Cucumber and Farmer’s Cheese Roll-Ups
A two-step appetizer: salted cucumber, farmer’s cheese, herbs, and a tortilla wrapped into a tight roll. Slice into thick rounds for a snack platter.
- Time
- 10 min
- Serving
- 245 kcal
- Ingredients
- ≈ $1.50
- Protein
- 7 g
Ingredients
- 1 Pickled cucumberspack 680 g ≈ $3.20 70 g
- 2 Cream cheesepack 140 g ≈ $1.80 45 g
- 3 Wheat tortillaspack 240 g ≈ $2.50 40 g
- 4 Dillpack 50 g ≈ $1.80 5 g
- 5 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pat salted cucumbers dry with paper towels and cut into long sticks.
Spread a thin, even layer of farmer’s cheese on the tortilla.
Sprinkle with finely chopped dill4 and black pepper.
Arrange cucumber sticks near one edge.
Roll tightly into a compact log, sealing any gaps.
Slice into 2–3 cm (¾–1¼ inch) thick rounds and serve.
Tips
- Why it works
- Dry the pickles so the roll doesn't fall apart from moisture or go soggy inside. If they stay wet, the tortilla softens and loses its shape.
- Substitutions
- Swap the cream cheese for 45 g of brynza for a richer flavor. You can leave out the dill if you don't have it, but add 5 g of parsley for freshness.
- Common mistakes
- If the roll falls apart when you slice it, the pickles aren't dry enough or the cream cheese layer is too thick. Check that the cheese layer is even.
- Storing and reheating
- Keep in the fridge for 1 day, wrapped in plastic wrap. Reheat for 30 seconds in the microwave, but it's better eaten fresh.
- Serve with
- Serve with cold kvass or beer at a party when you need to feed guests quickly without cooking.
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