Food recipes

Cucumber stuffed with cream cheese and grilled hazelnuts

Fresh and original, the cucumber stuffed with cream cheese and grilled hazelnuts is an ideal appetizer or summer starter to whet your appetite!

Ingredients for 4 persons

  • 1/2 cucumber
  • 75 g of cream cheese (like St Moret, Madame Loïk)
  • 10 hazelnuts
  • 1 small onion
  • ½ bunch of chive
  • Coarse salt

Cucumber stuffed with cream cheese and grilled hazelnuts

> Wash the cucumber. Cut it into 2.5-centimeter sections. Cut each section in half and hollow out the middle. Sprinkle with coarse salt, turn and let drain for 30 minutes on a grid or in a colander to remove the water. Rinse and pat dry with a paper towel.

> Heat a pan without adding fat, place the hazelnuts in it, roast them for 2 to 3 minutes. Coarsely crush them on a board with a large kitchen knife.

> Peel, wash and chop the onion.

> Wash and chop the chives.

> Place the cream cheese in a salad bowl, mash it with a fork, add the onion, chives and hazelnuts, mix. Season and stuff the cucumber sections with it. Decorate with crushed hazelnuts and chive sprigs.

> Enjoy.

B.A.BAdu chef

Tip for crushing dried fruits:

Put in a plastic bag or in a clean cloth and crush them with a rolling pin.


This stuffed cucumber recipe can be a starter but also part of a dinner aperitif. With this in mind, cut smaller pieces of cucumber.

For a complete, light and refreshing appetizer platter, add carrot sticks, cauliflower bouquets, cherry tomatoes and make a dip sauce from the cheese / chive mixture to which you must add 1 or 2 tablespoons creme fraiche.

For a tasty and summery spread, mix the dip sauce with crumbled natural tuna. Spread on toast.

For a lighter dip sauce, replace the cream cheese / crème fraîche mixture with a 0% cottage cheese.

Recipe: A. Beauvais, Photo: F. Hamel

Video: Gordon Ramsay - Stuffed courgette rolls (September 2021).