These dainty Goat Cheese and Fig Cucumber Cups look so wonderful, plus they are very easy to make. The cucumber rounds provide the perfect base for all manner of tasty fillings to serve your guests as either an appetizer or for an afternoon tea party. Great finger food!
Recipe by by Ellen Easton 2012 – All Rights Reserved. Check out more of Ellen Easton’s Tea Travels™ articles and recipes.
Goat Cheese and Fig Cucumber Cups Recipe:
Goat Cheese and Fig Cucumber Cups Recipe
1 large cucumber or 2 Persian cucumbers
4 ounces soft goat cheese
2 ounce fig spread or fig preserves
How To Make Cucumber Cups:
Wash the cucumbers. With the tines of a fork, score the skin (from the top to bottom of the cucumber) of the cucumber. Cut off the ends and discard. Cut the remaining cucumber into 2-inch pieces.
Using a melon ball scoop or a teaspoon (I prefer using a mellon ball scoop), hallow out the inside of the cucumber 3/4 of the way down to create a well. Be careful not to scoop out all the way through to the bottom. Leave enough cucumber on the bottom for the base.
Fill each cucumber cup with some goat cheese and top with a dollop of fig spread or preserves.
Refrigerate until ready to serve.
Makes 6 to 8 servings.
Ellen Easton is a lifestyle industry leader, tea and etiquette authority, author of Afternoon Tea~ Tips, Terms and Traditions, A Tea Party Planner and Tea Travels™ For The Holidays (RED WAGON PRESS), as well as a hospitality, design and retail consultant, whose clients have included The Waldorf=Astoria, and The Plaza Hotel.
Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.
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