Cervelle de Canut (French cream cheese spread with wine) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A French spread from the Burgundy region. The original recipe asks for quark, a German/French soft curd cheese, but it will work with cottage cheese as well. Serve the spread with fresh toast. The preparation time does not include the 4 hours needed to strain the cottage cheese. Ingredients:
250 g cottage cheese |
100 g cream cheese |
50 ml olive oil |
50 ml white wine |
2 shallots, chopped very fine |
1 tablespoon chervil, finely chopped |
1 tablespoon parsley, finely chopped |
1 tablespoon chives, finely chopped |
salt |
pepper |
Directions:
1. Put the cottage cheese in a very fine sieve (or, alternatively, in a strainer that is lined with straining cloth) and leave to strain for circa 4 hours.
2. Mix the cottage cheese, cream cheese, olive oil, and wine and whip into a paste.
3. Add the shallots, chervil, parsley, and chives, and add salt and pepper to taste.
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