Cucumber pots stuffed with date cream cheese with a Parma quill

    42 min

    Cucumber rounds are hollowed to become mini pots, filled with a date cream cheese and garnished with a quill of Parma ham, a delightful amuse-bouche.

    Samantha's Supper

    Kent, England, UK
    4 people made this

    Serves: 4 

    • 1/2 cucumber
    • 5 tablespoons cream cheese
    • 4 dates, finely chopped
    • salt and pepper
    • 4 slices Parma ham
    • 1 teaspoon olive oil

    Prep:10min  ›  Cook:2min  ›  Extra time:30min chilling  ›  Ready in:42min 

    1. Begin by cutting 4 equal rounds about 2cm thick of the cucumber. Carefully cut around the centre of each piece and scoop out some flesh to make a pot.
    2. In a bowl combine the cheese and dates and season with salt and pepper. Evenly distribute the filling into each cucumber pot. Cover and place in the fridge for chilling.
    3. To serve, roll each slice of Parma ham into a quill. Heat olive oil in a fry pan and quickly fry the quills until slightly crisp. Garnish each cucumber pot with a quill.

    Serving suggestion

    'Amuse-bouche' derives from the French, meaning 'mouth amuser.' Here is a suite of 4 mini starters intended to be served on one plate per person, consisting of Chilled pea and mint soup, Croustades with white bean and basil, Coconut prawns with curried mango dip, and Cucumber pots stuffed with date cream cheese with a Parma ham quill. An elegant and alternative start to the evening and all relatively simple to prepare.

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