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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A lovely, refreshing Summer hors d' oeuvres! This is from the November 2004 issue of Vegetarian Times. I am posting it as published, but it should be noted that I always either skip the mint or only use a tiny bit, so I'm not entirely sure how the recipe tastes prepared as intended. Ingredients:
1 seedless cucumber, about 1 foot long |
7 ounces feta cheese |
1 tablespoon sour cream |
2 tablespoons orange juice |
1 tablespoon mint, finely chopped |
1 tablespoon chives, finely snipped |
1 1/2 teaspoons orange zest |
salt |
chives, chopped, for garnish |
2 oranges, thinly sliced and pitted for garnish |
Directions:
1. Trim ends of cucumber, and cut in half crosswise, then lengthwise. Scoop out seeds. Blot cut sides with paper towel.
2. Crumble feta into bowl. Add sour cream, orange juice, mint, chives, orange zest, and salt; mash with fork. Add a little water if needed-mixture should be more creamy than crumbly.
3. Mound filling into cucumber halves. Cut stuffed cucumber into 1-inch pieces.
4. Place on orange slices, and garnish with additional chives. Divide among 8 salad plates, or arrange on party platter.
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