BACON & BLUE CHEESE CUCUMBER CUPS
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30 pieces
3 ENGLISH CUCUMBERS, cut into 1” sections (10 pieces/cucumber)
8 OZ CREAM CHEESE, whipped
8 SLICES OF BACON, cooked until crisp and finely chopped
½ C BLUE CHEESE, crumbled
2 T CHIVES, finely chopped
KOSHER SALT & FRESH CRACKED PEPPER, to taste
Remove the rind of the cucumber with a fluted cookie cutter. Using a ¼ teaspoon, scoop a small amount of the cucumber flesh out of the middle of the cucumber forming a cup. Place the cup, upside down, on a piece of paper toweling to drain.
In a small bowl combine the cream cheese, bacon, blue cheese and chives. Season to taste with salt and pepper. (Can be made two days in advance.)
Return the cucumber cups to their original position and fill each one with the cream cheese mixture.
3 ENGLISH CUCUMBERS, cut into 1” sections (10 pieces/cucumber)
8 OZ CREAM CHEESE, whipped
8 SLICES OF BACON, cooked until crisp and finely chopped
½ C BLUE CHEESE, crumbled
2 T CHIVES, finely chopped
KOSHER SALT & FRESH CRACKED PEPPER, to taste
Remove the rind of the cucumber with a fluted cookie cutter. Using a ¼ teaspoon, scoop a small amount of the cucumber flesh out of the middle of the cucumber forming a cup. Place the cup, upside down, on a piece of paper toweling to drain.
In a small bowl combine the cream cheese, bacon, blue cheese and chives. Season to taste with salt and pepper. (Can be made two days in advance.)
Return the cucumber cups to their original position and fill each one with the cream cheese mixture.
