend the garlic herb cream cheese. That makes it super quick and very smooth.

I hope these Cucumber Tea Sandwiches were exactly what you were looking for to enhance your afternoon tea time, add to the bridal shower table, or serve up on a pretty platter for Mother’s Day! They’re super easy, a classic for a reason – and just dang delicious, too.

More Tea-Party-Worthy Recipes

• Cucumber Cream Cheese Canapes
• Cucumber Slices with Smoky Sunflower Seed Pate
• Marinated Cheese & Olive Skewers
• London Fog Latte
• Slow-Roasted Tomato Bruschetta

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Cucumber Sandwiches Recipe

An elegant, easy sandwich that's perfect for tea time! With garlic-herb cream cheese and crisp cucumbers on soft bread – classic cucumber cream cheese sandwiches are simple, refreshing, and hit the spot.

Keyword garlic and herb cream cheese

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 16 sandwiches

Calories 123kcal

Author Kare

Ingredients

For the garlic-herb cream cheese

• 4 ounces cream cheese softened a bit at room temperature
• 2 tablespoons mayonnaise
• 2 teaspoons chopped fresh dill or 1 teaspoon dried
• 2 teaspoons chopped fresh chives
• 1/4 teaspoon garlic powder finely minced or grated
• 1/8 teaspoon kosher salt plus more to taste
• Pinch freshly ground black pepper plus more to taste

For the sandwiches

• 1 English cucumber sliced into 1/4-inch slices
• 1 batch garlic-herb cream cheese
• 8 slices soft white bread

Instructions

• Add the garlic-herb cream cheese ingredients to a medium-size bowl. Affix your hand blender with the beater attachments and beat on low speed until all of the ingredients are completely combined together and smooth.
• Lay out four slices of the bread. Divide the cream cheese between the four slices, spreading evenly across the bread.
• Lay the cucumber slices over the top, overlapping as needed.
• Place the second slice of bread on top. Using a large chef’s knife, cut off the crust then cut each sandwich into two triangles, then cut each triangle into two smaller triangles if desired.
• Garlic herb cream cheese can be kept in an airtight container in the fridge for up to 5 days.

Notes

Vegan option: Use a dairy-free/vegan cream cheese.

Nutrition

Serving: 3sandwiches | Calories: 123kcal | Carbohydrates: 2g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 111mg | Potassium: 40mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 398IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 0.1mg

The post Cucumber Sandwiches Recipe appeared first on Kitchen Treaty.

It’s creamy, a little tangy, and just spicy enough to keep you coming back for more. Best of all, this Chili Crisp Dip needs only a a few ingredients and takes only 5 minutes to make!

The Story Behind the Recipe

I dreamed up this spicy dip recipe when I was whipping up a batch of caramelized onion chip dip. I had caramelized the onions and whipped them into the cream cheese base, but I felt like something was missing. So I popped my head in the fridge and pondered the potential ingredients in front of me.

Soy sauce? Maybe. Worcestershire? Hmm. Chili crisp? That would be an interesting twist!

Ultimately, I didn’t want anything with heat, so I added a bit of soy sauce, and it was exactly what the dip needed (I should probably share that recipe soon, too!) But I couldn’t get the idea of a chili crisp version of this dip out of my mind. So I started experimenting.

I realized pretty early on that with the strong flavors that chili crisp brings … chili oil, chili peppers, onion, garlic, and peppercorns … that there was really not much need for anything else to deliver the flavor in this chili crisp dip. So I pared it down to the creamy base ingredients + a bit of garlic powder + chili crisp. And when I say this dip has been a huge hit in my house, I’m not exaggerating. New fave for sure.

Why You’ll Love Chili Crisp Dip

This is just about the easiest way to get a homemade chip dip on the table! It’s reminiscent of French onion dip, but without having to chop or caramelize the onions. We’re talking 5 minutes effort!

Aside from the addicting flavor, the heat in this spicy chip dip is the main draw, I think. Spicy chili crisp in a cooling cream cheese base balances the heat just enough to make this chili crisp dip supremely edible … but with just enough heat to keep you coming back for more.

Ingredients

• Cream cheese – You’ll want one block, softened so that it blends well with the other ingredients.
• Sour cream – You can sub in plain Greek yogurt if you prefer.
• Mayo – Adds more flavor and contributes to the creamy texture.
• Chili crisp – Grab your favorite brand! I like Trader Joe’s version, but recently I picked up a giant jar of chili crisp at Costco and it was great (and super affordable). You’ll want 3-4 tablespoons, plus more to drizzle on top.
• Garlic powder – For just a bit of extra garlic flavor. You can grate in a small clove of fresh garlic instead, if you prefer.
• Salt – To highlight and enhance all of the flavors. Not a lot, though. If you use ruffled potato chips for dipping like I do, they bring a good amount of salt too.

