Best 10 Cucumber Rounds Recipes

HERBED CREAM CHEESE CUCUMBER ROUNDS

Steps:

• Stir together cream cheese, herbs, zest, lemon juice, table salt, and cayenne.
• Slice 32 (1/8-inch-thick) rounds from cucumber with slicer. Trim bottoms from radishes, then slice into 32 (1/16-inch-thick) rounds with slicer. Top each cucumber slice with a radish slice and 1/2 teaspoon herbed cream cheese. Sprinkle with coarse sea salt and serve immediately.
• *Available at Asian markets and cookware shops.

CRUNCHY CUCUMBER ROUNDS

Steps:

• In a small bowl, combine the apple, pineapple, pecans, sour cream and salt. cover and refrigerate until chilled. , To score cucumbers, cut lengthwise strips through peel. Cut each cucumber into 16 slices. Blot with paper towels to remove moisture. Spoon 1 teaspoon apple mixture on each slice.

SHRIMP & FETA CUCUMBER ROUNDS

Steps:

• In a large bowl, beat the first six ingredients until blended. Stir in shrimp and red pepper. Place about 2 teaspoons shrimp mixture on each cucumber slice. Refrigerate until serving. If desired, top with dill before serving.

TZATZIKI SHRIMP CUCUMBER ROUNDS

Steps:

• In a small bowl, combine the yogurt, chopped cucumber, garlic salt and dill; set aside., Cut each bacon strip in half widthwise and then lengthwise. Wrap a piece of bacon around each shrimp. Secure with toothpicks., In a large nonstick skillet, heat oil over medium heat; cook shrimp in batches for 3-4 minutes on each side or until bacon is crisp., Spoon a rounded 1/2 teaspoon yogurt sauce onto each cucumber slice; top with shrimp.

SMOKED WHITEFISH ON CUCUMBER ROUNDS

Steps:

• Cut 36 (1/3-inch-thick) slices from cucumbers, reserving remaining cucumber. Scoop out and discard some cucumber from center of each round with a melon-ball cutter or a small spoon to create an indentation (leaving bottom intact).
• Cut enough of remaining cucumber into 1/4-inch dice to measure 1/2 cup.
• Toss diced cucumber with apple, sour cream, shallot, zest, lemon juice, pepper, chopped dill, and salt to taste. Fold in whitefish.
• Mound 1 to 1 1/2 teaspoons fish mixture onto each cucumber round. Top with dill sprigs.

CUCUMBER ROUNDS WITH BLUE CHEESE SPREAD

Steps:

• The day before serving, combine blue cheese, cream cheese and butter. Mix until well blended.
• Add Worcestershire sauce. Mix well. Cover and refrigerate.
• On serving day: slice cucumbers 1/4 inch thick, making about 100 rounds.
• Pat cucumber rounds dry with a paper towel.
• Spread about 1 teaspoon cheese mixture on each round.
• Sprinkle peanuts on top.

CRAB SALAD ON CUCUMBER ROUNDS

Steps:

• Rinse lemon grass. Cut off and discard tough tops and root ends; peel off and discard tough outer green layers of stalks down to tender white parts. Finely chop enough to make 1/4 cup.
• Rinse kaffir lime leaves. Stack three or four leaves at a time and cut crosswise into very fine shreds.
• In a bowl, mix lemon grass, kaffir lime leaves, crab, shallots, carrot, cilantro, mint, and green onion.
• In a small bowl, mix lime juice, chili paste, fish sauce (but not salt, if using), and sugar.
• Just before serving, stir lime-juice mixture into crab mixture. If not using fish sauce, add salt to taste.
• Rinse cucumber and cut crosswise into about 24 rounds about 1/4 inch thick. Top each slice with a scant tablespoon crab mixture.

SHRIMP & CUCUMBER ROUNDS

Steps:

• In a small bowl, combine the first six ingredients. Spoon onto cucumber slices. Serve immediately.

CUCUMBER ROUNDS

Steps:

• Peel cucumbers and cut lengthwise into quarters; remove seeds; finely chop.
• Remove liquid by drying and pressing onto paper towel.
• Combine cream cheese, cucumbers, green onions, salt and pepper; mix well.
• Cut rounds with cookie cutter from slices of bread, you can get two or three per slice.
• Spread with cucumber mix.
• Top with paprika or chili power.

CUCUMBER DILL ROUNDS

Steps:

• 1. Combine water, vinegar, and salt in a small bowl, stirring until salt dissolves. Add cucumber slices and ice cubes. Set aside.
• 2. Cut each of 8 bread slices into 3 rounds using a 2-inch cookie cutter. Reserve remaining bread for another use. Spread butter evenly over bread rounds; cover with a damp cloth, and set aside.
• 3. Remove cucumber slices from water; drain well on paper towels.
• 4. Combine cream cheese and mayonnaise in a small bowl, beating with an electric mixer at low speed until smooth and creamy. Add grated cucumber, onion, and chopped fresh dill; mix well.
• 5. Spread 1 teaspoon cream cheese mixture evenly over buttered side of each bread round. Top each round with slice of reserved cucumber and a sprig of fresh dill. Cover sandwiches with a damp cloth and refrigerate until ready to serve.