Cucumbers with Dill-Garlic Goat Cheese and Radish Rounds

I brainstormed this recipe when a client made a special request for a low-carbohydrate appetizer for her dinner party. “Presentation is very important,” she added.

Appetizers should always look as good as they taste. Not only are they meant to quell hunger pains before dinner, appetizers are also designed to get diners jazzed about the forthcoming dinner. They are the ever-important first impression. Guests should be wowed.

This is such an easy appetizer to prepare, yet it’s incredibly refreshing and beautiful to look at. When I ended up serving this appetizer at the party I mentioned above, the hostess insisted I serve them on her dark wooden platter, which I feel didn’t do justice to the color scheme. I find them irresistible served unadorned on white china.

CUCUMBERS WITH DILL-GARLIC GOAT CHEESE AND RADISH ROUNDS

10 medium-size garlic cloves, halved
olive oil (approximately ½ cup)
4 ounces chèvre
2 ounces cream cheese
2 tablespoons coarsely chopped fresh dill, plus more for garnish
1 English cucumber, cut into 1/8-inch thick rounds
5 radishes

Put garlic into the smallest saucepan you can find. Pour in enough olive oil to cover the cloves, then heat over a low flame. When the oil starts to bubble gently, turn the heat down as low as possible, cover and cook until the garlic turns a very pale golden color, about 7 minutes.

Strain the garlic, reserving one teaspoon for this recipe. (Remaining garlic oil may be cooled, stored in the refrigerator and saved for another use.) Drop the garlic cloves into a food processor, then process for about 30 seconds.

Scrape down the bowl, then add chèvre, cream cheese and dill. Process for one minute, then thoroughly scrape down the bowl (sides and bottom). Turn the motor on once again, drizzling in one teaspoon garlic oil as the blade turns. Turn off the motor and taste for salt and pepper. Goat cheeses vary in their amounts of salt, so add as much salt and pepper as you see fit. Process briefly to incorporate. Scoop cheese mixture into a piping bag fitted with a medium star tip.

The radishes should be cut very thinly, but should be thick enough so they don’t flop over when held vertically. The easiest way to do this is with a mandolin, although you could certainly slice them by hand with a very sharp paring knife.

Blot the tops of the cucumber rounds with a towel (so the cheese mixture won’t slide off). Do the same with the radish slices if they are particularly juicy.

Pipe a small amount of cheese mixture into the center of each cucumber slice. Anchor one radish round in the goat cheese, followed by a small sprig of dill.

Yield: approximately 36 pieces

Copyright 2007 Laurie Gauguin