Cucumber Cups With Blue Cheese Mousse & Crispy Bacon
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Cook time is 15minutes
Total time is 15minutes
Serve is for 20 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
20
- 1 large cucumber
- 6 streaky bacon rashers
- 125grams Roquefort cheese
- 125grams cream cheese
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 spring onion, cut into strips
Nutrition per serving
324kJ / 78Cal
324 Kilojoules or 78 Calories
4% of daily energy intake*
Protein
2.6grams
Fat
6.8grams
Carbs
1.5grams
Sugars
1.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This wheat-free canapé is very simple to prepare. Make the mousse up to three days ahead, but fill the cups one hour before serving.
Method
Step 1 of 5
For cucumber cups, cut cucumber into about 20 thick slices. Stamp each slice with the cookie cutter. Using the melon baller, scoop out soft centers to make cups, leaving a 0.5cm layer as a base.
Step 2 of 5
Preheat oven to 180˚C.
Step 3 of 5
Place bacon rashers on a foil-lined oven tray. Cook until golden and crisp, about 10-15 minutes. Drain on paper towels and cut into small triangular pieces.
Step 4 of 5
Beat cheeses until smoothly blended. Add salt and pepper to taste.
Step 5 of 5
Fill piping bag with mousse and pipe into cucumber cups. Top with crispy bacon pieces. Garnish with spring onion strips.
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