Cervelle de Canut (Herb-Flecked Cheese Spread)

18.03.08

YIELD

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TOTAL TIME

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DIFFICULTY

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This is an excellent idea for an appetizer from Lyon, France.
It only takes a few minutes to make, and you can save some in the fridge for a few days… because you are going to want to go back for more!

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4 to 6 servings
TIME: 2 to 3  hours[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]

[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS

  • 2 cups whole or low-fat plain Greek yogurt
  • 2 tablespoons finely chopped fresh flat-leaf parsley leaves
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh tarragon leaves
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons minced shallot
  • 1 1/2 teaspoons red wine vinegar
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper

[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]Place the yogurt in a large bowl and whisk until creamy, about 30 seconds, add the remaining ingredients, whisking well to incorporate. Taste and season with more salt and pepper as needed.

Line a fine-mesh strainer or colander with a double layer of cheesecloth, and set it over a bowl or plate. Pour the yogurt mixture into the lined strainer. Refrigerate to strain for 2 to 3 hours.

To serve, unmold the cervelle de canut onto a serving dish and gently remove the cheesecloth. Serve with toasted bread, baguette, or crackers.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]

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