Cucumber Cheese Flowers
- 1 teaspoon reduced-sodium Worcestershire or soy sauce
- 3 medium-size cucumbers
- 1 package farmers cheese (7½ ounces)
- 2 tablespoons reduced-fat sour cream
- 2 tablespoons plain dry bread crumbs
- 1/2 clove garlic, minced
- 1 teaspoon dried marjoram, crumbled
- 1/8 tsp hot red pepper sauce
- 3 tablespoons each finely chopped radishes, parsley, and celery
- Optional garnishes:
- 1 cup finely chopped sweet red pepper
- 1/4 cup minced parsley
Score the cucumbers lengthwise with a 1 hole or 5 hole zester, or the tines of a fork. Trim 1/2 inch off each end and cut the cucumber in half crosswise.
Using a melon baller or small spoon, scrape out the seeds in the center of each cucumber, leaving a hollow about ½ inch across. Pat the cucumbers dry with paper toweling and set aside.In a food processor or blender, whirl the farmers cheese, sour cream, bread crumbs, garlic, marjoram, Worcestershire sauce, and red pepper sauce for 1 minute or until smooth. Transfer the mixture to a medium-size bowl and stir in the radishes, parsley, and celery.
Using a small spatula or spoon, pack the cheese mixture into 6 cucumber halves. Wrap well in plastic food wrap and refrigerate for at least 4 hours or up to 12 hours. To serve, slice crosswise ½ inch thick and arrange on a platter. Sprinkle with the chopped red pepper or parsley if you wish. Makes 36 appetizers.