3-3 1/2 oz chevre, room temperature
3 oz cream cheese, room temperature
2 Tbsp heavy cream
Tiny slivers of sun-dried tomatoes as garnish
2 English cucumbers
Place the chevre, cream cheese and cream in a large mixing bowl and
blend until well combined and very smooth. Add a bit more heavy
cream if necessary, and then chill.
Wash and cut each cucumber into slices about 1/4-inch thick. Using a
heart-shaped cookie or biscuit cutter slightly smaller in diameter
than the cucumber slices, cut them into hearts. The cucumbers should
be placed on a towel-lined baking sheet, covered with plastic wrap,
and refrigerated for up to 3 hours.
Let the chevre topping soften before placing it in a pastry bag
fitted with a decorative tip. Pipe a little topping onto each
cucumber heart. Garnish with a sliver of sun-dried tomato if
desired, and serve.
You can also pipe smoked salmon mousse or herbed cream cheese onto
the cucumber hearts.
3 oz cream cheese, room temperature
2 Tbsp heavy cream
Tiny slivers of sun-dried tomatoes as garnish
2 English cucumbers
Place the chevre, cream cheese and cream in a large mixing bowl and
blend until well combined and very smooth. Add a bit more heavy
cream if necessary, and then chill.
Wash and cut each cucumber into slices about 1/4-inch thick. Using a
heart-shaped cookie or biscuit cutter slightly smaller in diameter
than the cucumber slices, cut them into hearts. The cucumbers should
be placed on a towel-lined baking sheet, covered with plastic wrap,
and refrigerated for up to 3 hours.
Let the chevre topping soften before placing it in a pastry bag
fitted with a decorative tip. Pipe a little topping onto each
cucumber heart. Garnish with a sliver of sun-dried tomato if
desired, and serve.
You can also pipe smoked salmon mousse or herbed cream cheese onto
the cucumber hearts.