1 lg. cucumber (about 9 1/2 oz.)
1/2 oz. Swiss or Gruyere cheese,
1 tbsp. chopped scallion (green onion)
1 tbsp. chopped fresh dill or 1/4 tsp.
1 tbsp. whipped cream cheese
Dash each salt and white pepper
Cut off ends of cucumber. Using tines of
a fork, score peel of cucumber. Cut
cucumber in half crosswise and using a
melon baller or small spoon, remove and
discard seeds from both halves; set
aside. In small mixing bowl thoroughly
combine remaining ingredients. Spoon
half of the cheese mixture into cored
section of each cucumber half. Wrap each
half in plastic wrap and refrigerate
until chilled, about 1 hour. To serve,
remove plastic wrap and carefully slice
each cucumber half into 6 equal slices.
Makes 2 servings, 6 slices each.