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Cucumber and Tomato Appetizer

A fantastically simple yet impressive appetizer for a party! This cucumber and tomato appetizer comes together in a flash, right before serving. It's quick and easy, and even a little bit fun. After all, you can make a small masterpiece from the usual lineup of holiday-table ingredients! It turns out delicious, beautiful, fresh — and nutritious and healthy, too! It's best to set this appetizer out near the meat dishes.

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Cucumber and tomato appetizer
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 % 4 g
Fats 67 % 14 g
Carbohydrates 14 % 3 g
129 kcal
GI: 100 / 0 / 0
  • Little appetizers of vegetables and cream cheese are very tasty, fresh, and even healthy! With all those upsides, they couldn't be easier to make! And very quick, too! In short, it's a super dish, ideal for parties or a festive feast — and if you make them for when guests arrive, they're sure to be impressed. Wash the cucumbers (it's better to use large ones), dry them with paper towels, peel them, and cut them into fairly thick rounds, 1.2–1.5 cm thick. With a small spoon, scoop out a little of the cucumber's center where the seeds are, making a small hollow in each round. Arrange the cucumber rounds on a large, flat, attractive dish. If there's too much cucumber juice, blot the hollow of each round a little with a paper napkin. In a medium bowl, combine the cream cheese — which is best taken out of the refrigerator ahead of time so it softens — with the mayonnaise. Mash the cheese and mix everything thoroughly until completely smooth. It's best to use a good, tasty mayonnaise, as the flavor of the finished appetizer depends directly on it. Wash, dry with a paper towel, and finely chop fresh dill. Add the chopped herbs to the cream cheese and mayonnaise mixture. Add a little fine salt and garlic powder to it as well. Mix everything well again. Important! Taste the mixture. If it seems that there isn't enough salt or garlic flavor and aroma, add more. If you don't have garlic powder, you can replace it with fresh garlic — in that case, press it through a garlic press. One clove is enough. Put the prepared filling into a piping bag fitted with a star tip. Pipe the filling onto each cucumber round (about half to 2/3 of a tablespoon). Wash, dry with a paper towel, and cut the cherry tomatoes in half (lengthwise, though crosswise works too). Set them into the cheese on each cucumber round. Almost done! Wash fresh parsley, dry it, and leave the sprigs whole or tear them into smaller sprigs — as you like. Sprinkle the appetizer with ground black pepper, ideally freshly ground. Garnish the appetizer with parsley sprigs and serve. If the feast is planned for a little later, it'll keep well in the refrigerator for a couple of hours. But it's still best to make it just before serving (you can prepare the filling ahead of time and slice and assemble it later). Enjoy!

Caloric content of the products possible in the composition of the dish

  • Fresh cucumbers - 15  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Dill greens - 38  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provençal mayonnaise - 624  kcal/100g
  • Provençal-style mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Salt - 0  kcal/100g
  • Cream cheese with 50% fat content - 349  kcal/100g
  • Cherry tomatoes - 15  kcal/100g
  • Garlic powder - 331  kcal/100g

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