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
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.
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