Cheese pots with sweet chilli sauce and cucumber salad

Cooking Salads Cheese pots with sweet chilli sauce and cucumber salad

This beautiful cream cheese mould is a stylish addition to a cheese platter.

Lables: Vegetarian Egg free Fish free Gluten free Shellfish free Wheat free
  1. Line a tea cup or dariole mould with plastic wrap. Press cheese into mould and refrigerate for 1 hour. Thinly slice cucumber and place in a sieve over sink. Sprinkle with salt, leave for 15 minutes, rinse, then pat dry. Place in a bowl with vinegar and chilli. Unmould cheese onto a serving plate, drizzle with chilli sauce and sprinkle with seeds.
  2. Serve with water crackers and cucumber salad.

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200g full-fat cream cheese
1/2 telegraph cucumber, peeled
20ml rice wine vinegar
1 small red chilli, seeds removed, chopped
2 tbsp sweet chilli sauce
2 tsp toasted sesame seeds

Adv

Autors
Preparation time
1:30
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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