I love the contrasting tastes and textures of these rounds. Each bite balances the refreshing burst and crunch of cucumber with the rich flavor and creaminess of the filling.—Donna Pochoday, Morristown, New Jersey
Shrimp & Feta Cucumber Rounds Recipe photo by Taste of Home
2/3 cup peeled and deveined cooked shrimp (61-70 per pound), chopped
1/4 cup finely chopped roasted sweet red pepper
2 large English cucumbers, cut into 1/2-inch slices
Optional: Fresh dill sprigs or additional chopped roasted sweet red peppers
In a large bowl, beat the first 6 ingredients until blended. Stir in shrimp and red pepper. Place about 2 teaspoons shrimp mixture on each cucumber slice. Refrigerate until serving. If desired, top with dill or additional chopped red pepper before serving.