Instructions:
Wash, clean and cut each cucumber into 6 pieces (approx. 1 to 1 1/2-inch thick). Using a melon baller or a utility knife, carve out half of the flat side of each cucumber piece. Turn pieces upside down on an absorbent towel and let them drain for several minutes.In the meantime, whip gorgonzola and mascarpone until creamy; add chopped parsley and stir well. Using a pastry bag, fill cucumbers with cheese mixture (approx. 2 tsp each). Garnish each cucumber top with a piece of walnut and a parsley leaf. Serves 4 to 6.
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