Happy Friday, and welcome to a new series here on Cuvee: Foodie Fridays! Each week, I’ll post a delectable dish along with a wine pairing to share with your guests or with your special someone. Starting off easy with an awesome appetizer that is perfect for spring/summer meals: chorizo-goat cheese stuffed cucumber roll-ups.
Just a few ingredients will earn you rave reviews!
Ingredients (serves 4):
- 1 English Cucumber (the longer kind, usually plastic wrapped in the grocery store)
- .5 lb Chorizo
- 1 4-ounce log of goat cheese
- Toothpicks for serving
Directions for Deliciousness:
- Cook the chorizo in a skillet (if using chorizo sausage, remove from casing before cooking)
- Allow chorizo to cool slightly. While still warm, mix goat cheese in with chorizo
- Put mixture into a bowl and chill in refrigerator (at least one hour, but can be made ahead and chilled overnight)
- Peel cucumber, and cut it in half
- Now slice thin pieces of cucumber lengthwise (the easiest way to do this is using a mandolin, but a knife will work with steady hands)
- Once chilled, spoon a tablespoon of chorizo-goat cheese mixture onto one end of each cucumber slice.
- Roll the cucumber up around the mixture and secure with a toothpick.
2011 Shenandoah Vineyards Chenin Blanc-Viognier – This wine really does showcase the best of both Chenin Blanc and Viognier worlds. Predominantly Chenin Blanc, this blend has the body and creaminess to stand up to the goat cheese in this appetizer, but is light enough not to overpower the cool crispness of the cucumber. The Viognier adds just a hint white peach. Enjoy!