Cucumber Stuffed With Roquefort And Hazelnuts
Description
This elegant appetizer transforms simple cucumber into a sophisticated bite by stuffing it with a rich, tangy Roquefort mixture. The sharp, salty notes of the blue cheese are beautifully balanced by the earthy crunch of toasted hazelnuts and a bright hint of lime. It is a perfect example of contrasting textures, offering a crisp, refreshing exterior with a creamy, robust interior. Ideal for wine nights, summer gatherings, or as a refined starter to a dinner party, this dish requires no cooking, just careful assembly. It is a showstopper that tastes far more complex than it is to make.Ingredients
Directions
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Cut the cucumber in half lengthwise.
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Use a spoon to hollow out the seeds and a quarter-inch layer of flesh from the center of each half, creating a boat shape.
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In a small bowl, combine the Roquefort cheese, cream, lime juice, white pepper, and caraway seeds.
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Mix until the cheese is smooth and well-blended with the cream.
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Fold the finely chopped hazelnuts into the cheese mixture.
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Spoon or pipe the cheese mixture into the hollowed-out cucumber boats.
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Garnish each stuffed cucumber with a halved hazelnut.
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Serve immediately or chill briefly before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 56.2kcal
- % Daily Value *
- Total Fat 6.8g11%
- Saturated Fat 4.1g21%
- Cholesterol 17.6mg6%
- Sodium 7.9mg1%
- Total Carbohydrate 1.0g1%
- Dietary Fiber 0.0g0%
- Sugars 1.0g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
cucumber, roquefort, hazelnuts, stuffed, appetizer, blue cheese, party food, no cook, elegant, crunchy, creamy, lime, caraway, canape, summer
