Leprechaun Hats
- Elissa Strassman

- 16 hours ago
- 2 min read
Celebrate St. Patrick's Day while having a little fun with food. These cucumber, bell pepper, and cheese Leprechaun Hats, are a fun way to incorporate veggies!

Leprechaun Hats
Ingredients:
Seedless Cucumber, rinsed
Yellow bell pepper, rinsed and diced(or cut into a little square for the buckle)
Cheese, sliced(I used Swiss, because it was what was in my fridge, but feel free to use whatever you like)
For the cucumber:
You'll need to cut two sizes for the cucumber to make the hat.
For the top portion:
Cut cucumber in about 1-1/4 inch pieces for the top portion of the hat, and then slice in half longwise. This is just to allow the hat to sit flat on your plate(see below for a visual).
For the bottom portion:
Cut cucumber in about 1-1/2 inch, slice one of the rounded portions off, of so that you can lay the cucumber flat and make 1/8-1/4 inch slices for the bottom section of the hat(see below for a visual).
For the bell pepper:
After you dice, to allow the pepper to lay flat on the cheese, you may need to pare just a little bit of the dice down to create a little bit of an arch to go over the cheese and cucumber slice(see below for a visual).
For the cheese:
Cut into 1/4 inch strips, and trim to fit over the cucumber slice(see below for a visual).
Leprechaun Hats Components:

To Assemble:
Place the top hat portion flat on the plate, and place the bottom of the hat, perpendicular to the top portion, with the cut side on the plate below it.
Drape the cheese over the top portion of the hat, right above where the two portions of cucumber meet.
Top the bell pepper in the middle of the cheese slice to make the buckle to the hat. You may need to pare down the bell pepper to make a little arch so it does not slide off the hat.

Serve with a little dip if desired.
Enjoy!



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