Cheese Roll-Ups with Cucumber
Thin slices of mozzarella spread with chive and lemon cream cheese and rolled around crisp cucumber spears and fresh basil leaves.
Why you'll love Cheese Roll-Ups with Cucumber
This is a snack built from what fills the refrigerator in August: cold cucumbers, a bunch of basil, and good mozzarella. Thin slices of mozzarella get a layer of cream cheese whipped with chives, garlic, and lemon zest, then roll around a crisp cucumber spear and a basil leaf. They take fifteen minutes, use no stove at all, and hold you from lunch to dinner.
Two small steps make them work. Mozzarella sliced thin and left at room temperature for 10 minutes turns pliable enough to roll smoothly, and the cream cheese acts as glue, so each roll stays closed seam side down. Trimming the seedy center from the cucumber spears and patting them dry keeps the filling firm, so the cheese, herbs, and cucumber each taste like themselves.
Quick overview: This Cheese Roll-Ups with Cucumber comes together in 15 min and makes 4 servings, each 3 roll-ups.
Ingredients
- 8 oz whole-milk low-moisture mozzarella, sliced thin at the deli counter (12 slices)
- 4 oz cream cheese, softened Label: milk, cream, cultures, and salt, with no gums
- 2 tbsp finely chopped chives
- 1 small clove garlic, finely grated
- 1/2 tsp finely grated lemon zest
- freshly ground black pepper
- 1 English cucumber
- a pinch of flaky sea salt
- 12 large basil leaves
- a pinch of Aleppo pepper, optional Label: Aleppo pepper, and salt if any, with no oil
Instructions
- Soften the cheese: Lay the mozzarella slices out on a cutting board and let them sit at room temperature for 10 minutes while you prepare everything else. Cold mozzarella cracks when it bends, and slightly warmer cheese rolls smoothly.
- Make the herbed cream cheese: Stir the cream cheese with the chives, garlic, lemon zest, and plenty of pepper until smooth and evenly flecked with green.
- Cut the cucumber: Cut the cucumber into lengths about as long as your mozzarella slices are wide, then cut each length into spears about 1/2 inch thick, for 12 spears. Slice away the seedy strip along each spear and pat the spears dry with a towel. The seeds hold most of the water, and dry spears keep the roll-ups crisp. Sprinkle them with the pinch of flaky salt.
- Spread and roll: Spread each mozzarella slice with a thin layer of the herbed cream cheese, leaving a small bare border along one edge. Lay a basil leaf and a cucumber spear across the opposite edge and roll the cheese up snugly around them, finishing on the bare border.
- Set and serve: Place the roll-ups seam side down on a plate, which holds them closed as the cream cheese firms. Dust them with Aleppo pepper, if using, and serve cold, or refrigerate for up to 2 hours first.
Storage and leftovers
Covered and refrigerated, the roll-ups keep for 1 day; after that the cucumber begins to release water into the cheese. The herbed cream cheese keeps in a sealed container in the refrigerator for up to 4 days.
Once they are out of the refrigerator, eat them within 2 hours, or pack them with an ice pack.
Variations
- Cheddar: Use deli-thin slices of mild cheddar, which roll best at room temperature.
- Sun-dried tomato: Tuck a thin strip of sun-dried tomato in with each cucumber spear.
- Goat cheese: Use soft goat cheese in place of the cream cheese for a tangier filling.
- Spicy: Add a thin strip of seeded jalapeño with each cucumber spear.
Notes and tips
- Ask for deli-thin: Mozzarella sliced about 1/16 inch thick rolls easily, and thicker slices tend to split.
- Check the cream cheese label: Look for milk, cream, cultures, and salt, with no gums.
- Use a toothpick: If a roll keeps opening, pin it with a toothpick until the cream cheese firms in the refrigerator.
- Pack them snug: Fit the roll-ups seam side down in a container so they hold each other closed on the way to work or the pool.
Nutrition and mindful eating
- Mozzarella brings protein and calcium, and with the cream cheese, real fat, which is what turns a light snack into one that holds you.
- Cucumbers are mostly water, so each bite is cool, crisp, and hydrating on a hot day.
- Chives, garlic, lemon zest, and basil bring big flavor in small amounts, so the cheese tastes fresh and bright.
- Protein and fat together digest slowly, which keeps your energy even between meals.
- As you eat, notice the cool snap of the cucumber inside the soft cheese, and check in later: three roll-ups should carry you 2 to 3 hours to your next meal, hungry but steady instead of ravenous.
Frequently asked questions
Have a question about this Cheese Roll-Ups with Cucumber? Start here, with the questions people ask most.
What kind of mozzarella works best?
Whole-milk low-moisture mozzarella, the kind sold in blocks or sliced at the deli. Fresh mozzarella packed in water is too soft and wet to roll.
Can I make them ahead?
Yes, up to a day ahead. Keep them covered and seam side down in the refrigerator.
Can I use other vegetables?
Yes. Thin strips of red bell pepper, celery, or blanched asparagus roll up the same way.
Are they good for a party?
Yes. Cut each roll-up in half crosswise and stand the pieces on end for bite-size appetizers.
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