Cucumber Verrine

Cucumber Verrine

The art of presenting food in a glass is called “verrine” (pronounced ver-een)

Usually a verrine is an appetizer or desert consisting of a number of components layered artfully in a glass. Here we have a refreshing cucumber and red capsicum verrine. French women consume 5 kilos of cucumbers each, per year, mostly in the summer months. Maybe that’s why French women don’t get fat! This is a simple concoction which looks good and tastes even better.


  • 2 cups of cucumber
  • 2 red capsicums
  • 3 tbls olive oil
  • Juice of a small lemon
  • 2 tsp honey
  • Salt and pepper
  • 3 tbls chopped basil
  • 3 tblsp goat cheese
  • 2 tblsp chopped chives


  1. Cut cucumber in half and remove seeds, then cut into small cubes.
  2. Slice top off capsicum, remove seeds and cut into half inch slices. Steam for about 8 minutes, cool off in cold water and cut into small pieces. This is better done ahead of time and refrigerated.
  3. When ready to serve, put 1/3 of cucumber at the bottom of your glass and follow with a layer   of capsicum and then add the rest of the cucumber. Mix the oi, honey and lemon juice , season to taste. Pour the dressing over the vegies.
  4. Mix the goat cheese (I used Danish Fetta) with chives and basil and top each verrine with the cheese mixture.

Cucumber Verrine
Tested by Ada Barnett (Farmer at Art) in the kitchen of Jeanne d’Moore (Moora, WA)

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