Cucumber and Radish Hors d ’Oeuvres
Serving size 6 pieces
Net Carbohydrates 5g.
Note: The first time I entertained guests after my diagnosis, I went into a panic about what to make as an Hors d’ oeuvre. I came up with this very simple little bite that is so good that I never hesitate to serve it. It is a flash to prepare.
1 7-8 inch long cucumber, peeled and sliced into ½ inch thick pieces
1 8 ounce pkg. cream cheese
1-2 Tbsp. minced shallot (or onion or scallion)
1 stalk of celery minced
5-6 radishes minced + 1-2 sliced thinly
1- Tbsp. fresh parsley, minced
Salt and pepper to taste.
How I prepare this Recipe:
Soften the cream cheese to room temperature
Mince the onion, celery radish, and parsley together and add to the softened cream cheese.
Spoon ½ tsp. of the mixture on each cucumber slice and top with ½ of a radish slice. Refrigerate until set.
Use remaining mixture on a sheet of lavash or on lavash chips or save for use on your morning toast.
There are as many variations on the filling as you have an imagination to create. Curry comes to mind as does spinach.