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Le Chaudron recipe

Verrine de légumes et fromage frais

Layered vegetable and cream cheese cups

⏱ 15 minServes 6Easy145 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

  • 300 g (11 oz)cream cheeseSt Môret or Philadelphia
  • 200 g (7 oz)fresh goat cheese
  • 100 ml (½ cup)thick crème fraîche
  • 1cucumber
  • 200 g (7 oz)cherry tomatoes
  • 1red bell pepper
  • 1avocado
  • 1lemon
  • 3 clovesgarlic
  • 1bunch of chives
  • 1bunch of fresh basil
  • 1bunch of fresh mint
  • 5 tbspextra-virgin olive oil
  • 100 g (3½ oz)toasted pine nuts
  • 1 tspsweet paprika
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 300 g (11 oz) cream cheese St Môret or Philadelphia
  • 200 g (7 oz) fresh goat cheese
  • 100 ml (½ cup) thick crème fraîche
  • 1 cucumber
  • 200 g (7 oz) cherry tomatoes
  • 1 red bell pepper
  • 1 avocado
  • 1 lemon
  • 3 cloves garlic
  • 1 bunch of chives
  • 1 bunch of fresh basil
  • 1 bunch of fresh mint
  • 5 tbsp extra-virgin olive oil
  • 100 g (3½ oz) toasted pine nuts
  • 1 tsp sweet paprika
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

8 clear serving glasses1 large mixing bowl1 whisk1 sharp knife1 vegetable peeler1 piping bagBlack peppercorns

03 — Method

  1. Make the cheese base: in the large bowl, mix the cream cheese (St Môret), the fresh goat cheese and the thick crème fraîche until perfectly smooth and creamy. Together they give the cups both mildness and punch.
  2. Remove the green germ from the 3 garlic cloves and chop them VERY FINELY with a paring knife, so they blend evenly into the cheese cream without biting.
  3. Finely snip the chives, fresh basil and fresh mint, keeping a few whole leaves for garnish. These Mediterranean herbs bring the fresh summery note.
  4. Stir the chopped garlic and snipped herbs into the cheese cream with a fork until evenly mixed. Season with fleur de sel and plenty of pepper. This herby base is the foundation of the cups.
  5. Peel the cucumber with a vegetable peeler, leaving a few green stripes for color. Seed it and cut into tiny 5 mm (¼ in) dice. Cut the 200 g (7 oz) of cherry tomatoes into small quarters. Cut the red bell pepper into tiny 5 mm (¼ in) dice.
  6. Peel the avocado and cut it into 1 cm (⅜ in) dice. Squeeze the lemon juice over it IMMEDIATELY so it doesn’t turn brown. This is ABSOLUTELY essential to keep the topping bright green.
  7. Toss the diced vegetables (cucumber, cherry tomatoes, red bell pepper, avocado) in a bowl with 3 tbsp of extra-virgin olive oil, the sweet paprika, salt and pepper. This vegetable tartare brings fresh crunch to the cups.
  8. Assemble the 8 glasses: pipe the herbed cheese cream into the bottom with a piping bag for a neat finish. Top with the Mediterranean vegetable tartare. Drizzle with extra-virgin olive oil and scatter with toasted pine nuts and mint.

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