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At a recent party, these cucumber bites were one of the most simple items featured on the menu, but were also one of the first to be completely gobbled up. Goat cheese is often quite crumbly, so we softened it by stirring in a bit of milk, and then we flavoured it with dill and garlic. There was a pleasant juxtaposition between the textures: all in one bite you get a bit of crunch and a bit of creamy. Also, the salty olive nicely complemented the refreshing cucumber and tangy cheese.
For a touch of elegance, we used a pastry bag fit with a star tip to pipe the cheese onto the cukes. If you don’t have a pastry bag, you could also smear the cheese on with a small spoon.
- 1 cucumber
- ¾ cup goat cheese
- 1 Tbsp dried dill
- ½ tsp garlic powder
- ½ tsp pepper
- ¼ cup milk
- 1 cup black kalamata olives, pitted
- mini bamboo skewers
- In a medium bowl, mix cheese, dill, garlic powder, pepper, and half of the milk until it forms a smooth but thick enough consistency to hold its shape. Add more milk if necessary to soften the texture.
- Cut cucumber into thick slices, about half a centimetre.
- If using a pastry bag, add cheese into a pastry bag fit with a star shaped tip. Slowly pipe a ring slightly smaller than the cucumber. For a more casual dish, simply spoon a half tablespoon of the cheese mixture into the middle of the cuke. Continue spreading cheese mixture on cucumbers.
- Spear the olives through with the bamboo skewers and stab into the middle of the cheese.
- Neatly arrange on a beautiful platter. Chill until ready to serve.