Adaptation/Variation

• Vegan Chili Crisp Dip: Sub in vegan cream cheese, vegan sour cream, and vegan mayo.

Tips for Success

• Chili Crisp was originally a condiment served at Chinese restaurants. It can be found in the Asian section of most well-stocked grocery stores.
• For even better flavor, refrigerate your chili crisp dip for 2 hours, or up to 48 hours, before serving. This gives the flavors a chance to meld together for even more deliciousness.

I hope this Chili Crisp Dip finds its way onto the table of your next party or game-day spread! This spicy dip is super easy, a total crowd-pleaser, and is just utterly delicious all around.

More Easy Dip Recipes

• 4-Ingredient Guacamole
• Fruit Dip (with Marshmallow Creme)
• Loaded Roasted Red Pepper Hummus
• Simple & Easy Hummus
• Cauliflower Queso

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Spicy Chili Crisp Dip Recipe

Cream cheese + sour cream + chili crisp is a total revelation! This simple, easy dip is spicy, creamy, and takes only 5 minutes to make.

Keyword chili crisp dip, chili crisp recipe, spicy chip dip, spicy dip

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 254kcal

Author Kare

Ingredients

• 8 ounces cream cheese 1 block, softened
• 2/3 cup sour cream can sub plain Greek yogurt
• 1/4 cup mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 3-4 tablespoons chili crisp plus more for drizzling on top

Instructions

• Place the cream cheese, sour cream, mayo, garlic powder, and salt in a medium bowl. Using a hand mixer, combine the ingredients tighter until smooth, scraping down the sides as needed, 1-2 minutes.
• Stir in 3 tablespoons of chili crisp. Taste and add the additional tablespoon of chili crisp if you'd like more flavor and/or heat.
• Drizzle with extra chili crisp and serve immediately (ruffled potato chips are my fave for dipping!), or chill for up to 2 days (1-2 hours of chill time helps to intensify the flavors, so I recommend that if possible).

Notes

Store in the fridge in an airtight container for up to 4 days. I don’t recommend freezing this chili dip. 

Nutrition

Calories: 254kcal | Carbohydrates: 5g | Protein: 3g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 57mg | Sodium: 480mg | Potassium: 114mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 724IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 0.2mg

The post Spicy Chili Crisp Dip Recipe appeared first on Kitchen Treaty.

These Crispy Fried Buffalo Tofu Bites are an incredible vegetarian alternative to buffalo wings. And it is super, SUPER easy to make – just 8 ingredients and 30 minutes (including pressing your tofu!)

Crispy, Craggy Tofu Bites Drenched in Buttery Buffalo Sauce = YES PLEASE

I’m a huge fan of tofu, but I don’t have nearly enough tofu recipes on Kitchen Treaty! So I’m really excited to share this crispy buffalo tofu with you today.

I love the idea of a spicy buffalo situation with ranch and/or blue cheese to cool things off. Celery (and maybe even carrot) sticks mandatory!

But as a vegetarian, Buffalo wings are a no-go. I’ve tried Buffalo cauliflower, and it’s great! But I wanted something that had more main-dish cred, with more protein than cauliflower can offer. Enter stage right: Tofu! (*applause!*)

I wanted the tofu to start out crispy, so I took a cue from my salt and pepper crispy tofu and decided to toss it in cornstarch then pan-fry it. And it was excellent.

But tearing the tofu into hunks, instead of cutting it, was the clincher for this buffalo tofu! Tearing it into chunks gives us lots of crispy, craggy edges that get golden and perfect and really hold on to the buffalo sauce. I like, too, that the nuggets differ in sizes. Makes this buffalo tofu more interesting to eat!

My first bite of this crispy Buffalo tofu was one of wide-eye, just, YES. And then quickly a drink of water to cool things down.

Because yes – it’s spicy. But in the best possible way!

