Summer is here and so are cucumbers.  Often they are in great abundance, but I find very few recipes for them except in salads, pickles, & relishes.  This is a super recipe both for flavor & for presentation.  I’ll have two halves, please!



Baked CUCUMBERS Stuffed with GOAT CHEESE

2 medium cucumbers
3 ounces goat cheese with chives & onions
½ medium-size mild onion, finely chopped
½ tsp. salt
1 slice white or wheat bread, torn into small pieces
1 T. Italian bread crumbs
1 egg, beaten
Sharp Cheddar cheese, coarsely grated
Diced pimentos (optional)

 

 

 




Preheat oven to 350 degrees.  Peel the cucumbers & slice in half lengthwise.  Use a grapefruit spoon or small paring knife to scoop out the inside pulp of the cucumber.  Place the pulp & seeds in a colander to drain.  In a small bowl, combine the goat cheese, drained pulp & seeds, onion, salt, & Italian bread crumbs.  Mix ingredients & mash the pulp into smaller pieces, but do not puree the pulp.  Add the bread pieces & mix until the bread is blended into the mixture.  Stir in the beaten egg & mix completely.  Spray-oil a baking dish that is large enough to hold the cucumber halves in a single layer.  Fill the halves with the stuffing & place in the baking dish.  Top each half with grated Cheddar cheese.  Bake, uncovered, for about 35 minutes or until stuffing is set, cheese is melted & there is a little browning on top.  Put a few pieced of diced pimento in the center of the cucumbers before serving to add color.  Serves 2 to 4.

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