Olive Oil-Cured Chevre-Filled Cigarillos

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

• Marinated Apéro Olives by Food Lust People Love

• O-Gumbo-laya Stew by A Messy Kitchen

• Olive Oil-Cured Chevre-Filled Cigarillos by Culinary Cam (you're here)

• Onion and Olive Oil Focaccia with Sea Salt by Sizzling Tastebuds

• Onion Swirls by Magical Ingredients

• Orange Blueberry Waffles by Jolene’s Recipe Journal

• 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.

The Previous Years' Offerings

My posts link to everyone else's. Enjoy exploring the alphabet through food.

• A Reclaimed Æbleskiver Pan + Æbleskiver Bread Pudding (2024), The Polarizing Anchovy + Egg Salad Niçoise (2025)

• Börek with a California Twist (2024), A Belated Birthday Bûche De Noël (Yule Log) (2025)

• Crab-Stuffed Ravioli (2024), Lemon Lavender Blackberry Cake (2025)

• Dark Chocolate-Juniper Panna Cotta (2024), Gluten-Free Crystal Dumplings in Noodle Soup  (2025)

• Elderflower & Roasted Strawberry Layer Cake (2024), A Dozen Eggs - Stuffed, Scotch, Curried, and More (2025)

• Fig Leaf-Wrapped Cheese (2025)

• Aïgo Bouido (Provençal Garlic Soup) (2024), Garlicky Fregola with Edamame, Mint, and Ricotta (2025)

• Halva with Fiori di Sicilia (2024), Huckleberry & Earl Grey Tea Cakes (2025)

• I Scream, You Scream, We All Scream for Saffron-Cardamom Ice Cream (2024), Es Teler (Indonesian Drunk Ice) (2025)

• Bulgogi-Inspired Oven Beef Jerky  (2024), Inspired by a One-Word Text: Jjamppong (2025)

• Purple Napa Kimchi  (2024), A Fruit Formerly Known as ‘Kaffir’ + Makrut-Kissed Cookies (2025)

• Lingcod Over Legumes  (2024), Enamored with Culinary Lavender: From Sips to Sweets (2025)

• Mushrooms in My Cookies? Yep. Candy Cap Cookies.  (2024), Mini Peach Galettes (2025)

• Nocino, Italian Green Walnut Liqueur  (2024), White Nectarine-Lime Jam (2025)

• How to Shuck Oysters and a Few Serving Ideas  (2024), Octopus: Takoyaki, a Japanese Snack Food, from a Santa Cruz Apartment (2025)

That's a wrap for my 'o' offering for the Alphabet Challenge. Stay tuned for the letter 'p' in two weeks!