Well hello there. Told you I’d be back. I don’t have much time to talk, so let’s cut to the chase.  Or, cut the cheese! ::groan:: Now that we’ve fulfilled our corny joke quota for the post- behold! My latest creation.

Yes, seriously, that’s it.  Here’s the rundown!

Gluten Free: Check
Candida Friendly: Only if you can eat Goat Cheese, so, no?
SCD: No
Lacto/Ovo Vegetarian: Check
Vegan: No, unless you use soy cheese

Ingredients

• 5-6 Large Cucumbers
• 12 Oz Goat Cheese. Vegan Hack: Use a vegan cheese!
• 1 Tbspn Dill, Chopped, to taste
• 1 Medium Onion, finely grated, with juice
• 1 bottle Capers
• Salt
• Pepper

Prepping the Cheese

Soften goat cheese by allowing it to sit at room temperature for about 30 minutes

Break into chunks, in preparation for processing

This looks about right

Add pepper, to taste

Ladle into food processor and begin to pulse. It will be very coarse, don’t worry.

Slice off about 1/4 of one of your cucumbers. Begin digging out the insides.

Hollow Cucumber!

Peel your hollow cucumber carefully

Slice into sections and add too the cheese.

Pulse until somewhat absorbed

Then process until fully creamed. Taste test it, and add pepper/dill/salt as needed. Set aside in Refrigerator!

Prepping the cucumbers

Slice the cubumbers into sections

Use a biscuit cutter to punch out the centers

Slice the punched out centers in to 1/4 rounds

….and now the easy part: Assembly.

This is pretty much up to you, but I assembled these as follows:

1. Daub a little bit of the cheese mixture onto a decorated cucumber half

2. Top with a few “droplets” of grated onion.

3. Garnish with a caper.

VOILA! I guarantee you- they will love it.