Whenever we have people over I automatically start planning the menu. I generally start with the easy part, the desserts. Then I move on to the appetizers which more often then not include a selection of dips or hot appetizers. This time I was having friends over for an afternoon happy hour and since it’s been so hot I wanted a light and cool appetizer. I didn’t have many of those on hand so I was left searching for something.
I found a simple recipe for cucumber cups that sounded great. I had plenty of cucumbers from the farmer’s market. The filling is a simple cream cheese, mozzarella, garlic, and chives. The original recipe had bacon but I was looking for a purely vegetarian recipe.
These cups looked fancy and were so easy to put together. They crunch of the cucumber cups paired with the cheeses and herbs were wonderful. It is a great summer time appetizer and one to use when you don’t have much time to prepare. I’m planning on making it again for Labor Day which just happens to be the theme of this weeks #SundaySupper. I think this would be the perfect appetizer for an end of the season Labor Day BBQ!
Cucumber Cups (adapted from Will Cook for Smiles)
2 large cucumbers
8 oz. of light cream cheese
1 c. mozzarella cheese
3 garlic cloves, minced
1 t. Italian seasonings
1 t. salt
1/2 t. black pepper
1 T. fresh chives, chopped
1. In a medium bowl combine the cream cheese, mozzarella cheese, garlic cloves, Italian seasonings, salt, and pepper. Mix well then put in the refrigerator.
2. Wash the cucumbers then peel them in a zebra pattern. Cut the cucumbers into 1 inch thick slices. Using a spoon scoop out the middle of the cucumbers, leaving a thin slice of cucumber at the bottom and forming a cup.
3. Scoop the cheese mixture into the cups and sprinkle with the fresh chives. Serve chilled.