STUFFED
CUCUMBER
WITH GOAT
CHEESE AND
BORAGE
INGREDIENTS
• 1 cucumber
• 6 ounces goat cheese, room temperature
• 1 TBS fresh chopped dill
• Pinch of salt
• Pinch of pepper
• 2 TBS cream or milk
• 1 TBS of fresh lemon juice
• mini bamboo skewers
INSTRUCTIONS
In a medium bowl, mix cheese, dill, salt, pepper,
lemon juice, and half of the milk until it forms a
smooth but thick enough consistency to hold its
shape. Add more milk if needed to soften the
texture.
Cut cucumber into thick slices, about ¾ inch. Use
small spoon or melon baller to scoop out a “well”
in the center for the cheese.
If using a pastry bag, add cheese into a pastry bag
fit with a star shaped tip. Slowly pipe a mound
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.
Garnish with sprigs of fresh dill and borage
blossom.
Neatly arrange on a beautiful platter. Chill until
ready to serve.
Note: Other herbs such as chives, and parsley
work well too. Use your imagination for the cheese
mixture.
38 LAKE OCONEE LIVING | SUMMER 2021