Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Striped Cucumber Cups




Source of Recipe


Cooking Village


List of Ingredients




For the Cucumber Cups

6 medium cucumbers

For the Chutney Filling

2 packages (8 ounces each) cream cheese

1/2 cup chopped cooked ham

1/3 cup plus 3 tablespoons chopped chives, divided

1/4 cup mango chutney

For the Sun-Dried Tomato Filling

2 packages (8 ounces each) cream cheese

1/2 cup coarsely chopped, drained oil-packed sun-dried tomatoes

1/4 cup coarsely chopped, pitted kalamata olives or other oil-cured black olives

1/4 cup coarsely chopped fresh basil or 2 teaspoons dried basil


Recipe



Making the Cucumber Cups
1. Using a vegetable peeler, peel several 1-inch strips lengthwise on 3 cucumbers to create wide stripes.


2. Using a citrus zester, score the peels of the remaining cucumbers, creating finer stripes.


3. Cut cucumbers crosswise into 1 1/2-inch-thick rounds. Using a small teaspoon or melon baller, scoop out the seeds, forming a well in each slice.


Making the Chutney Filling
1. In a blender or a food processor, combine cream cheese, ham, 1/3 cup chopped chives and chutney. Process until mixture is completely blended and smooth, about 7 seconds.


2. Spoon the chutney filling into a pastry bag fitted with a large star tip. Pipe filling into the wells of half the cucumber slices.


3. Sprinkle the filling with remaining chopped chives.


Making the Sun-Dried Tomato Filling
1. In a blender or food processor, combine cream cheese, sun-dried tomatoes, olives and basil. Process until the mixture is completely blended, about 7 seconds.


2. Spoon the sun-dried tomato filling into a pastry bag fitted with a large star tip. Pipe the filling into the wells of the remaining cucumber slices.