Cucumber Stuffed with Roquefort & Hazelnuts
Yield
6 servingsPrep
20 minCook
0 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cucumbers
cut in half crosswise |
|
| ¼ | pound | roquefort cheese |
|
| 1 | tablespoon | cream |
|
| 1 | teaspoon | lime juice |
|
| ½ | teaspoon |
white pepper
ground |
|
| ½ | teaspoon | caraway seeds |
|
| 15 | each |
hazelnuts (filberts)
peeled, chopped |
*
|
| 12 | each |
hazelnuts (filberts)
peeled, halved |
*
|
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Directions
Hollow out the seeds and about a ¾ inch diameter column from the middle of both halves of the cucumber.
Pat them dry with paper towels and stuff with ingredients.
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