Zucchini Rolls with Herbed Cheese and Red Pepper, Two Ways
We loved the look of the zucchini rolls with the bit of red pepper adorning the top but also love the sweetness of our Sigona’s Sweet Red Pepper Relish mixed in and rolled up with the cheese. We liked them both so much we couldn’t choose which to give you, so we’re doing both! They both make a perfect appetizer bite. Adapted from Fine Cooking. Yields about 16 pieces.
Ingredients
Zucchini Rolls with Herbed Cheese and Sigona’s Sweet Red Pepper Relish
- 2 small zucchini−washed dried and ends trimmed
- Kosher salt
- 1 small bunch fresh chives
- About 1/3 cup ~3 oz. creamy goat or cow’s milk cheese, such as Laura Chenel chevre or Nicasio Valley Foggy Morning, softened to room temperature (Note: If you use Nicasio Valley Foggy Morning with Basil & Garlic, you can skip adding herbs beyond the chive garnish)
- 1 1/2 Tbsp Sigona’s Sweet Red Pepper Relish
- 1 tsp chopped fresh thyme
- Salt and pepper to taste
- Pinch cayenne pepper or chili powder optional
Zucchini Rolls with Herbed Cheese and Roasted Spanish Piquillo Red Peppers
- 2 small zucchini−washed dried and ends trimmed
- Kosher salt
- 1 small bunch fresh chives
- About 1/2 cup ~4 oz. creamy goat or cow’s milk cheese, such as Laura Chenel chevre or Nicasio Valley Foggy Morning, softened to room temperature (Note: If you use Nicasio Valley Foggy Morning with Basil & Garlic, you can skip adding herbs beyond the chive garnish)
- 1 tsp chopped fresh thyme
- Freshly ground black pepper
- Pinch cayenne pepper or chili powder optional
- 3 jarred roasted Spanish piquillo red peppers cut into 1/4-inch strips
Instructions
- Line a large, rimmed baking sheet with a couple layers of paper towels.
- Using a mandoline, slice the zucchini lengthwise to get about 16 long, thin strips each about 1/16 to 1/8 inches thick. Set the zucchini on the paper towel and sprinkle both sides with salt; you’ll use about 1 teaspoon for all the slices. Let sit for 20 minutes to soften, then remove excess water.
- Meanwhile, trim any coarse ends from the chives. Cut 2-inch-long pieces from the tip end of the chives and reserve. Thinly slice the rest of the chives (you should have about 1 tablespoon sliced chives).
- For the Zucchini Rolls with Herbed Cheese and Sigona’s Sweet Red Pepper Relish: In a small bowl, mash the cheese with the relish, sliced chives, thyme, salt, black pepper and the cayenne/chili powder. Season with more salt and pepper to taste (it should be assertive).
- Pat the slices of zucchini dry (very dry) on both sides with more paper towels. Set a slice of zucchini on a clean work surface and spread with about 1 teaspoon of the cheese mixture (you may want to use your fingers for this). At one end of the zucchini, place a few of the 2-inch chive sticks, positioning them perpendicular to the roll so that their more attractive end will peek out when the zucchini slice gets rolled. Beginning with the chive end, roll the zucchini up and stand the roll upright on its edges on a platter. Refrigerate for up to 2 hours before serving.
- For the Zucchini Rolls with Herbed Cheese and Roasted Spanish Piquillo Red Peppers: In a small bowl, mash the goat cheese with the sliced chives, thyme, salt, black pepper and the cayenne/chili powder. Season with more salt and pepper to taste (it should be assertive).
- Pat the slices of zucchini dry on both sides with more paper towels. Set a slice of zucchini on a clean work surface and spread with about 1 teaspoon of the cheese mixture (you may want to use your fingers for this). At one end of the zucchini, lay one or two strips of the red pepper and a few of the 2-inch chive sticks, positioning them perpendicular to the roll so that their more attractive end will peek out when the zucchini slice gets rolled. Beginning with the chive end, roll the zucchini up and stand the roll upright on its edges on a platter. Refrigerate for up to 2 hours before serving.
Tried this recipe?Let us know how it was!