I know there are some readers who have been waiting for this recipe for almost two years. Sorry it took so long! I first posted about the idea of these long ago as something I had served at a party. Unfortunately though they looked quite nice at the time, I wasn’t 100% satisfied with the recipe. The filling didn’t have quite the right consistency or flavoring and I wanted to go back to the drawing board. I guess the one bad thing about constantly having so many different ideas is that you just can’t get to them all. This idea got pushed back again and again until finally, Amanda’s baby shower presented the perfect opportunity to give them another try. I went back to basics and as it turns out, these could not be simpler. Rather than mixing a bunch of different seasonings and cheeses for the filling, I just used boursin (drool) and mixed in a bit of cream until it was a good consistency for piping. Ridiculously easy, cute and impressive, they make for pretty good party food. Plus I’ll eat pretty much anything involving boursin, so…
- Yield about 18 pieces
For the filling:
1 (5.2 oz) package garlic herb Boursin cheese
2-3 tbsp. heavy cream
1 cucumber, peeled (partially or totally, as desired)
To make the filling, place the boursin in a small bowl. Add in 2 tablespoons of the heavy cream and stir with a fork until lightened and smooth. If needed, stir 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.
Slice the cucumber into ½-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. Arrange the slices on a serving platter. Pipe 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.)