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Cucumber Rolls


Jen and I have recently been getting recipe ideas from Pinterest, which is where this little gem comes from. I made this appetizer for a friend’s dinner party, which almost felt like cheating because of how easy and quick it is to make (especially since our friend Iv had been laboring in the kitchen for hours).  This recipe is very flexible and you can stuff the cucumber slices with just about anything. I followed the recipe I found online and just added garlic (we are obsessed with garlic), but feel free to experiment!

Cucumber Rolls (from goodlifeeats)

Yield: 4-5 servings

  • 2 cucumbers
  • 6 ounces crumbled feta
  • 3 tablespoons Greek yogurt
  • 2 1/2 – 3 1/2 tablespoons finely diced sundried tomatoes or red bell pepper
  • 8 – 12 pitted kalamata olives, roughly chopped
  • 1 tablespoon roughly chopped dill or oregano
  • 2 teaspoons lemon juice
  • pinch of pepper, or to taste
  • garlic

Directions:

Thinly slice the cucumbers longways on a mandoline at a 2mm thick setting. Alternatively, you can use a vegetable peeler if you do not have a mandoline. I just used a peeler, so my slices were a bit thinner and flimsier. Lay the cucumbers on top of a paper towel lined cutting board while you prepare the filling.

Add the feta and yogurt to a medium bowl. Mash to combine using a fork. Add the bell pepper or sun dried tomatoes, olives, dill, lemon, and pepper to the bowl. Stir well to combine.

Place 1 – 2 teaspoons of mixture at one end of a cucumber strip and roll up. Secure with a toothpick. Repeat with remaining strips. If not serving immediately, chill until ready to serve.

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