This recipe is featured in our May/June 2015 Food + Entertaining article, Happy Mother’s Day from Peachy! Plus Fantastic Entertaining Ideas from the May/June Issue.
Cucumber CupsCourse: Appetizers
2 English cucumbers (one will be sliced for the cups and one will be diced for the filling)
1 block feta cheese
1 bunch mint
Zest of one lemon
- Cut first cucumber into rounds of about ¾ to 1-inch thickness (use a fluted cookie cutter just smaller than the diameter of the cucumber after you cut into rounds to make the edges pretty). Take a small melon baller and scoop out some of the seeds, leaving a shallow indentation without going all the way through. Dice the second cucumber and mix with crumbled feta, lemon zest, chopped mint and a squeeze of lemon juice. Add salt and white pepper to taste.