Vegetable Boat with Cheese Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g sheep cheese or feta cheese
- 200 g cream cheese with yourt
- 6 tablespoon milk
- 1 bunch chives
- 0.5 ½ cucumber (s), approx. 250 g
- 1 large bell pepper (s)
- Pepper, whiter
- possibly salt
- 1 head lettuce, a few leaves for garnish
Print Recipe
Pin Recipe Instructions
- Finely mash the sheep`s cheese. Mix with cream cheese and milk until creamy. Wash, drain and finely chop the chives. Stir the chives into the cheese cream except for 2 teaspoons. Season to taste with pepper and possibly salt.
- Clean and wash the cucumber. Halve lengthways and core. Cut the cucumber into 4 pieces. Clean and wash the peppers and cut into 8 equal wedges. Wash and drain the lettuce leaves.
- Pour the cheese cream into a piping bag and squirt it onto the vegetables with the large perforated nozzle (or fill it with a tablespoon). Arrange the boats on the lettuce leaves. Sprinkle with the remaining 2 teaspoons of chives and serve.
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