Friday, September 26, 2014

Herb Cream Cheese and Cucumbers on Toast



Oops.  That was a lot of garlic.

So, you see, the CSA box was full of cucumbers, so I wanted to make something simple, something Deborah-Madison inspired, and something tasty.  Enter the Greens cookbook once again.


This recipe is exactly what it says. Herbs.  Cream Cheese.  Cucumbers.  Toast.  It is nothing difficult, nothing splashy, but it certainly is tasty and makes a fine light side, appetizer, or if you do as I did, a light lunch.

But here's the rub:  I halved the recipe (given that lunch that day was just the husband and I) but I forgot to halve the garlic. As in, everything else was perfect, but that was a lot of garlic.


Thus, the husband and I had to eat defensively. Neither of us could eat less garlic than the other, or someone would pay.  You, however, will not need to worry--that is, if you follow the recipe (which I didn't).

Nonetheless, the spread was so good, the cucumbers were so light and tasty, and the bread (ah, Acme bread, how you delight) so toasty, that we ate the whole bowlful of garlic-y goodness.

And tomorrow, we head to Greens, the actual restaurant, to celebrate my birthday (because September is the month that just keeps on giving).  Hopefully, no one will have to eat defensively.



One Year Ago: Raw Artichoke and Herb Salad



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Herb Cream Cheese and Cucumbers on Toast
Adapted from  The Greens Cookbook

Yield:

Serves 2-4

Ingredients:  
6 ounces cream cheese, softened
2 ounces ricotta cheese
4-6 Tbsp yogurt, milk, or cream
1 small clove garlic*
4-6 Tbsp herbs (I used parsley, chives, and basil), finely chopped
salt and pepper
8 slices whole grain bread
1 Tbsp chives, sliced into narrow rounds
1 cucumber, very thinly sliced


Instructions:
1. Stir in the ricotta cheese and yogurt (or milk/cream) into the softened cream cheese, a little at a time until the cream cheese is easily spreadable but not runny.

2.  Pound the garlic in a mortar until it breaks into a paste (or mince finely).  Fold the the garlic and herbs into the cream cheese.  Season with salt and pepper. 

3.  Toast or grill the bread on both sides.  Thickly spread on the cream cheese. Sprinkle with chives and lay the cucumbers on top, overlapping one another.  Finish with salt and pepper and more chives.



*(seriously, make it a small clove)

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