Today I am participating in a fun and tasty Mother’s Day Brunch Party! Each participant made a different recipe that is perfect for serving on this special day, and I brought along an appetizer I think you will love! Avocado and Tomato Cucumber Cups are tasty, pretty, very simple and easy to put together! 
Avocado and Tomato Cucumber Cups (1 cucumber makes 6-8 pieces) (printable recipe at end of post)
1 Cucumber
2-3 ounces Chive and Onion Whipped Cream Cheese, softened
1/4 Avocado
8-10 Small Grape Tomatoes
Shredded Four Cheese
Black Pepper
Wash and peel your cucumbers. Cut into slices approx. 3/4″ thick. Use a 1/4 teaspoon measuring spoon to scoop out the seeds in the middle of the cucumber. Remember to not cut in to the bottom!
Place the cream cheese in a pastry bag with a decorative tip. I used a Wilton size 1M. Pipe cream cheese into each scooped out cucumber. Any flavor that you like will work. There was a Garden Vegetable flavor at the grocery, that I thought might be great with these, but I decided on the chive and onion because of it’s bold flavor. But the Garden Vegetable would taste great too!
Open and cut your avocado and wash the tomatoes. I used small tomatoes called “rubies” and I used the smallest ones in the package. You could use bigger ones by slicing them in half and only using a half on each cucumber. Add a small slice of avocado into the cream cheese, next to the tomato.
Add a few pieces of shredded cheese, and sprinkle with black pepper.
Serve to friends and family! Enjoy!
Thank you for dropping by today!
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Here are some more Mother’s Day Brunch ideas from group members!:
Easy Italian Pasta Salad from An Italian in my Kitchen
Mother’s Day Carrot Cake from Mom Home Guide
Peach Melba w/ Fresh Peaches from Our Good Life
Sriracha Cheddar Biscuit Recipe from Tikkido
Here are more ideas for Mother’s Day meals!
Author: The Freshman Cook Pin it 
1 Cucumber
2-3 ounces Chive and Onion Whipped Cream Cheese, softened
1/4 Avocado
8-10 Small Grape Tomatoes
Shredded Four Cheese
Black Pepper
instructions:
- Wash and peel your cucumbers. Cut into slices approx. 3/4″ thick. Use a 1/4 teaspoon measuring spoon to scoop out the seeds in the middle of the cucumber. Remember to make sure the bottom is not cut into.
- Place the cream cheese in a pastry bag with a decorative tip. I used a Wilton size, 1M. Pipe cream cheese into the scooped out section of each cucumber. Any flavor that you like will work here. There was a Garden Vegetable flavor at the grocery that I thought might be great with these, but I decided on the chive and onion because of it’s bold flavor. The garden vegetable would taste great also.
- Open and cut your avocado and wash the tomatoes. I used small tomatoes called “rubies” and I used the smallest ones in the package. You could use bigger ones by slicing them in half and only using a half on each cucumber. Add a small slice of avocado into the cream cheese, next to the tomato.
- Add a few pieces of shredded cheese, and sprinkle with black pepper.
- Serve to friends and family! Enjoy!
