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  • 1 garlic clove
    crushed
  • 200g feta cheese
  • 100g ricotta
  • 4 tbsp chopped dill
    plus extra fronds, to garnish
  • 1 large cucumber
    halved lengthways, seeds scooped out and discarded
  • cracked black pepper
    to serve

Nutrition: per bite

  • kcal29
  • fat2g
  • saturates1g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein2g
  • salt0.3g
    low
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Method

  • step 1

    Add the garlic, feta, ricotta and dill to a food processor and whizz until smooth but thick.

  • step 2

    Fill the middle of the cucumber with the cheese mix and smooth over. Cut into 3cm-thick slices. Sprinkle with cracked pepper and garnish with the dill fronds.

Recipe from Good Food magazine, December 2012

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Comments, questions and tips (8)

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Overall rating

A star rating of 4.5 out of 5.11 ratings

Debra Norris

A star rating of 3 out of 5.

The cheese mix was very tasty but too rich and too much I would halve the cheese mix and reduce the garlic

vegetarina

A star rating of 5 out of 5.

Made this as a pass-around for a cocktail party for 30 - really divine. I made tofu feta and almond ricotta and the results were wonderful.

I bought "English cucumbers" without realizing that they're fairly seedless and their middles can't be scooped out, so I ended up slicing them and using a…

Moomarang

A star rating of 5 out of 5.

I used Mascarpone cheese instead of ricotta - delicious! Looked great too.

sylviacauser

A star rating of 5 out of 5.

Made this canapé twice now. I felt the first batch with a whole clove of garlic was too garlicky especially, as the garlic is raw. I also added some lemon juice and olive oil to loosen the mix. Best with fresh dill. For m second batch, I've reduced the garlic but couldn't get fresh dill so used…

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dreamweaver

A star rating of 4 out of 5.

Use it as part of a fish starter with smoked salmon and potted shrimp- its perfect, light and fresh!

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