I usually make these in the summer, but recently brought them to a finger-food occasion. They are nice way to eat salad with your fingers, and a change from veggies and dip.
Wash a cucumber, peel alternate sections and cut in 2 inch slices (or so, I never measure). Scoop out 3/4 of the middle of the cucumber to form a cup. To each cup, add a bit of boursin cheese. Finely chop a tomato, small pepper and a couple black olives. Toss with salt and pepper and add to the cups. In summer I also add chopped fresh herbs like basil, parsley or thyme.