0.3 bell pepper and red seeded chopped for garnish
1 cucumber english sliced into 1/2-inch rounds
1 garlic clove minced
4 ounces chevre goat cheese room temperature
0.3 cup greek yogurt
0.5 teaspoon coarsely ground pepper black
1 teaspoon kosher salt
1 lemon zest
2 teaspoons mint leaves chopped
1 teaspoon mediterranean oregano dried
Equipment
food processor
ziploc bags
Directions
Watch how to make this recipe.
Put the goat cheese, yogurt, 1/4 red bell pepper, lemon zest, garlic, salt, pepper, oregano, and the mint in a food processor and puree until smooth.
Transfer the goat cheese mixture to a resealable plastic bag and cut a small hole in the corner.
Lay out the cucumber circles and squeeze a little of the goat cheese mixture out of the bag on top of each circle. Thinly slice the remaining 1/4 red bell pepper and garnish each cucumber with 1 slice of the pepper. Arrange them on a serving platter and serve.
