Bleu De Bresse On Cucumber Rounds

Cooking Instructions

Put the Bleu de Bresse, cream cheese, and cream in a large mixing bowl or in the bowl of a food processor and process until well combined and smooth.

To prepare the cucumbers, wash and cut each into slices a little less than 1/4 inch thick. (If they are not to be used immediately, put the cucumber rounds on a towel-lined baking sheet, cover with plastic wrap, and refrigerate for no more than 3 hours.)

To serve, place the cheese mixture in a pastry bag fitted with a decorative tip and pipe onto the cucumber rounds.

Wine Pairing(s)

Corbett Canyon White Zinfandel

Paitin Langhe

Gallo 'Frei Ranch' Cabernet Sauvignon

Louis Bernard Cotes du Rhone Villages

Barefoot White Zinfandel

Chateau Cantenac Brown Margaux

Selbach Oster 'Zeltinger Himmelreich' Riesling Auslese

Clos De Malte Lalande-De-Pomerol

Vivalda Massimiliano Guaragna

Dr. Pauly Bergweiler Riesling Spätlese 'Bernkasteler alte Badstube am Doctorberg'