An herbed
cream cheese without the prosciutto would also be delicious as would a chopped
roasted red pepper cream cheese and both could be enjoyed by the vegetarians. Another
alternative might be cream cheese and diced olive or cream cheese, lemon juice,
chopped lox and a little dill.
- 2 European or 6 mini cucumbers
- 1 (4-ounce) container cream cheese, softened
- 1 (4-ounce) container sour cream
- 1½ ounces prosciutto, diced
- 1 small shallot, minced
- ⅛ teaspoon salt
- ¼ teaspoon freshly ground black pepper
GARNISH
2
parsley sprigs
1. Using a peeler, create stripes on the outside
of the cuke by peeling off every other ¼" along length of
the cuke. Cut off ends of cuke and slice
into 1" chunks.
2. Using a melon baller for the English cukes
and a demitasse spoon for the mini cukes, scoop out the seeds and inner flesh from the top ⅔
of each cucumber chunk. Do not scoop all the way through. Set aside.
3. In a bowl, combine equal parts cream cheese
and sour cream. Mix in prosciutto, shallots, salt and pepper, combining thoroughly.
4. Transfer the mixture to a pastry bag with a
star tip. Pipe the filling generously into each cucumber chunk.
5. Garnish with one or two parsley leaves.
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