PREPARATION TIME: About 30 minutes – makes 6 servings
Trim the ends off the cucumbers, and peel the skin off ½-inch segment around the cucumber. Cut the cucumbers into 1½-inch lengths. Remove the seeds from the center of the sections about 2/3 the way down, leaving the bottom intact. Turn the cucumber shells upside down to drain.
In the mixing bowl, whip the cream cheese until it is fluffy. Add the onion, paprika and salt and pepper to taste. Form the mixture into small balls to fill the cucumber shells. Roll the balls in the chopped parsley and put one in each cucumber ball. Cover and chill in the refrigerator, about 20 minutes
TO SERVE: Serve very cold. Line 6 small serving plates with lettuce leaves (optional), place 1 cucumber on each plate. Top with pine nuts and a prosciutto curl.
This product hasn't received any reviews yet. Be the first to review this product!