Moving day is one week from today and I’m kind of freaking out! I have boxes everywhere and my office looks something like a bomb went off in it.
While I’m busy getting my freak on, one of my favorite bloggers, Georgia from The Comfort of Cooking, has stopped by with a quick and easy appetizer to ring in the glorious spring weather.
Hello, foodie friends and readers of The Three Little Piglets! I’m Georgia Johnson, the meal-maker and picture-taker behind The Comfort of Cooking, and I’m thrilled to have the opportunity to guest post here for Jen today. We share such similar passions for easy, budget friendly and enjoyable food, and for that reason I admire what she does here so much. While Jen may have a lot on her plate, she seems to handle it all with ease while balancing this beautiful blog!
Now, onto the good eatin’s…
Cucumber cups are one of my favorite two-bite party appetizers, since they’re so simple and adaptable – you can put just about any combination of good flavors in them and they’ll turn out tasty! And then, you’ll try one. You know, just to make sure they’re good enough for guests. And then, suddenly, there will be none left for your party. Oops?
The steps to your very own cucumber cups couldn’t be easier. Just peel two cucumbers and leave a few stripes going down the side for an eye-appealing effect. Then, chop them up into 1-inch thick slices, scoop out the insides, and fill to your heart’s content.
For these cucumber cups, I chose a Greek salad style filling with fresh ingredients like plump tomatoes, bell peppers, creamy feta and black olives, but cucumber cups offer a fabulously fun way to get creative in the kitchen! Try them instead with hummus, crab or potato salad, or a roasted red pepper or spinach dip.
All you need is about fifteen minutes, a handful of basic ingredients, a pretty platter for serving, and voila! These cucumber cuties are a healthy, mouthwatering Mediterranean treat that party guests will devour and demand the recipe for!
Many thanks again to Jen for having me over to her lovely blog. It’s been a delish opportunity!
1/2 small red onion, finely chopped
1/2 red bell pepper, finely chopped
1 vine ripe tomato, seeded and finely chopped
1/8 cup black olives, pitted and chopped
1/4 tablespoon dried oregano
1/8 cup fresh feta, crumbled
1/4 cup parsley, chopped
Juice of 1 lemon plus 1/2 tablespoon zest
1 tablespoon extra virgin olive oil
Salt and ground black pepper
In a large mixing bowl, mix together the onion, bell pepper, tomato, olives, oregano, feta, parsley, lemon juice and zest, and olive oil. Season with salt and pepper, to taste.
Peel the cucumbers partially, leaving thin strips of skin going down the entire length of the cucumber. Trim the ends of the cucumbers and cut each cucumber into 1-inch thick slices. Scoop out the center of each slice with a melon baller, leaving a shell of flesh.
Scoop about 1 tablespoon of the Mediterranean salad into the cucumber cups. Garnish with additional parsley and feta, if desired.
Adapted from Rachael Ray
Well that’s enough for me, but I don’t know what the heck the rest of you would eat! Just kidding. Sort of… thanks Georgia for sharing this today! You can never have too many quick and easy appetizer recipes up your sleeve. Now feel free to go and shower Georgia with love for making your life easier!