I'm a snacker. So when I saw this yummy idea for Pomegranate Cheese Cucumber Bites on Sugar-Free Mom I knew I had to make them. They were so simple, straightforward and nutritious...right up my alley. Hers were red and green for Christmas entertaining; mine are too late for the holidays, but I love the color scheme and the balance of savory and sweet, so I'm thinking they're great all year long.
I made some changes to suit my tastes and to match what I had in the fridge. Adding some yogurt (and cutting down on the cheese a bit) makes them a little less rich; it also provides a tartness that counterbalances the sweetness of the dried cranberries.
My cucumber was pretty enormous. I used less than half of it to get the 16 slices I used for this dish. I just made these for myself as part of my post-workout lunch; if you're making these for a crowd, it's easy to make larger amounts. I cut them on a slight diagonal for more surface area on which to put the topping.
yield: 16 bites
- English (seedless) cucumber, cut into sixteen slices, about 1/4" thick
- 1/4 cup crumbled bleu cheese
- 1/4 cup plain Greek yogurt
- 1 large scallion, chopped (reserve some of the chopped greens to top the bites)
- 1-2 tsp. dried cranberries, minced
- freshly-ground salt and pepper, to taste
In a small bowl stir together the yogurt, cheese and scallions, adding salt and pepper to taste. You can make this yogurt-cheese mixture the day before; it's not necessary but it actually gives the flavors a chance to meld well.
Arrange the cucumber slices on a large plate or platter. Top each slice with a small dollop of the yogurt-cheese mixture. Then sprinkle the reserved, chopped scallion greens and the minced cranberries over all the bites.
|I ate a few before they had a chance to make it |
to the platter. Oops!