Garlic Herb Cucumber Bites
This is the time of year when many springtime events take place. It might be a bridal shower or baby shower, or even a Mother’s Day gathering taking place at mid-day when brunch would be served. Light refreshments are welcome at these events especially if you’re “waist-watching”.
I made these little cucumber appetizers recently and they were so well received that it’s only fair that I share them with you. I think they would be great on a buffet table to nibble on while waiting for the rest of the refreshments. They are light -in content and in calories- so they are not too filling for what’s to follow.
I made these without a recipe, because they are so simple, but I made an attempt to write something here for you to follow if you care to make them, too. I used Boursin cheese because I love it, and because it’s already perfectly seasoned. Why put yourself through the task of starting with cream cheese and trying to achieve the perfect blend of herbs and seasonings, when this one is already done for you. I thinned it a little with some heavy cream to get a thinner consistency that would be well suited to piping onto the cucumbers if you wanted to make them extra fancy, but all I did was put a small spoonful onto the cucumbers.
These are ridiculously easy, pretty cute and impressive too. Nice for a party!
GARLIC HERB CUCUMBER BITES
A two-step appetizer. Nothing could be easier.
Yield: About 18 pieces
Ingredients:
- 1 (5.2 oz.) package garlic herb Boursin cheese
- 2-3 tablespoons heavy cream
- 1 long English cucumber, peeled partially or totally, as desired
Directions:
1. Make the filling: Place Boursin in a small bowl. Add in 2 tablespoons of heavy cream and stir with a fork until lightened and smooth. If needed, sir in an additional tablespoon of cream until the mixture is a good consistency for piping. Transfer the mixture to a pastry bag fitted with a decorative tip; set aside.
2. Slice the cucumber into 1/2-inch thick slices. Gently scoop out most of the seeds from the center of each slice, leaving a small portion to keep the filling from falling out. I found a 1/4-teaspoon measuring spoon did the job very well, using it as you would a melon baller. Arrange the slices on a serving platter. Pipe or spoon a dollop of the filling onto each cucumber slice. Serve chilled.
Note: These can be assembled and refrigerated up to 6 hours in advance of serving.
