2 blocks fresh grilling cheese, about 160 g each, cut into 6 slices each (see note)

2 tbsp (30 ml) olive oil

2 tbsp (30 ml) ouzo or sambuca (or other anise-flavoured liqueur)

12 thin ribbons English cucumber (cut with a mandolin)

Fresh thyme leaves

Salt and pepper

In a skillet over medium-high heat, brown the cheese in the oil for about 1 minute on each side or until just starting to melt. Deglaze the skillet with the ouzo. Remove from the heat. Transfer to a plate.

On a work surface, align the cucumber ribbons. Place a slice of cheese at one end of each ribbon and wrap tightly. Place on a serving plate.

Sprinkle the hors-d’oeuvres with fresh thyme leaves. Delicious with Sparkling Grapefruit Gin (see recipe).

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