CHEVRE TOPPING:

3-3 1/2 oz. chevre, room temperature
3 oz. cream cheese, room temperature
2 tbsp. heavy cream
2 tbsp. heavy cream
Tiny slivers of sun-dried tomatoes as garnish
2 seedless English cucumbers

Place the chevre, cream cheese and cream in a large mixing bowl or in the bowl of a food processor and blend until well combined and very smooth. Add a bit more heavy cream if necessary. Chill.

To prepare the cucumbers, wash and cut each into slices a little less than 1/4 inch thick. Using a heart-shaped cookie or biscuit cutter slightly smaller in diameter than the cucumber slices, cut them into hearts. The cucumbers can now be placed on a towel-lined baking sheet, covered with plastic wrap, and refrigerated for up to 3 hours.

Let the chevre topping soften a bit before placing it in a pastry bag fitted with a decorative tip, and piping a fit onto each cucumber heart. Garnish with a sliver of sun-dried tomato and serve. Variations: Instead if chevre and sun-dried tomatoes, you can also pipe smoked salmon mousse or herb cheese onto the cucumber hearts.