Okay, so the last couple of times I posted about sugar, so this time I’m gonna post about spice! Well, sorta. Pesto isn’t really sugar, so we’ll put it in the spice category.
And I’m particularly proud of this spice, since I made up this recipe myself. 🙂 You’ll have to let me know what you think.
To start with, here’s a recipe:
Cucumber Cups with Basil Pesto Filling
8 oz. cream cheese, softened
3/4 c. sour cream or plain yoghurt (I used yoghurt)
3 Tbsp. basil pesto
Some snipped up chives (Just… add some. Pretend your a pro, and just chuck ’em in there.)
2-3 English cucumbers, peeled and cut into 1″ chunks
More chives, cut into 1″ lengths to garnish
Note: I made this up as I went, so these measurements are approximate. Also, next time, I might add a couple of tablespoons(ish) of mayonnaise… that could be good times. But I’m not sure; go with your gut on that one. 🙂 You could always mix it up first, and then see if you want to tweak it from there.
Put your cream cheese into a bowl, and using an electric mixer, beat it up till it’s nice and creamy. Then add your other ingredients and beat until the mixture is smooth and thick.
I call this… “Plate o’ Chives.” Check it out.
Next, you’ll want get your cucumbers ready. I have written that you should peel them, but I’ve only partially peeled them here, since I like the look of the peels on the side, and it adds some nutritional value to do that… and well. We need all of that we can get. SO–partially peeled they shall be!
Using a melon baller, scoop out the centers of the cucumber pieces to make these little cups. You can eat the little pieces as you scoop them out; you won’t be needing them again.
Spoon the pesto mixture into a piping bag fitted with a medium-large star tip (I’m using #16).
Fill the cucumber cups with the cream cheese pesto filling, piping little swirls to make it look purty. Garnish with chive pieces.
Use any leftover filling for more cucumbers, to spread on crackers, or to fill little grape or cherry tomatoes for appetizers.