Cucumber Rolls with Goat Cheese and Walnut

Recipe for Irresistible Cucumber Rolls with Goat Cheese and Walnut

Hello! We're going to prepare some fresh rolls that combine the crispness of cucumber with the intense creaminess of cheese and the earthy touch of walnut. It's a balanced bite, perfect for whetting the appetite without filling you up too much, ideal for sharing at any gathering.

Preparation time

Organization is key for everything to come out on time and stress-free in the kitchen.

• Preparation: 20 minutes
• Cooking: 0 minutes
• Total: 20 minutes
• Servings: 4 people (approx. 3 rolls per person)
• Difficulty: Easy

Ingredients

• 2 large cucumbers (preferably Dutch type or long seedless cucumber)
• 150 g fresh goat cheese (log type or spreadable)
• 50 g shelled walnuts
• 1 tablespoon extra virgin olive oil
• Freshly ground black pepper (to taste)
• 1 teaspoon honey (Optional)
• A few sprigs of fresh dill or chives for garnish (Optional)

For a creamier variation

• 1 tablespoon of Greek yogurt natural (if the cheese is too hard)

If you like fruity flavors in your appetizers, a fantastic idea is to get inspired by the goat cheese roll with apricots, as the sweetness of dried fruit combines wonderfully here too.

If you don't have walnuts, you can replace them with toasted almonds or chopped pistachios; if you change the nut, make sure to remove the skin if it's bitter.

Utensils we will use

• Cutting board
• Sharp knife (chef's knife or paring knife type)
• Mandoline (or a wide-blade potato peeler)
• Kitchen paper towels
• Medium bowl
• Fork or small whisk
• Small spoon

Preparation

1. Washing and preparing the cucumber. Wash the cucumbers very well under the tap with cold water, gently rubbing the skin. Dry them completely with a clean cloth or paper. Cut off both ends of the cucumber and discard them. It is not necessary to peel them completely, as the skin adds color and structure to the roll.
2. Slicing the strips. Using a mandoline set to a thin thickness (about 2-3 mm) or a peeler with a steady hand, slice long strips along the entire cucumber. The first strips that are just skin can be saved for a salad; we need the central strips that have flesh but are flexible.
3. Drying the slices. This step is vital for the cheese to adhere. Place the cucumber strips on a flat surface covered with absorbent paper. Place another paper on top and press very gently to remove excess water. If you skip this, the filling will slip.
4. Preparation of the base filling. In a bowl, place the goat cheese. If it comes in a log with rind, remove the white rind with a knife and use only the creamy inner part. Mash it with a fork until it has a paste-like texture. If it feels too dry, add the olive oil or the tablespoon of yogurt to lighten it.
5. Chopping and mixing walnuts. Chop the walnuts into very small pieces (but not powder, we want to find the crunchy bite). Add the walnuts to the bowl with the cheese. Add a pinch of black pepper. Mix everything with enveloping movements until integrated.
6. Assembly of the rolls. Take a dry cucumber strip. Place a small teaspoon of the cheese mixture at one end of the strip. Spread the mixture a little towards the center, but without reaching the very end so it doesn't overflow when rolling.
7. Rolling. Start rolling from the end where the cheese is towards the other side, applying slight pressure to keep it compact. The weight of the moist cucumber and the cream will make it close on its own, but if it opens, you can «glue» it with an extra pinch of cheese at the end.
8. Chill rest. Once all the rolls, place them on a platter and refrigerate for about 10-15 minutes. This helps the cheese regain firmness and makes the bite more consistent.

To finish and serve

Take the rolls out of the fridge just before serving them at the table. If you decided to use honey, drizzle a very thin stream over the plated rolls to add shine and contrast. Sprinkle a little chopped fresh dill on top to enhance the aroma. Serve them cold on a flat tray or slate. You can accompany them with some neutral crackers in case someone wants to spread the excess filling, or present them alongside other light appetizers like some smoked salmon rolls to have a variety of colors on the table.

Nutritional Information

• Calories: 95 kcal
• Protein: 4 g
• Fats: 8 g
• Carbohydrates: 3 g
• Fiber: 1 g

The values shown are approximate estimates per serving (3 units) and may vary depending on the brands of products used.

5 keys to make it perfect

Making this appetizer go from «good» to «memorable» depends on small technical details that we sometimes overlook in daily cooking. Here's how to ensure success.

1. The thickness of the cut is fundamental

If you cut the cucumber too thick, it will break when trying to roll it because the vegetable fiber will offer resistance. If you cut it too thin (like rolling paper), it won't hold the weight of the cheese and will fall apart in the diner's hand. The ideal point is between 2 and 3 millimeters; it should be translucent when held up to the light, but feel firm to the touch.

2. Lightly toast the walnuts

Although the recipe uses natural walnuts, if you have 3 extra minutes, toast them in a dry pan over medium heat before chopping them. The heat releases the essential oils from the nut, intensifying its flavor and making it crispier. Let them cool before mixing them with the cheese to prevent it from melting.

3. Bring the cheese to room temperature

Cold goat cheese from the fridge is difficult to work with and tends to break into blocks instead of spreading. Take it out about 15 minutes before starting. At room temperature, you'll be able to mix it with the walnuts and spices homogeneously without having to beat excessively.

4. Control the moisture

Cucumber is 95% water. After cutting it, the drying step with paper is non-negotiable. If you omit this, the cheese whey and cucumber water will create a puddle at the bottom of your serving tray, ruining the aesthetics and texture. It's a similar principle to what we apply in dishes like the watermelon and feta cheese salad, where water control is key to not watering down the dressing.

5. Internal seasoning

Cucumber on its own is very neutral. Make sure the cheese mixture has enough «punch.» Don't be afraid of black pepper or even adding a pinch of flaky salt inside the filling. The contrast between the bland cucumber and the flavorful filling is what makes this bite work.

When is it ideal to enjoy it?

This dish shines especially in the warmer months, when the body craves hydration and freshness, but it's an excellent wildcard all year round. It's the perfect appetizer for a formal dinner because it doesn't require cutlery and cleanses the palate before the main course. It also works very well at celebration buffets where there are many heavy options and you need something that provides visual and gustatory lightness. Imagine it on a Christmas table next to some Mediterranean vegetables roasted; the contrast in temperatures will be a total success.

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Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I would love to know if you gave it your personal touch, perhaps with another aromatic herb or a different cheese. Leave your comment below and share your own little tricks so we can all learn!

Culinary glossary

• Mandoline: Kitchen utensil with an integrated sharp blade used for cutting fruits and vegetables into uniform and precise slices or strips.
• Plating: The action of placing and arranging food on the plate or serving dish aesthetically before serving.
• To spread: To spread a creamy or fatty substance (like cheese or pâté) over the surface of another food (like cucumber or bread).
• Extra Virgin: Refers to the superior category of olive oil, obtained directly from olives and only by mechanical procedures, with maximum quality and flavor.
• Pinch: An approximate and small measure of a solid ingredient (like salt or pepper) that can be taken with the tips of the index finger and thumb.