Cucumber Cups stuffed with Sun Dried Tomato Paté and topped with a Basil Avocado Cream

Cucumber cups are fun, easy and incredibly beautiful when prepared! They are great for a light dinner on a hot summer day or for appetizers at your next dinner party! Not to mention they are totally kid friendly! I love the taste sun dried tomatoes impart onto pretty much any food, especially when mixed with the vibrant taste of a basil cream. “Hip Hip Hooray” to awesome finger-food!  J

Ingredients

1 Cup Sunflower Seeds

6 Sun Dried Tomatoes

2 Cucumbers

1 Lemon, juiced

1 handful of fresh basil

1 Avocado  

salt

pepper

sesame and chia seeds (optional)

DIRECTIONS

1. Soak sunflower seeds overnight
2. Soak sun dried tomatoes for 20 minutes
3. While tomatoes are soaking, wash your cucumbers and if your cucumbers are not organic, peel the skin
4. Cut into 1 inch pieces.
5. With knife or teaspoon, carve out the middle of the cucumber, creating a ‘cup-like’ shape.
6. Set aside

Sun Dried Tomato Paté

1. Drain the sundried tomatoes, saving the liquid in a separate bowl
2. Drain the sunflower seeds 

Basil Avocado Cream

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1. In a food processor, process, sunflower seeds, sundried tomatoes, salt and pepper. This is your paté
2.   Place pate in a separate bowl
3. Rinse food processor and process avocado, sundried tomato juice, fresh basil and salt and pepper to taste.

Assembly

1. Fill the center of your cucumber cups with paté. 
2. Arrange your cucumber cups on a serving plate.
3. Drizzle cups with basil avocado cream or place a dollop of cream on top.
4. Sprinkle with sesame and chia seeds or seeds of choice