Recipe courtesy of Janet Johnston. Prep time: 20 minutes. Makes 4-6 servings.
Ingredients
4 ounces chevre goat cheese, room temperature
1/4 cup Greek yogurt
1/4 red bell pepper seeded and chopped, plus 1/4for garnish
1 lemon, zested
1 garlic clove, minced
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1 teaspoon dried Mediterranean oregano
2 teaspoons chopped mint leaves
1 English cucumber, sliced into 1/2-inch rounds
Directions
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.
