Concombre Crème
Fresh crispy garden cucumber is lightly marinated in champagne vinegar and topped with a cream sauce, gruyere cheese and croutons. Amazing summer flavors!
The Recipe!
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2 medium-large cucumbers
1/4 cup of flavored vinegar (I used champagne vinegar)
Gruyere Cheese
Sea salt and fresh cracked pepper
Herbs De Province
Few slices of french bread toasted for croutons
Several black oil cured olives (garnish)
1 cup of whipped cream cheese
1/4 cup of whole milk
La Methode:
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For sauce:
Whisk whipped cream cheese and milk in a small saucier pot on a low heat until well blended. Add a pinch of salt and pepper to flavor.
Cut cucumbers thinly on a diagonal and place in a bowl with vinegar and a 1/2 teaspoon of salt and pepper. Toss well and marinate for at least 1/2 hour.
Place cucumber slices in individual plates, top with cream sauce, shaved gruyere cheese (with vegetable peeler), olives, croutons and Herbs De Province. Voila!
