• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsSelenium, Natrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 ounces chevre goat cheese, room temperature

  2. 1/4 cup Greek yogurt

  3. 1/4 red bell pepper seeded and chopped, plus

  4. 1/4, for garnish

  5. 1 lemon, zested

  6. 1 garlic clove, minced

  7. 1 teaspoon kosher salt

  8. 1/2 teaspoon coarsely ground black pepper

  9. 1 teaspoon dried Mediterranean oregano

  10. 2 teaspoons chopped mint leaves

  11. 1 English cucumber, sliced into 1/2-inch rounds

Instructions Jump to Ingredients ↑

  1. Put the goat cheese, yogurt, 1/4 red bell pepper, lemon zest, garlic, salt, pepper, oregano, and the mint in a food processor and puree until smooth. Transfer the goat cheese mixture to a resealable plastic bag and cut a small hole in the corner. Lay out the cucumber circles and squeeze a little of the goat cheese mixture out of the bag on top of each circle. Thinly slice the remaining 1/4 red bell pepper and garnish each cucumber with 1 slice of the pepper. Arrange them on a serving platter and serve.


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