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The appetizer, Light and fresh

Cucumber, mint and fresh goat cheese verrines

Cucumber, mint and fresh goat cheese verrines are a cold appetizer for 6, made by blending seeded cucumber with fresh goat cheese and mint. They take 15 minutes of active work and are made entirely in the morning for the evening. The recipe is very easy, costs about €1.00 per person, and works best when the cucumber is well seeded to keep a thick, creamy texture.

A cool, green little cream that quenches your thirst, cucumber, mint and goat cheese, served chilled in pretty glasses.

Cucumber, mint and fresh goat cheese verrines
For
6 people
Work
15 min
Total time
20 min
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€1.00
Calories per person
110 kcalcalculated by Kiloach, your weight coach

This is a cool, green cream, light on the palate, that stands apart from heavier starters. Cucumber brings crunch and freshness, goat cheese adds body and a tangy edge, mint wakes everything up with its clean scent. Served well chilled in small glasses, it quenches your thirst from the first bite and opens the appetite without weighing you down.

It's the right recipe for a summer dinner on the terrace with friends, a light cocktail party, or the start of a family meal on a hot day. It fits well in a menu where the main course is richer, since it needs no cooking and no waiting, just freshness and a little care in the presentation.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 20 min
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

In the morning, seed and blend the cucumber with the goat cheese, mint and lemon, then divide the cream among the glasses and keep them in the fridge until serving. Right before guests arrive, there's nothing left to do, the verrines just wait chilled. At serving time, top each glass with a mint leaf and a drizzle of olive oil.

The ingredients

6 people

Fruits and vegetables

  • Cucumbers 2
  • Fresh mint 1 bunch
  • Lemon 1

Dairy

  • Fresh goat cheese 200 g

Pantry

  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Peel the cucumbers, cut them in half, scoop out the seeds with a spoon, and cut the flesh into chunks. 10 min

    Keep a few thin peel slices for garnish.

  2. Blend the cucumber with the fresh goat cheese, mint, lemon juice, olive oil, salt and pepper until smooth. 5 min

    Keep a few whole mint leaves for garnish.

  3. Divide the cream among the glasses and refrigerate. 5 min

    Pipe it in with a piping bag or small funnel to keep the edges of the glasses clean.

When it's time to serveThe final touches, right in front of your guests.

  1. Top each glass with a mint leaf and a drizzle of olive oil.

    A touch of Espelette pepper adds a nice spot of color and warmth.

Our tips to get it right

  • Pick a creamy fresh goat cheese, log style or drained fromage blanc, so the texture stays smooth with no lumps after blending.
  • Taste the cream before filling the glasses and adjust the tang with a bit more lemon juice if your goat cheese is mild.
  • Pulse the blender in short bursts rather than running it continuously, this keeps air out and the cream dense.

The variations

  • Swap the fresh goat cheese for thick fromage blanc for a milder, less tangy version.
  • Add a few basil leaves alongside the mint for a more fragrant, summery verrine.
  • For kids, cut the mint by half and skip the spice garnish on top.

What to serve it with

  • Grilled bread toasts on the side
  • A chilled rosé as an aperitif
  • Lemon water for the kids

Storage

The verrines keep for 2 days in the fridge, covered or wrapped, without the final garnish. They don't freeze well, the cucumber would release too much water once thawed. Always serve them well chilled, with no reheating.

Questions about this recipe

Can fresh goat cheese be swapped for another cheese?

Yes, thick fromage blanc or well drained fresh curd cheese work very well and give a milder cream. Avoid hard cheeses, they won't blend into a smooth cream.

How do you keep the cream from turning watery?

Seed the cucumber thoroughly before blending, since the seeds hold a lot of water. You can also drain the cucumber flesh on paper towels for a few minutes before blending.

What kind of glasses should you use for this recipe?

Small clear glasses of about 80 to 100 milliliters are plenty, they show off the layers nicely. Shot glasses also work well for a casual, fun cocktail party.

Can you make this for more than 6 people?

Yes, just double the cucumber, goat cheese and mint while keeping the same proportions. Blend in batches if your food processor is small, to keep the texture even.

Can cucumber, mint and fresh goat cheese verrines be made ahead?

Yes, during the day. The recipe needs 15 min of work in total, split up like this, the same day, 3 steps, when it's time to serve, 1 step.

How long does it take to make cucumber, mint and fresh goat cheese verrines?

Allow 20 min in total, including resting and cooking time, of which 15 min is actual work. The recipe is rated "very easy".

How many calories are in cucumber, mint and fresh goat cheese verrines?

About 110 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does cucumber, mint and fresh goat cheese verrines cost?

About €1.00 per person, that's €6.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

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