Fresh and original, the cucumber stuffed with cream cheese and grilled hazelnuts is an ideal appetizer or summer starter to whet your appetite!
Ingredients for 4 persons
- 1/2 cucumber
- 75 g of cream cheese (like St Moret, Madame Loïk)
- 10 hazelnuts
- 1 small onion
- ½ bunch of chive
- Coarse salt
Cucumber stuffed with cream cheese and grilled hazelnuts
> Wash the cucumber. Cut it into 2.5-centimeter sections. Cut each section in half and hollow out the middle. Sprinkle with coarse salt, turn and let drain for 30 minutes on a grid or in a colander to remove the water. Rinse and pat dry with a paper towel.
> Heat a pan without adding fat, place the hazelnuts in it, roast them for 2 to 3 minutes. Coarsely crush them on a board with a large kitchen knife.
> Peel, wash and chop the onion.
> Wash and chop the chives.
> Place the cream cheese in a salad bowl, mash it with a fork, add the onion, chives and hazelnuts, mix. Season and stuff the cucumber sections with it. Decorate with crushed hazelnuts and chive sprigs.
Tip for crushing dried fruits:
Put in a plastic bag or in a clean cloth and crush them with a rolling pin.
This stuffed cucumber recipe can be a starter but also part of a dinner aperitif. With this in mind, cut smaller pieces of cucumber.
For a complete, light and refreshing appetizer platter, add carrot sticks, cauliflower bouquets, cherry tomatoes and make a dip sauce from the cheese / chive mixture to which you must add 1 or 2 tablespoons creme fraiche.
For a tasty and summery spread, mix the dip sauce with crumbled natural tuna. Spread on toast.
For a lighter dip sauce, replace the cream cheese / crème fraîche mixture with a 0% cottage cheese.
Recipe: A. Beauvais, Photo: F. Hamel