Crispy Buffalo Tofu Ingredient Info

• Tofu – You’ll want a block of extra-firm tofu.
• Cornstarch – Tossing the tofu with cornstarch helps soak up any additional moisture and gives crispy tofu its crispiness!
• Garlic powder – The garlicky touch pairs nicely with the spicy sauce.
• Smoked paprika – For a smoky note.
• Salt & pepper – For flavor!
• Vegetable oil – To fry the tofu. You can use another favorite neutral high smoke-point oil such as canola oil, or avocado oil is a great option if you’re looking for a non-seed oil.
• Buffalo sauce – I go with a classic usually: Frank’s Red Hot. But Primal Kitchens makes an excellent one, too.
• Butter – Melted into the Buffalo sauce.
• For serving – Scallions for garnish, ranch dressing or blue cheese dressing for dipping, carrot and/or celery sticks served alongside

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Crispy Buffalo Tofu Recipe

Crispy pan-fried golden tofu nuggets, tossed in a buttery buffalo sauce. Ranch or blue cheese dressing for dipping (and putting out the fire!) is mandatory!

Keyword buffalo tofu, crispy buffalo tofu, tofu buffalo wings

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 158kcal

Author Kare

Ingredients

• 14 ounces extra firm tofu one block; pressed for 15-20 minutes; torn into 1-2" hunks
• 3 tablespoons cornstarch
• 1 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons vegetable oil
• 1/4 cup Buffalo sauce I use Frank's Red Hot Sauce
• 3 tablespoons butter can sub vegan butter
• 2 scallions thinly sliced, for garnish

For serving

• ranch dressing or blue cheese dressing
• celery sticks and/or carrot sticks
• sliced scallions for garnish

Instructions

Press & prepare the tofu

• Open the container of tofu and discard the liquid. Place it in a tofu press or on a plate with several paper towels or a clean dish towel underneath. Add another paper towel or towel on top and stack 3-4 plates or a couple of books on the top. This will help gently press excess moisture out of the tofu. Watch your stack carefully, though, and make sure it's not near the edge of the counter! Sometimes the pile can topple. I may or may not have broken several plates this way recently. Doh.
• Tear the block of tofu into 1" to 2" pieces and place them into a gallon-size storage bag. If you have a few bigger or smaller pieces, that's okay! They'll all taste great.
• Sprinkle the cornstarch, garlic powder, smoked paprika, and salt over the tofu in the bag. Seal the bag and gently toss and shake the tofu around, evenly distributing the spices and cornstarch as much as possible.
  

Warm the buffalo sauce

• Place the butter (or vegan butter) and buffalo sauce in a small saucepan over low heat. Cook until warm and the butter has melted. Keep warm while you cook the tofu.

Cook the tofu

• Place a large nonstick skillet over medium heat. Add the vegetable oil. You want enough oil to cover the bottom of your skillet, so if 3 tablespoons isn't quite enough, go ahead and add another tablespoon or two if needed.
• Pour the bag of tofu into the pan. Cook, turning occasionally and separating the pieces when/if they stick together, until golden brown and crisp in most spots, about 10 minutes.
• Line a plate or board with paper towels and use a slotted spoon to transfer the cooked tofu from the skillet to the paper towel. Gently blot the top with another paper towel. This will help to drain off any excess oil.
  

Combine the tofu and sauce

• Place the coked tofu in a medium bowl. Drizzle the warm buffalo sauce mixture over the top. Toss gently with a spatula. Transfer to a platter or individual plates and garnish with sliced scallions, if using. Serve immediately with blue cheese or ranch dressing and carrot and/or veggie sticks.
  

Notes

Tips for success

• Let it fry for longer than you think it might need. A deep golden brown sear is where it’s at!
• Don’t skip the step of pressing your tofu. This helps remove any excess water so your tofu can crisp up nicely.

Vegan/dairy-free tofu buffalo wings:

Make sure your buffalo sauce is vegan and use your favorite vegan butter instead of dairy butter. And make sure your dipping sauce is dairy/egg free, too.

Serving info: Serves about four as an appetizer. As an entree, it’s more like two generous serving.

Storage: You can store leftovers in the fridge for up to 3 days, but I recommend eating this crispy tofu pretty much right after you cook it. The crispiness is just not going to be there after refrigerating and reheat. It’ll still taste great! The texture will just be different. 

Nutrition

Serving: 1cup | Calories: 158kcal | Carbohydrates: 9g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 1173mg | Potassium: 186mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 384IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

More Tofu Recipes

• Crispy Salt & Pepper Tofu
• Tofu Bacon
• Sheet Pan Tofu & Veggies
• Ultimate Veggie BLT
• Grilled Tofu Tacos

The post Crispy Buffalo Tofu Recipe appeared first on Kitchen Treaty.

