Brie, Cucumber, and Strawberry Rolls
A thin ribbon of fresh cucumber wraps around a slice of soft brie tucked with half a strawberry and a briny caper in these light canape rolls. On a single skewer you get creamy cheese, cool cucumber, sweet berry, and a tangy hit of caper: a one-bite appetizer that comes together in minutes with no cooking at all.
The recipe was born at a cooking class run as an Italian kitchen show, where guests assembled dishes from Italian products. Brie, though French in origin, plays the role of a soft creamy cheese typical of Mediterranean snack platters here; the combination of cheese with berries and capers is in the spirit of modern finger-food spreads.
Tips and Swaps
- Slice the cucumber with a vegetable peeler or mandoline; you want flexible ribbons that won’t snap when rolled.
- Camembert or another soft white-rind cheese works in place of brie; you can swap the strawberry for half a fig or a grape.
- Rinse the capers if they are very salty, so they don’t overpower the berry.
- Assemble the rolls shortly before serving: the cucumber quickly releases liquid and the rolls lose their shape.
Serve chilled as an aperitif appetizer alongside sparkling or white wine. The finished rolls are best eaten right away; they don’t keep well because of the fresh cucumber.
Part of Italian cuisine — 24 more recipes in the section.
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Ingredients
Instructions
Peel the cucumber and slice it into thin, long ribbons.
Slice the brie into pieces as well, but smaller: about 2 to 3 mm thick and 6 to 7 cm long.
Place a strawberry, cut in half (or into 4 pieces if the berry is too large), on the cheese, and set a caper alongside it.
Lay the cheese on the cucumber, roll it up, and secure with a skewer. Sprinkle with coarsely ground black pepper and garnish with a mint leaf.
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