Cucumber Cups with Cream Cheese and Fresh Dill
These cucumber cups make excellent appetizer/starter especially during hot summer evenings.
1 telegraph cucumber
80 gram cream cheese
2 teaspoon fresh dill, chopped
4 cherry tomatoes, halved
¼ teaspoon ground black pepper
• Cut the cucumber into 8 pieces, carve out the softer part and turn them upside down a cookie rack. Set aside.
• Whip the cream cheese until smooth and mix it with ground black pepper and dill.
• Fill each cucumber with the cheese mix and top them up with a piece of cherry tomato.
• Serve and enjoy.