Fresh slices of cucumbers, topped with cool garlic-herb cream cheese and garnished with sprigs of dill (or whatever else you want to garnish ’em with!) They’re perfect for parties or even a quick snack at home when you’re feeling fancy. Or just famished.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Cucumber Cream Cheese Canapés
• Ingredients
• How to Make Cucumber Canapés
• Tip for Success
• More Appetizer Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I created these cute cucumber appetizers when I was developing the recipe for garlic and herb cream cheese. I wanted to use my cream cheese for cucumber sandwiches (recipe coming this spring!) but then I was thinking that it would be delicious and easy to pipe the cream cheese onto cucumber rounds, just like my cucumber sunflower seed pate appetizers. Voila! A new cucumber appetizer was born.

Why You’ll Love Cucumber Cream Cheese Canapés

I mean, what’s not to love?! They’re easy, super tasty, and a great way to work in a veggie appetizer.

They’re super easy to make in advance, too. I like to slice my cucumbers and whip up the cream cheese up to two days ahead of time then just arrange the cucumbers on the serving dish, pipe on the herb cream cheese, and done!

Ingredients

• Cucumber – I like to use English cucumbers because you can leave the thin, edible peel on for more color.
• Cream cheese – Make sure it’s been out of the fridge for a bit so that it’s easy to mix the cream cheese with the other ingredients.
• Mayo – This adds some creaminess and a bit of tangy flavor.
• Dill – I like to use fresh dill (found in the produce section of most grocery stores). The dill goes into the cream cheese and also makes a pretty garnish on top of your cucumber canapés.
• Garlic powder & onion powder – You can use fresh garlic and finely minced onion or scallions if you prefer. I like to use garlic powder and onion powder because they both add tons of flavor but requires less chopping.
• Salt & pepper

How to Make Cucumber Canapés

First, slice up your cucumbers and line them up on your serving plate or platter. Then, mix up your garlic and herb cream cheese.

Put the cream cheese into a bag affixed with a piping tip (I like a star tip).

Pipe the cream cheese mixture onto your cucumber slices.

Garnish with some extra dill. Done!

Tip for Success

• Make sure your cream cheese is softened a bit before starting. Pull it out of the fridge about an hour before you want to mix it up – this way it’s not super hard and impossible to mix.
• Dab the cucumber slices with a paper towel. If your cucumber slices are sweating a bit and the cream cheese starts to slide off, dab them with a paper towel to dry off the slices before adding the cream cheese mixture.

More Appetizer Recipes

• Marinated Cheese & Olive Skewers
• Cucumber Slices with Sunflower Seed Pate (vegan/dairy-free)
• Classic Hummus
• Olive Hummus

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Cucumber Cream Cheese Canapés Recipe

A super easy cucumber appetizer with cucumber slices and a delicious herb and garlic cream cheese piped on top. Elegant yet delicious!

Keyword cucumber appetizer, cucumber canapes, cucumber cream cheese appetizer, cucumber cream cheese canapes

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 48 canapés

Calories 21kcal

Author Kare

Ingredients

• 1 large English cucumber sliced 1/4-inch thick; about 48 slices
• 8 ounces cream cheese softened a bit at room temperature
• 2 tablespoons mayonnaise
• 1 tablespoon chopped fresh dill plus more for garnish
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder finely minced or grated
• 1/4 teaspoon kosher salt plus more to taste
• Pinch freshly ground black pepper plus more to taste

Instructions

• Slice the cucumber and line the slices on a platter.
• Add the cream cheese, dill, garlic powder, onion powder, 1/4 teaspoon salt, and pinch ground pepper. If your cream cheese is soft enough, you should be able to mix it together with a fork; if not or if it's not working well with a fork, I suggest using the beater attachments on your hand mixer to blend it all together.
• Transfer the cream cheese to a plastic storage bag or piping bag affixed with your tip of choice (I like to use a star tip). Pipe the cream cheese onto the cucumber slices. Garnish with fresh dill sprigs and serve.

Notes

Vegan option: Use a dairy-free/vegan cream cheese.

Nutrition

Serving: 1slice | Calories: 21kcal | Carbohydrates: 0.4g | Protein: 0.3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 31mg | Potassium: 15mg | Fiber: 0.05g | Sugar: 0.3g | Vitamin A: 69IU | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 0.02mg

The post Cucumber Cream Cheese Canapés Recipe appeared first on Kitchen Treaty.