Greek-Style Boursault Verrine


As an appetizer or as an original main course, these bowls filled are filled with a creamy mixture that combines the delicious taste of Boursault with the freshness of cucumber and the teasingly subtle flavors of coriander and chive.
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At a glance
Soft-Ripened Cheeses
* 1 cucumber
* 1 Boursault
* 1 tsp. olive oil
* 2 tsp. fresh coriander leaves
* 4 tsp. small cubes of red, green and yellow peppers
* 1 tsp. chopped chives
* Fresh ground pepper to taste


1. Peel the cucumber, cut in two lengthwise. Use a small spoon to remove the seeds. Cut into cubes and put into a mixer bowl.
2. Add the Boursault, which has been cut into 8 pieces, and the coriander. Mix at high speed for about 1 minute or until the mixture is well blended.
3. Season with pepper and blend in the olive oil without stopping the mixer. 

4. Pour into 4 pretty glass bowls and chill for at least one hour. 

5. Just before serving, sprinkle pepper cubes and chopped chives over each bowl.

- The cucumber must be very fresh (crispy, not soft) if you want your dish to have the perfect flavor. You can choose to use small cucumbers, which are often more juicy. In this case, use two cucumbers.

You can also use: frozen pepper cubes
 and or frozen chopped chives