I was in a jam late Sunday afternoon and needed appetizers in a hurry. These just popped into my dome. And then into my mouth! This recipe is not exact in measurements, but the next time I make it I'll edit. —Sadassa_Ulna
- Makes 32 or so
loaf cocktail pumpernickel (or regular size and cut into smaller shapes)
small white onion
couple sprigs tarragon
salt to taste
In This Recipe
- Peel and grate the onion over a small bowl; press grated onion through a sieve to capture the juice.
- In a medium bowl mash cream cheese with about 2 tablespoons onion juice. Add salt and chopped tarragon to taste.
- Toast the pumpernickel shapes until toasted but still a little chewy.
- Spread cream cheese mixture on toasts. Top with thin slices of peeled cucumber.
- Arrange on a plate and sprinkle with a little more tarragon.
Recipe by: Sadassa_Ulna
Growing up I was the world's pickiest eater, that is, until my children were born. Karma. Neither of my parents were much into cooking; it was the height of eating fat-free or anything with oat bran added. I taught myself some basics, mostly baking, following the guidelines of a well-worn copy of Joy of Cooking. I was a ballet dancer and a teacher suggested I lose weight. As I began reading about diet and nutrition I became interested in natural foods, which led to a job at a macrobiotic natural foods market in Center City Philadelphia; this was way before Whole Foods came to the area. I learned a lot about food in general. I ate strictly vegan for a while, although I don't now, but I still like it when a recipe can taste great without butter or bacon! In short, my approach to cooking is idiosyncratic, and I don't know very much about cooking meat or proper technique. I love to bake and I am still working on expanding my palate and my repertoire. The hardest part is getting the whole family to try new things! So aside from my food status, I am an architect who likes to garden and play music. I'm married with two kids, and I hope to get a dog someday.