Monday, 12 April 2010
Stuffed Cucumber Appetizer
Over Easter weekend one of the appetizers I made was cream cheese stuffed cucumbers. They certainly looked good..but my cucumber was bitter. I had used an English greenhouse grown cuke. I liked the filling and think this would make a yummy tidbit with a mild cucumber.It was a fast recipe to make and I will be making it again this summer when cukes are in season....
1 large cucumber
One 3 ounce package of cream cheese, softened
1 tablespoon of blue cheese, crumbled
1 teaspoon of grated onion
1 small clove garlic minced
2 teaspoons of minced parsley
1 teaspoon of dried dill weed
red pepper and green onion for decoration
Score cucumber with tines of a fork. Cut 1 inch slice from one end of cucumber. Using a teaspoon, scoop seeds from inside of cucumber. Stand cucumber on cut end on paper towel to drain about 10 minutes. Combine cream cheese, blue cheese, onion,garlic, parsley and dill weed in a small bowl. Spoon mixture into hollowed-out cucumber. Wrap in plastic wrap. Refrigerate 3-4 hours. Slice crosswise into 1/4 inch slices. Decorate with red pepper and green onion or chives.
Makes 20-25 slices