Filled cucumber boats with Roquefort cream (football snacks)

Name: Filled cucumber boats with Roquefort cream (football snacks)
Cook time: 10 min
Total time: 10 min
Yield: 16
Ingredients: 1 medium sized cucumber (approx. 26 cm long); 3 Tomatoes; 1/2 bunch Thyme; 250 g Roquefort cheese; 150 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 16

1 medium sized cucumber (approx. 26 cm long)
3 Tomatoes
1/2 bunch Thyme
250 g Roquefort cheese
150 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the cucumber and halve lengthwise. Remove seeds with a spoon. Wash and quarter the tomatoes, remove the seeds. Finely dice the flesh. ##Wash thyme, dab dry and, except for something to garnish, remove leaves.
2
Crumble cheese and mix with yoghurt. Stir in tomatoes and thyme. Season to taste with salt and pepper. Fill the cheese cream into the ##cucumber## halves and cut them diagonally into small boats of about 3 cm thickness.
3
Arrange on a plate and sprinkle with ##pepper##. Garnish with thyme.