Recipe of the Week
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CHÈVRE WITH HERBES DE PROVENCE
1 small log of soft chèvre
8 ounces softened cream cheese
1 large clove of garlic, crushed and chopped
1 tablespoon each of freshly chopped lavender flowers, rosemary , savory, oregano,
and fennel seed, OR 2 tablespoons dried Herbes de Provence blend.
Mix all ingredients together and let sit for 10 minutes before serving. (If using
dried herbs, it is best to let this sit refrigerated for at least one hour to develop
flavors.) Spread over crackers or bread, or place in cucumber cups for an elegant
presentation.
CUCUMBER CUPS
1 large English cucumber
Wash cucumber well. Cut off each end. Peel strips of the cucumber skin lengthwise,
leaving a good portion of the dark green to form a pattern when cut. Slice cucumber
into 1½ inch pieces. Using a melon baller, cut a shallow circle in the top of each slice,
removing some of the seeds. Do not cut through to the bottom of the slice.
To serve, place a teaspoon of chèvre with Herbes de Provence into the cucumber
cup. Garnish with fresh herbs and serve.
1 small log of soft chèvre
8 ounces softened cream cheese
1 large clove of garlic, crushed and chopped
1 tablespoon each of freshly chopped lavender flowers, rosemary , savory, oregano,
and fennel seed, OR 2 tablespoons dried Herbes de Provence blend.
Mix all ingredients together and let sit for 10 minutes before serving. (If using
dried herbs, it is best to let this sit refrigerated for at least one hour to develop
flavors.) Spread over crackers or bread, or place in cucumber cups for an elegant
presentation.
CUCUMBER CUPS
1 large English cucumber
Wash cucumber well. Cut off each end. Peel strips of the cucumber skin lengthwise,
leaving a good portion of the dark green to form a pattern when cut. Slice cucumber
into 1½ inch pieces. Using a melon baller, cut a shallow circle in the top of each slice,
removing some of the seeds. Do not cut through to the bottom of the slice.
To serve, place a teaspoon of chèvre with Herbes de Provence into the cucumber
cup. Garnish with fresh herbs and serve.