FOOD + ENTERTAINING
CUCUMBER CUPS
Makes 15–20 pieces
2 English cucumbers
(one will be sliced for the cups and
one will be diced for the filling)
1 block feta cheese
1 bunch mint
Zest of one lemon
Lemon juice
Cut first cucumber into rounds of
about ¾ to 1-inch thickness (use a
fluted cookie cutter just smaller than
the diameter of the cucumber after
you cut into rounds to make the edges
pretty). Take a small melon baller and
scoop out some of the seeds, leaving
a shallow indentation without going
all the way through. Dice the second
cucumber and mix with crumbled
feta, lemon zest, chopped mint and a
squeeze of lemon juice. Add salt and
white pepper to taste.
OTHER GREAT IDEAS FOR USING THE CUCUMBER CUPS:
• Flavored goat cheese with herbs or lemon zest: whip goat cheese with heavy cream and
use a pastry bag to pipe into cups.
• Olives, feta and sundried tomatoes with fresh oregano: chop ingredients and combine.
• Smoked salmon and dill: chop ingredients and mix together.
JULY AUGUST 2015
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