Ingredients:

  • 2 large English Cucumbers
  • 7 oz (200g) Block Feta Cheese (drained)
  • 2 Tbsp Cream Cheese (softened)
  • 1 Tbsp Extra Virgin Olive Oil
  • 1/2 tsp Fresh Lemon Zest
  • 1 tsp Freshly Squeezed Lemon Juice
  • 2 Tbsp Fresh Dill (finely chopped)
  • Pinch of Freshly Ground Black Pepper
  • 1 tsp Toasted Black Sesame Seeds (optional, for garnish)
  • Fresh Dill sprigs (for garnish)

Instructions:

  1. Prepare the Cucumber: Slice the cucumbers into rounds approximately 1/4-inch (0.6 cm) thick. Lay slices flat on paper towels, lightly sprinkle with salt, allow to sit for 5 minutes to draw out moisture, then pat thoroughly dry.
  2. Make the Whipped Feta: Drain the feta and crumble it into a food processor. Add the softened cream cheese, olive oil, lemon zest, lemon juice, and black pepper.
  3. Process the Mixture: Pulse the mixture, scraping down the sides, until it is completely smooth and lightened in texture (about 1–2 minutes).
  4. Incorporate Dill: Add the 2 tablespoons of chopped dill and pulse just 2-3 times to combine evenly; avoid overmixing at this stage.
  5. Chill (Recommended): Transfer the whipped feta to a small bowl, cover, and chill in the refrigerator for 15 minutes to help it stiffen slightly for easier assembly.
  6. Assembly: Load the chilled topping into a piping bag fitted with a star tip (or use a small spoon for dollops). Pipe or spoon a generous amount of the feta mixture onto each dried cucumber round.
  7. Garnish and Serve: Sprinkle the tops with toasted sesame seeds (if using) and a tiny sprig of fresh dill. Arrange immediately on a serving platter.