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Cucumber and Cheese Verrine

This is the perfect starter for any summer meal.

Author Susan Herrmann Loomis


  • 2 long European cucumbers peeled and cut into chunks.
  • 1 ¾ cups fromage blanc fresh cheese
  • 1 tablespoon white wine vinegar
  • Freshly ground black pepper
  • Sea Salt
  • 1 bunch chives


  1. Puree the cucumbers in a food processor. Transfer the puree to a sieve, and set the sieve over a bowl. (Chill for 1-3 hours)
  2. Whisk the fresh cheese until it becomes slightly lighter. Whisk in the vinegar, season with salt and pepper.
  3. Mince the chives and fold them into the fresh cheese.
  4. To serve, discard (but reserve – it is delicious to drink!) the juice that has drained from the cucumber puree. Season the cucumber lightly with salt, then evenly divide it among 8 small glasses. Top with an equal amount of the seasoned cheese, and serve immediately.

Recipe Notes

Serves 8