I am ending my Savoring Summer recipe series with a beginning: a super easy summer hors d'oeuvre! These Cucumber Squares are light and refreshing - perfect for wedding or baby showers, tea time, or as an appetizer for a summer meal.
There is no real recipe, only a process, so I'll walk you through it.
Cut some English cucumbers (long, seedless) into one-inch slices.
I like for them to be uniform, so I use a ruler to score them before slicing.
(OCD? A little.)
Trim a slice of the peel on all four sides, creating a (sort of) square, leaving the dark green peel on the corners.
With a melon-baller, scoop a small depression into the center of each square.
(If you don't have a melon-baller, use a small spoon.)
Fill each little depression with a small scoop of spreadable cheese.
I used Alouette Garlic & Herbs spreadable cheese, but you could use another. You could even make your own cheese spread, like Pioneer Woman's Veggie Cream Cheese Spread. That's got to be good!
Top each square with some fresh dill.
Or if you didn't plant dill in your herb garden this year (ahem), then go ahead and shake on some McCormick dill weed.
Have you been enjoying summer cooking (and eating) at your house? What is your favorite food season?
Looking for a recipe from another week?
Week 1: Marinade for Chicken
Week 2: Black Bean Salad
Week 3: Cappuccino Pops
Week 4: Roasted Sausage and Vegetable Pasta
Week 5: Easy-Freezy Vanilla Ice Cream
Week 6: Farm Fresh Corn Chowder
Week 7: Mediterranean Pasta Salad
Week 8: Jill's Dill Dip
Week 9: Apricot Upside-Down Cake