Cucumber Stuffed with Roquefort & Hazelnuts

This cucumber appetizer is French bistro energy in bite-size form. Halved cucumbers get hollowed into little boats, then packed with sharp Roquefort mashed with a splash of cream, a squeeze of lime, and warm caraway seeds.

Chopped toasted hazelnuts fold through the filling for crunch, with more halved nuts pressed on top for that nubby, rustic look. The whole thing comes together in the time it takes to open a bottle of wine, no oven needed, which makes it a favorite for summer cocktail parties when turning on the stove feels criminal.

The flavors are bold: funky blue cheese, grassy cucumber, citrus lift, and that unexpected caraway note that ties it to rye bread and Alsatian cooking.

Kitchen Tips

• Toast the hazelnuts in a dry skillet until fragrant, then rub off the skins in a clean towel, the flavor difference is enormous.
• Pat the hollowed cucumber dry thoroughly, any residual water thins the filling and makes it weep.
• Chill the filled cucumbers 15 to 30 minutes before slicing, the filling firms up and cuts cleanly.
• Slice into 1 inch rounds just before serving so the cucumber stays crisp.

Variations

• Swap Roquefort for Stilton, Gorgonzola dolce, or a creamy goat cheese if blue cheese isn’t your crowd.
• Use toasted walnuts or pecans in place of hazelnuts.
• Add a teaspoon of minced chives or fresh dill for a brighter, greener filling.