Cucumber Stuffed With Roquefort And Hazelnuts

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Servings: 6 Difficulty: Intermediate
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Creamy blue cheese and crunchy nuts nestled in crisp cucumber boats.
Cucumber Stuffed With Roquefort and Hazelnuts recipe image

This elegant appetizer pairs the cool, crisp freshness of cucumber with the bold, tangy punch of Roquefort cheese. The mixture is enriched with creamy crème fraîche and finished with a generous sprinkle of toasted, finely chopped hazelnuts for a delightful textural contrast. A hint of lime juice and caraway seeds adds a sophisticated brightness that cuts through the richness of the cheese. Perfect for summer gatherings, wine nights, or as a sophisticated starter to a heavy meal. These stuffed cucumbers are visually striking and incredibly easy to assemble, making them a favorite for hosts who want to impress without spending hours in the kitchen. Serve immediately for the best crunch and flavor balance.

Cucumber Stuffed With Roquefort and Hazelnuts recipe image
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Cucumber Stuffed With Roquefort And Hazelnuts

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 56.2

Description

This elegant appetizer pairs the cool, crisp freshness of cucumber with the bold, tangy punch of Roquefort cheese. The mixture is enriched with creamy cr&# 195;¨me fraîche and finished with a generous sprinkle of toasted, finely chopped hazelnuts for a delightful textural contrast. A hint of lime juice and caraway seeds adds a sophisticated brightness that cuts through the richness of the cheese. Perfect for summer gatherings, wine nights, or as a sophisticated starter to a heavy meal. These stuffed cucumbers are visually striking and incredibly easy to assemble, making them a favorite for hosts who want to impress without spending hours in the kitchen. Serve immediately for the best crunch and flavor balance.

Ingredients

Directions

  1. Preheat the oven to 350ðF (175ðC). Spread the 15 whole hazelnuts on a baking sheet and toast for 10 minutes until fragrant. Let cool, then peel off the skins.
  2. Finely chop the peeled hazelnuts and set aside.
  3. Cut the cucumber in half lengthwise. Using a teaspoon, carefully scoop out the seeds and a portion of the flesh to create a hollow channel about 3/4 inch in diameter, leaving the skin intact.
  4. In a small bowl, combine the Roquefort cheese, crème fraîche, lime juice, ground white pepper, and caraway seeds. Mix until smooth and well-blended.
  5. Spoon or pipe the Roquefort mixture into the hollowed-out cucumber halves.
  6. Sprinkle the finely chopped hazelnuts generously over the top of the cheese filling.
  7. Serve immediately as a chilled appetizer.

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.

Keywords: appetizer, cucumber, roquefort, blue cheese, hazelnuts, stuffed, canape, party food, summer, easy, cheese, nuts, fresh, crunchy, creamy, starter, entertaining, quick, gourmet, simple
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