These cucumber boats with the creamy, garlicky carrot filling are a tasty snack during the hot summer months. It is also perfect for an evening with friends or as a quick finger food. The combination of juicy cucumbers, creamy cream cheese and crunchy carrots tastes simply delicious. The recipe is super easy and can be thrown together in a jiffy.
1 Carrot
2 Garlic cloves
3 tbsp Dill, chopped
400 g Creamy fresh cheese
Sea salt, to taste
4 Baby cucmbers
1 tsp Black sesame seeds, toasted
Some cherry tomatoes, optional
Wash, peel and coarsely grate the carrot. Peel the garlic and press it through a press. Wash dill, shake dry and chop finely.
Mix the grated carrots, garlic, dill and cream cheese in a bowl. Season the filling with salt.
Wash the cucumbers, dry and cut them in half lengthwise. Scrape out the seeds with a spoon. Spoon the carrot filling into the cucumber boats.
Arrange them on a serving platter with a few cherry tomatoes aside if using. Sprinkle the black sesame seeds over and serve as a snack or appetiser.
