Cucumbers Stuffed with Goat Cheese, Hazelnuts and Ham

Cucumbers lend themselves well to stuffing - you just need to get your hand on it. It is best to use a noisette knife. The result is a quick and effective snack that's very easy to eat and serve.

Ingredients

• 10 medium sized young cucumbers
• 150-180 g soft goat cheese
• 50–70 g peeled roasted hazelnuts
• 50 g dried cranberries
• 3-4 slices of dry-cured ham
• 1 tbsp. l. natural yoghurt
• 2-3 feathers of green onions
• 1-2 sprigs of rosemary
• salt and freshly ground black pepper

Directions

1. Chop the cranberries and green onions. Boil 1 glass of water in a saucepan, add rosemary and cranberries. Remove from heat and cool. Throw on a sieve, remove the rosemary, dry the cranberries.
2. Coarsely chop the hazelnuts. Mash the cheese with a fork, adding yogurt. Stir in onions, cranberries, nuts, salt and pepper.
3. Peel the cucumbers, cut into pieces 4–5 cm long. Remove the core, keeping the sides and bottom. Stuff the cucumbers with the filling and garnish with thin strips of ham.