Cucumber Slices with Hearts of Palm, Feta, and Fresh Herbs

One 14-oz can hearts of palm, rinsed, drained well, and patted dry (See market note)
4 oz block of feta in brine, drained and crumbled
3 tbsp olive oil
1 tbsp water
1 1/2 tbsp chopped mint plus 1 to 1/2 tablespoons extra julienned mint for garnish
1 1/2 tbsp chopped cilantro
1 tbsp chopped chives
1 seedless cucumber

1. Place the hearts of palm in a colander, and rinse under cold, running water. Drain well, and pat dry with a clean kitchen towel. Cut the hearts of palm into 1-inch pieces and place in a food processor. Add the crumbled feta, olive oil, water, chopped mint, cilantro, and chives. Pulse until mixture is well blended. Transfer the mixture to a bowl. (Topping can be prepared 6 hours ahead; cover and refrigerate.) Makes about 1 3/4 cups.

2. Using a vegetable peeler, remove alternate lengthwise strips from the cucumber. Then slice the cucumber on a very slight diagonal into 1/4-inch thick rounds.

3. Using a tablespoon, mound slices with the palm/feta mixture. (You may not need to use all the slices; use extras in a salad.) Arrange the slices on a platter and garnish each with some julienned mint. Makes about 26 to 28 servings.

Market note:  Goya brand sells hearts of palm already cut into 1-inch pieces (a definite time saver) if available in your supermarket.

Copyright Betty Rosbottom 2017