Sun-Dried Tomato & Cucumber Canapés
 
Makes approximately 24
Ingredients
  • 1 (8-ounce) package whole-milk ricotta cheese
  • 1 (8-ounce) package cream cheese, softened
  • 1 ounce sun-dried tomatoes, drained and chopped
  • ½ to 1 teaspoon fine sea salt, divided
  • ¼ teaspoon ground black pepper
  • 4 whole English cucumbers
  • Garnish: capers and chopped basil
Instructions
  1. In the work bowl of a food processor*, process together cheeses, tomatoes, ½ teaspoon salt, and pepper until well combined and smooth, scraping down sides of bowl as needed. Taste mixture, and add remaining ½ teaspoon salt, if needed, processing to combine. Transfer mixture to an airtight container, and refrigerate until cold, at least 30 minutes.
  2. Using a vegetable peeler, peel cucumbers vertically in strips, creating alternating stripes. Trim and discard ends of cucumbers. Cut cucumbers crosswise into ½-inch sections, making sure cuts are straight so cucumber sections will sit level. Using a melon baller, scoop a shallow well from a cut side of cucumber sections, discarding center pulp.
  3. Transfer cold cheese mixture to a piping bag fitted with large open star tip (Ateco #823). Pipe cheese mixture into the well of each cucumber section.
  4. Just before serving, garnish each canapé with capers and basil, if desired. Serve immediately.
Notes
*If a food processor isn’t available, use a mixer.

MAKE AHEAD TIP: Cheese mixture can be prepared a day in advance, stored in an airtight container, and refrigerated. If too stiff to pipe, let soften slightly at room temperature. Cucumber sections can be prepared a day in advance, stored in an airtight container, and refrigerated. Pat dry before filling.
Recipe by TeaTime Magazine at https://teatimemagazine.com/sun-dried-tomato-cucumber-canapes/