Bright fresh cucumbers provide the perfect base for savory cream cheese filling!
Whip the cream cheese and all the filling ingredients except the cream until smooth
Add the cream and whip till the cream is well incorporated and the mixture looks fluffier - about 2 minutes
Wash your cucumbers well and peel alternate strips. You should see a peeled stripe, then a darker green one where the skin remains, etc
Cut into one inch thick rounds
Scoop out the centers of the cucumber with a melon baller or a small spoon to create an indent
Fill a piping bag with the cream cheese mixture - I used a large tip but you can also just cut a hole in the corner of a ziploc bag and pipe a pretty round
When they are all filled then garnish with parsley or chives. You can serve these immediately or efrigerate them for up to two hours but not much longer because they can get too watery depending on the cucumber.