Cucumber Stuffed With Roquefort & Hazelnuts Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Cucumber cut in half crosswise,
1/4 lbs: Roquefort cheese,
1 tbsp: Cream,
1 tsp: Lime juice,
1/2 tsp: Ground white pepper,
1/2 tsp: Caraway seeds,
15: Hazelnuts, peeled and finely chopped
12: Hazelnuts, peeled and halved.
Directions:
Hollow out the seeds and about a 3/4 inch diameter column from the
middle of both halves of the cucumber. Pat them dry with paper towels
and
Source from luhu.jp
middle of both halves of the cucumber. Pat them dry with paper towels
and
Source from luhu.jp
Tags
Appetizers