While cooling the cheese will absorb and enrich itself with flavours from the other ingredients bringing out a fresh taste of chili, mint and lemon
Serve this summer appetizer with a slice of roasted French baguette
Thinly slice the cucumber lengthwise with a vegetable peeler or mandolin and place them on paper towels while making the filling. Crumble the Apetina white cheese in a bowl. Pit the olives and chop them finely. Split the chili, remove the seeds and chop thinly. Take of the leaves from the mint stalks and chop them very finely. Squeeze the lemon and separate the juice, approx. 15ml. Add the olives, chili, mint and lemon juice to the cheese and toss the ingredients slightly together. Add black pepper to the taste. Place a heaping teaspoonful of mixture at the end of each cucumber slice, roll up and secure with a toothpick. Refrigerate until ready to serve (approx. 1 – 2 hours).