Using a sharp knife, slice the top off the tomatoes. Trim the bottom so they sit upright. Gently scoop out the seeds with a melon baller. Set aside.

In a bowl, combine the bleu cheese, mayonnaise, garlic, cucumber and pepper. Mix well. With a small spoon or a piping bag, fill each tomato and garnish with the chives.

Lay 1 cucumber slice flat. Add a layer of risotto, pressing slightly as you layer it. Next add the red onion, garlic and the tomatoes. Gently roll the cucumbers and hold them with a toothpick.

In a bowl, combine the chipotle puree and the mayonnaise. Mix well and place in a squirt bottle. Squeeze a small amount in the center of the filling of the cucumbers and garnish with the chives.

You can adjust the heat of the chipotle mix by adding or using less of the chipotle puree.