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.