Stuffed Fresh Vegetables with Saint Albray

Description


recipe image
Add to Favorites My Favorites Email this recipe Print this recipe

Ingredients

At a glance
Cheeses
Course
Soft-Ripened Cheeses
Occasions
Serves
4

* 8 oz. Saint Albray (1/2 lb.)
* 6 tomatoes
* 1 cucumber
* 8 large cultivated mushrooms (champignon de Paris)
* 1 1/3 cup sweet corn
* 1 bunch flat parsley
* 1 bunch fresh mint
* 1/2 lemon
* 2 Tbsp. olive oil
* Salt and pepper

Methods/steps

* Slice the tops off of 4 tomatoes and carefully hollow them out with a small spoon. Peel the cucumber (leave a band of skin on if you’d like), cut off the ends and cut into 4 equal segments. Carefully hollow them out with a small spoon, leaving a "floor" at the bottom of each one. Carefully wash the mushrooms and hollow them out using a small spoon, taking care not to break them.

* Remove the rind from the Saint Albray and cut into small cubes. Finely chop the parsley and mint. Cut the remaining 2 tomatoes in quarters, remove the seeds and cut into small cubes. Put diced tomatoes into a bowl and add the corn, parsley, mint and then the cubes of Saint Albray.

* In a separate bowl, mix the juice of 1/2 lemon, olive oil and 1 Tbsp. of lukewarm water. Add salt and pepper to taste. Pour the dressing over the salad and mix well. Divide evenly into the hollow tomatoes, cucumber segments and mushrooms. Keep chilled until ready to serve.

Additional Tips


Reviews