Showing posts with label Cucumber slices. Show all posts
Showing posts with label Cucumber slices. Show all posts

Tuesday, January 19, 2010

Cucumber Slices Stuffed with Feta and Pine Nuts

I know I learned a lot during Egg Week and I hope you did too!

Very soon we'll be announcing our next winner in our Secret Ingredient contest. It's not too late to send us your ideas and you could win .... chocolate!

Send us your suggestions at and sign up to follow our blog. It's that easy. We'll be choosing the next winner very soon!

In the meantime, I thought I would share this recipe with you. As I've mentioned before, I'm fortunate to have a "Ghost Chef" for the White House Chef novels. Thank goodness! She's great, and very creative. Still, when this recipe originally appeared in STATE OF THE ONION, I have to admit I never thought I'd like it.

The Tinley Park Public Library and Caffe Milan, however, changed my mind when they served these as part of the holiday book discussion dinner in December. The caterer followed this recipe and loved the outcome so much that she's added these slices to her regular menu. I can see why. They were an enormous hit at dinner. I can't even tell you how many people said, "And I thought I didn't like feta cheese!"

When I made these, they didn't "stick" together too well, so I added an extra dollop of mayonnaise. Problem solved. These make a great veggie appetizer... they're light and full of flavor. And they're pretty, too!

Cucumber Slices Stuffed with Feta and Pine Nuts

½ cup feta cheese, crumbled

2 tbsp. mayonnaise

3 drops Worcestershire sauce (I used vegetarian Worcestershire)

¼ cup toasted pine nuts, chopped

1 clove garlic, crushed and finely chopped

½ tsp. dried dill weed.

Salt and cracked pepper to taste.

¼ cup fresh parsley, chopped

Three large chilled cucumbers, sliced thinly

Kosher salt

Combine cheese, mayo, Worcestershire sauce, pine nuts, garlic, dill, salt, and pepper. Spread filling between two slices of cucumber. Place on platter. Continue until filling and cucumber slices are gone. Garnish with chopped parsley and sprinkle with salt. Serve cold.

Maybe I'm just in a hurry for better weather, but don't these have a Spring-y look to them?