Yield: about 18 pieces


For the filling:
1 (5.2 oz) package garlic herb Boursin cheese
2-3 tbsp. heavy cream

To serve:
1 cucumber, peeled (partially or totally, as desired)

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  • step 1: HideShow Images

    To make the filling, place the boursin in a small bowl.  Add in 2 tablespoons of the heavy cream and stir with a fork until lightened and smooth.  If needed, stir in an additional tablespoon of cream until the mixture is a good consistency for piping.  Transfer the mixture to a pastry bag fitted with a decorative tip; set aside.

  • step 2: HideShow Images

    Slice the cucumber into ½-inch thick slices.  Gently scoop out most of the seeds from the center of each slice, leaving a small portion to keep the filling from falling out.  Arrange the slices on a serving platter.  Pipe a dollop of the filling onto each cucumber slice.  Serve chilled.  (Note: These can be assembled and refrigerated up to 6 hours in advance of serving.)