Grilled Cheese and Cucumber Hors-d’oeuvres
Grilled Cheese and Cucumber Hors-d’oeuvres
Ingredients
- 2 blocks fresh grilling cheese, about 160 g each, cut into 6 slices each (see note)
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) ouzo or sambuca (or other anise-flavoured liqueur)
- 12 thin ribbons English cucumber (cut with a mandolin)
- Fresh thyme leaves
- Salt and pepper
Instructions
- In a skillet over medium-high heat, brown the cheese in the oil for about 1 minute on each side or until just starting to melt. Deglaze the skillet with the ouzo. Remove from the heat. Transfer to a plate.
- On a work surface, align the cucumber ribbons. Place a slice of cheese at one end of each ribbon and wrap tightly. Place on a serving plate.
- Sprinkle the hors-d’oeuvres with fresh thyme leaves. Delicious with Sparkling Grapefruit Gin.
Grilled Cheese and Cucumber Hors-d’oeuvres