Crunchy Cambozola Zucchini Rolls
12 bites
Preparation time
10 min
Cooking time
15 min

Le Cambozola persillé donne un goût unique au zucchini, au miel et aux amandes en créant une étonnante saveur salée et sucrée.

  • 2 washed zucchinis
  • 250 ml (1 cup) of Cambozola cheese at room temperature
  • 125 ml (1/2 cup) of roasted almonds
  • 15 ml (1 tbsp) of water
  • 15 ml (1 tbsp) of honey
  1. Using a vegetable slicer, slice zucchini in long thin strips of about 1 inch wide. Reserve.
  2. In a small saucepan set over medium heat, bring water and honey to a boil. Add the almonds and mix well. Lower heat and continue to cook until liquid is thickened.
  3. Spread honey almonds on a parchment paper lined surface and allow to cool completely. Once the almonds have cooled, chop finely.
  4. Spread a thin layer of Cambozola cheese over every slice of zucchini. Garnish with honeyed almonds and roll onto itself to form a small roll.
  5. Place on a serving platter and enjoy.