Prep Time: 10 min Total time: 10 min
Yield: 12 to 15 appetizers
2 garlic cloves
4 ounces cream cheese, softened
2 teaspoons basil, finely chopped
2 teaspoons chives, thinly sliced
pinch cayenne pepper
2 tablespoons walnuts, toasted, finely chopped
1 zucchini squash
To make Boursin cheese peel garlic cloves
put in boiling water 3 minutes. Drain, put through a garlic press and combine
in a medium bowl with cream cheese, basil, chives, cayenne pepper and walnuts. Set aside for 1 hour to blend flavors. Taste
for seasoning, add salt if necessary. Can be made 1 day ahead, covered, refrigerated. Bring to room temperature before using.
Trim stem end of squash. Place on work surface. Using a vegetable peeler or mandoline, cut into thin
lengthwise ribbons. Discard first and last slices.
Spread approximately 2 teaspoons cheese on each slice. Starting at one end, roll up into a cylinder. Place upright on a
platter and serve immediately.
recommendation: Pinot Gris; Chardonnay|