Hoffman Media


Cucumber and Cantaloupe Bites

Cucumber and Cantaloupe Bites

1 large English cucumber
1 (4-ounce) package goat cheese
1 (3-ounce) package cream cheese
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
½ teaspoon garlic salt
½ teaspoon freshly ground black pepper
1 cantaloupe, halved and seeded
Garnish: fresh mint

• Using a channel knife, score cucumber lengthwise from end to end. Trim ends; cut cucumber in half lengthwise. Using a teaspoon, remove and discard seeds. Place cucumber halves on paper towels, and drain, cut side down, for 10 minutes.
• In a medium bowl, combine goat cheese, cream cheese, chives, parsley, dill, garlic salt, and pepper. Using an electric mixer at medium speed, beat until smooth.
• Fill a pastry bag with cheese mixture. Evenly pipe mixture into both halves of the cucumber. Place halves back together and wrap tightly with plastic wrap. Chill for 2 hours.
• Using a melon baller, remove balls of cantaloupe; cut each ball into quarters. Remove cucumber from refrigerator. Slice into ½-inch rounds. Gently place cut cantaloupe on cucumber slices. Garnish with fresh mint, if desired.

Note: Reserve remaining melon for another use.

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