Tuesday, April 21, 2009

Zucchini Rolls with Goat's Cheese aka "Makis" au Chèvre

One of the items served at the Nami-Nami 2009 Easter Brunch were courgette/zucchini rolls stuffed with goat's cheese. The recipe is adapted from a French food magazine that we get by subscription, Régal, and it was K. who made these. However, he's authorised me to blog about making these :)

They're really quick to make, and the unusual stuffing really works.

Zucchini Rolls with Goat's Cheese aka "Makis" au Chèvre
(Suvikõrvitsarullid kitsejuustutäidisega)
Makes about 3 dozens

300 g creamy goat's cheese
4 medium-sized courgettes/zucchinis
6 dried soft figs
50 g hazelnuts, peeled, toasted and coarsely chopped
a large handful of fresh mint leaves
2 Tbsp good-quality fruity extra virgin olive oil
a good pinch of Maldon sea salt flakes
freshly ground black pepper

Wash the courgettes/zucchinis. Take a vegetable peeler* and cut thin long strips of the courgette, first along the lenght of one side, when seeds appear, then another side. Put aside.
Make a filling. Chop figs finely, toast the hazelnuts, cool and chop. Chop the mint leaves.
Mix the goat cheese, figs, hazelnuts, mint and olive oil in a bowl, season with salt and pepper.
Take a strip of zucchini, place a teaspoonful of goat's cheese filling at one end and roll tightly. Repeat.
Place the zucchini rolls alongside each other on a plate.

Will keep for a few hours in a fridge.

TIP: One of my Estonian readers suggests grilling the zucchini strips lightly before using, as otherwise they might taste 'raw'. If you like the taste of fresh and raw courgette, there's no need to do that. If you dislike the flavour, then grill the vegetable strips first.

* I like the V-shaped vegetable peelers, something like this.


Arundathi said...

that looks absolutely amazing! what a great idea. we don't get figs here but i'm going to have to make these! and the grilling is a great idea.

Nicole said...

Those are absolutely beautiful! I love the colors.

Lucio said...

gnam gnam.....it seems to be very good !

Nadya said...

Thanks for posting the recipe! I'm looking forward to making them.

ChichaJo said...

Thanks for sharing the recipe! It sounds delicious...your whole Easter spread looks absolutely fantastic!

Rasa said...

Dear Pille, your blog is so phantastic!!! Always looking forward to new recipes and of course, examining your archives!!! Best wishes from Vilnius!!!

Anne said...

Sounds absolutely amazing! I'll try this - I've had a craving for goat's cheese for.. umm... just about nine months now. And I think the spreadable would work fairly well here - and that one is safe to eat...

Tycha said...

These look great!

I really like your blog and your posts. Thanks!

thepassionatecook said...

finally some recipes from your scrumptious feast! i wish i could have been there... ;-(

elizabeth said...

these are lovely!!

Johanna GGG said...

These look great - amazing filling flavours - can't wait to try these

chefita said...

Looks very good!
instead of grilling i will try to blanch the zucchini strips with salty water.

Alta said...

These look so pretty, and I bet they're delicious! What a great party tray idea!

Carrie said...

These look so good! The filling sounds fantastic.

tasia said...

Belle Chevre loves this recipe for national goat cheese month!

Anonymous said...

WOW! How creative! Can't wait to try these~ says the Browneyed Pea

Rosco said...

I used to work in a restaurant whose chef made these using pine nuts and honey in the filling. He would pickle the courgette strips in white wine vinegar with the addition of variable herbs depending on his mood. The sharpness of the pickle cut the creamy goats cheese perfectly. I miss raiding the fridge after the chef had gone home.