Little Cucumber Boats

Vegetarian Times Issue: November 1, 2004   p.100

Directions

1. Trim ends of cucumber, and cut in half crosswise, then lengthwise. Scoop out seeds. Blot cut sides with paper towel.
2.  Crumble feta into bowl. Add sour cream, orange juice, mint, chives, orange zest and salt; mash with fork. Add a little water, if needed—mixture should be more creamy than crumbly.
3.  Mound filling into cucumber halves. Cut stuffed cucumber into 1-inch pieces.
4. Place on orange slices, and garnish with additional chives. Divide among 8 salad plates, or arrange on party platter.