Serve this recipe as part of an hors d’oeuvres buffet to accompany an aperitif.

Serves 6: 3 small cucumbers, 200 g Greek-style yogurt, 200 g cream cheese, 3 mint leaves, Moletto Integrale extra-virgin olive oil, salt and pepper.
To prepare: Cut the cucumbers lengthwise and then dice. Dress with extra-virgin olive oil and salt and pepper. Blend the yogurt and cream cheese. Add some chopped mint. In the bottom of each glass, add some diced cucumber and then the cheese spread. Garnish with a slice of cucumber and a mint leaf, and drizzle with Moletto Integrale extra-virgin olive oil.
Recommended wine:
Glisy Frizzante Igt Veneto Orientale