Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
Ingredients- 1 cucumber (s)
- 250 g ricotta
- 2 tablespoon breadcrumbs
- 2 tablespoon hazelnuts, ground
- 4 tablespoon raisins
- 1 teaspoon lemon juice
- salt and pepper
- parsley, smooth
- 2 tablespoon pine nuts
Print Recipe
Pin Recipe Instructions
- Peel the cucumber a little, cut in half lengthways and core. Chop the raisins.
- Mix the ricotta, breadcrumbs, ground hazelnuts, raisins, lemon juice, a little chopped parsley, salt and pepper.
- Pour the filling into the cucumber halves, cut diagonally into 3-4 cm wide pieces. Garnish with parsley and pine nuts, which have been roasted beforehand in a non-fat frying pan.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below