Veggie Roll-Ups -- Part One

June is National Fresh Fruit and Vegetables Month. 

In honor of that, here’s an elegant but easy little hors d’oeuvres...Cucumber Dill Roll-Ups

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With summer almost here, I’m always looking for alternatives to the same old crudité and dip to serve when we have friends and family over for barbeques. 

As I’ve mentioned before, I really like food wrapped up or presented in other food.  These are refreshing, crisp and light.  Be sure to serve them very cold.

Cucumber Dill Roll-ups

2 Cucumbers, peeled*

8 oz. Cream Cheese, softened

5 T fresh Dill, chopped

2 t. Chives, chopped

2 dashes garlic powder

Peel the cucumbers and cut them in half.  Stand one of the halves on the cut end and slice off one thin piece.  Then lay the flat side down on a cutting board, and using a vegetable peeler, make thin strips from the rest of the half, except the very center, which is too seedy. 

Repeat with the other three halves. 

Lay the slices on paper towels to let them dry thoroughly on both sides. This step is critical.  The cream cheese mixture will slip around if the cukes are wet.

In a small bowl, combine the dill, chives and garlic into the cream cheese.

Place ¼ teaspoon of the cream cheese mixture down the middle of each slice, but not all the way to the ends.  Roll them up, stand them on one end, and refrigerate well before serving.  Can be made several hours ahead.  When plating, garnish with large sprigs of dill.

To be extra fancy add a tiny sliver of lox or smoked salmon on top of the cream cheese before rolling up.

*Use regular cucumbers, not the English ones.

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Be sure to check out Veggie Roll-Ups Part Two!