Active time: 40 min Start to finish: 40 min

　　

Ingredients

Makes 32 hors d'oeuvres

　　4 oz cream cheese, softened

　　2 tablespoons thinly sliced fresh mint

　　2 teaspoons finely chopped fresh chives

　　1/2 teaspoon finely grated fresh lemon zest

　　1/4 teaspoon fresh lemon juice

　　1/8 teaspoon table salt

　　Pinch of cayenne, or to taste

　　1/2 medium seedless cucumber (usually plastic-wrapped)

　　3 medium radishes

　　Coarse sea salt for sprinkling

　　Special equipment: a Japanese Benriner* or other adjustable-blade slicer

　　Garnish: tiny fresh mint leaves and finely grated fresh lemon zest

　　

Step 1

Stir together cream cheese, herbs, zest, lemon juice, table salt, and cayenne.

　　

Step 2

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.

　　

Step 3

*Available at Asian markets and cookware shops.