Herbed cream cheese with cucumber salad
Cucumbers are at their crunchiest and juiciest in summer and this dish is a perfect foil for creamy soft cheese
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 15 minutes plus chilling
- Beat the cheese, herbs, shallots, garlic and red wine vinegar together and season well. Spoon into ramekins or moulds lined with cheesecloth and chill overnight.
- For the cucumber salad, take strips off the skin of the cucumber with a peeler, then cut it into fine slices, put in a bowl with the salad herbs and lemon juice and season.
- Arrange some cucumber on 4 plates, drizzle with oil and turn a ramekin out onto each. Serve with bread.
Per serving
184 kcalories, protein 10.5g, carbohydrate 1.9g, fat 14.9 g, saturated fat 7.9g, fibre 0.4g, salt 0.9 g
Recipe from olive magazine, July 2008.
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http://www.bbcgoodfood.com/recipes/6551/
http://www.bbcgoodfood.com/recipes/6551/
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 15 minutes plus chilling
Ingredients
- 300g fromage blanc or soft, mild goat's cheese
- 3 tbsp chopped mixed herbs, such as chives , flat-leaf parsley and tarragon
- 1 shallot , finely chopped
- 1 garlic clove , crushed
- 1 tsp red wine vinegar
CUCUMBER SALAD
Per serving
184 kcalories, protein 10.5g, carbohydrate 1.9g, fat 14.9 g, saturated fat 7.9g, fibre 0.4g, salt 0.9 g
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