Olive Oil-Cured Chevre-Filled Cigarillos

Culinary Cam
11 minutes ago
3 min read

Here we are at the fifteenth installment of our 2026 Alphabet Challenge that was started by Wendy of A Day in the Life on the Farm. As in years past, we post every two weeks with a recipe inspired by a certain letter. It's like Sesame Street for grown ups! And I love it though I have been remiss at participating regularly this year. I intend to keep up from now on...and catch-up with the letters that I missed. So, here we are with the letter 'o'...

O is for...

Apple Cider Old Fashioned by A Day in the Life on the Farm
BBQ Deviled Eggs with Crispy Fried Onions by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Gumbo-laya Stew by A Messy Kitchen
Marinated Apéro Olives by Food Lust People Love
Olive Oil-Cured Chevre-Filled Cigarillos by Culinary Cam (you're here)
Onion and Olive Oil Focaccia with Sea Salt by Sizzling Tastebuds
Orange Blueberry Waffles by Jolene’s Recipe Journal
Orange Cranberry Rolls by Blogghetti
Pumpkin Olan by Mayuri’s Jikoni
Rhubarb and Strawberry Baked Oatmeal by Karen’s Kitchen Stories

Nasturtium Leaves

Last week, R and I went to a lavender event at the Earthbound Farm Farmstand. But, as I do events for them, they allow me to harvest other items whenever I am there. In addition to a basket full of lavender, I also grabbed organic Cecil Brunner roses and organic nasturtium leaves.

You will see the rose petals in a different recipe soon. But, for now, this is how I used the nasturtium leaves. Whenever I get my hands on nasturium leaves, I make these. They are the perfect tantalizing bite for the start of any celebratory meal. I served these at a watch party for the World Cup finals - Spain vs. Argentina.

Olive Oil-Cured Chevre-Filled Cigarillos

Ingredients

6 to 8 organic nasturtium leaves
1 teaspoon spice blend of your choice (I used Herbes de Provence because I had lavender on my brain)
1/3 cups chevre (feel free to substitute cream cheese fromage blanc, or any other spreadable cheese you like)
freshly ground salt
freshly ground pepper
1 teaspoon freshly squeezed lemon juice
olive oil, as needed
water
Also needed: toasted bread for serving

Procedure

Destem your nasturtium leaves. Fill a saucepan with water and heat until it is beginning to steam. Quickly plunge one leaf at a time into the water. I use tongs to hold the leaf, release it so it float flat on top, then I grab it again with the tongs and place it flat on a plate. Repeat until all of the leaves are blanched.

Place the chevre, spices, and lemon juice in a small mixing bowl. Add a few grinds of salt and pepper. Then use a spoon to combine the ingredients.

Place a leaf on your workspace or cutting board. Add 1 to 2 Tablespoons filling to the leaf. And roll into a tight cylinder.

Place the rolled leaves into a container and pour enough olive oil over them to be mostly submerged. Cover and refrigerate. Leave the rolls to cure overnight. Before serving remove them from the refrigerator and let them come to room temperature.