50 minutes
1
Appetizer
300 g of Boursin Cracked Black Pepper or Boursin Garlic & Fine Herbs
2 tablespoons each of flat-leaved parsley and dill, chopped
I small clove of garlic, pressed
3 tablespoons of pine nuts, toasted and chopped
40 g of sbrinz AOP cheese, grated
2 tablespoons of rapeseed oil
Fleur de sel
1 cucumber, cut lengthwise using a mandolin, 2mm thickness, cut in two
Combine the herbs, garlic, pine nuts, sbrinz and oil. Add salt.
Dry the cucumber slices with paper towels. Spread the Boursin on each slice and then layer with the herb mixture. Roll the slice and secure with a toothpick.
Combine the herbs, garlic, pine nuts, sbrinz and oil. Add salt.
Dry the cucumber slices with paper towels. Spread the Boursin on each slice and then layer with the herb mixture. Roll the slice and secure with a toothpick.