Stuffed Cucumber Bites with Fresh Herbs and Cream Cheese
Hollowed cucumber rounds filled with a creamy herb-infused cheese mixture, featuring chives, mint, and fresh dill. A light and elegant appetizer that combines summer freshness with gourmet flavor, ready in minutes with no cooking required.
🛒 Ingredients
4 servings
- 2 medium firm cucumbers (about 14 oz each)
- 7 oz cream cheese (such as Philadelphia)
- 3.5 oz fresh goat cheese, crumbled
- 3 tbsp fresh chives, finely chopped
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh mint, finely chopped
- 1 clove garlic, finely grated
- 1 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- Fine salt and freshly ground black pepper
- Smoked paprika for garnish
- A few whole fresh herb leaves for garnish
Watch the original video
Watch on TikTokDirections
- 1
Wash the cucumbers thoroughly under cold water. Dry with paper towels. Trim the ends and slice each cucumber into even rounds, 1.2 to 1.5 inches thick.
- 2
Using a melon baller or a teaspoon, delicately hollow out the center of each round without piercing the bottom, creating a small cup. Leave a wall about 0.2 inches thick. Place the rounds on paper towels, cut-side down, for 10 minutes to drain excess water.
- 3
In a mixing bowl, combine the cream cheese and crumbled goat cheese until smooth and creamy. Add the grated garlic, lemon juice, and olive oil. Mix well.
- 4
Fold the chopped chives, dill, and mint into the cheese mixture. Season generously with salt and pepper. Taste and adjust seasoning. Refrigerate for 10 minutes to allow the flavors to develop.
- 5
Transfer the filling into a piping bag fitted with a star tip (or a freezer bag with a corner snipped off). Generously fill each cucumber round, piping a decorative rosette above the rim.
- 6
Lightly dust with smoked paprika for color and garnish with a small fresh herb leaf. Arrange on a serving platter and refrigerate until ready to serve.
💡 Chef's Tip
The secret to a perfectly firm filling that is easy to pipe: take the cream cheese out of the refrigerator 10 minutes before working with it to soften, then chill the finished mixture for at least 15 minutes before piping. This ensures a smooth texture and impeccable hold.
