Herbed Goat Cheese Roulade
The process of rolling the cucumbers and cheese in this recipe into a log gives the cheese wonderful aromatics, and the lactic acid in the goat cheese pickles the cucumbers. Don’t be afraid to make it the night before, as that’s actually preferred. If this step seems intimidating, just scoop the cheese with an ice cream scoop and sprinkle the herbs on top.
1 pound goat cheese, room temperature
½ teaspoon salt
¼ cup heavy cream
1 European cucumber
2 tablespoons dill, finely chopped
4 tablespoons parsley, finely chopped
4 tablespoons chives, finely chopped
In a mixing bowl or stand-up mixer, combine the goat cheese, salt, and heavy cream. Whip until the mixture is soft and well combined, then add in the herbs and mix until evenly distributed.
Trim 1 inch off each end of the cucumber. Using a sharp peeler or mandoline, shave long slices from the top of the cucumber to the bottom, until you get to the seeds. When you do, peel the other side.
Place a layer of plastic wrap directly on your work surface. Lay another piece on top and flatten evenly with your hand. This extra layer is necessary to allow a nice tight roulade. Layer the cucumber slices on the plastic wrap, scalloping one over another until you’ve created a 12- by 12-inch square.
Using a small offset spatula, spread the softened cheese on the cucumbers, leaving 1 inch empty at the top of the slices.
Using the base of the plastic wrap, roll the cucumber into a log and wrap tight. Tighten the plastic wrap on both edges of the log and tie into a knot. Place in the refrigerator for 2-4 hours or longer, until it feels firm. Slice and enjoy.