1 large English cucumber, sliced into 1/2 inch rounds
4 ounces cream cheese, softened
1 tablespoon fresh dill, finely chopped
1/2 teaspoon garlic powder
12 small pieces of smoked salmon or cooked turkey bacon
2 tablespoons balsamic glaze
1 pinch sea salt and cracked black pepper
Instructions
Start by washing all your fresh produce thoroughly. Slice the English cucumber into rounds about half an inch thick. If you want a more decorative look, you can use a vegetable peeler to remove strips of the skin before slicing to create a striped pattern on the edges. Lay the cucumber rounds out on a paper towel to blot away any excess moisture, which helps the topping stay in place.
In a small mixing bowl, combine the softened cream cheese with the finely chopped fresh dill, garlic powder, salt, and pepper. Use a fork or a small whisk to blend everything together until the mixture is smooth and aerated. For a more professional look, you can transfer this mixture into a piping bag fitted with a star tip, or simply use a small spoon for a rustic finish.
Pipe or spoon a small dollop of the herbed cream cheese onto each cucumber round. Top the cream cheese with a small piece of smoked salmon or a crispy piece of turkey bacon. Add a tiny sprig of extra dill on top for a beautiful, festive garnish that hints at the flavors inside.
Take a small toothpick and thread on one half of a cherry tomato, followed by a folded piece of basil leaf, and finally a mozzarella pearl. The tomato should be at the top to act as a colorful “cap.” Repeat this process until you have 12 skewers completed. The contrast of the white cheese, green leaf, and red tomato looks just like Christmas ornaments.
Arrange all the appetizers on a large serving platter, alternating between the cucumber bites and the Caprese skewers. Just before serving, drizzle the balsamic glaze lightly over the Caprese skewers. Sprinkle a tiny bit of extra cracked pepper over the entire tray to enhance the flavors and add a final touch of sophistication.
