Cervelle De Canut
📜 Collection: Unknown Eight | ✍️ Attribution: Unattributed | 📂 Category: Appetizers A traditional Lyon cheese spread made with fromage blanc, fresh herbs, garlic, and olive oil. Perfect served with crusty bread for dipping or spreading.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | None | 1 hour | 4 servings |
🔪 Key Equipment
- Small bowl
- Whisk
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Fromage Blanc | Soft fresh cow’s milk cheese |
| 3 tbsp | Fresh Herbs | Chopped, such as tarragon, parsley & chives (chives should dominate) |
| 1 tbsp | White Wine Vinegar | |
| 2 tbsp | Olive Oil | |
| 1 clove | Garlic | Minced (about 1 t.) |
| 1/4 tsp | Freshly Ground Pepper | |
| 1/4 to 1/2 tsp | Salt | |
| 1/4 cup | Half-and-Half | Optional |
Instructions
Step 1: Mixing
- Turn the 1 cup fromage blanc into a small bowl.
- Add the 3 tbsp chopped fresh herbs, 1 tbsp white wine vinegar, 2 tbsp olive oil, 1 clove garlic, 1/4 tsp freshly ground pepper, and 1/4 to 1/2 tsp salt, and beat with a whisk untill well-blended and smooth.
- If a looser consistency is desired, stir in the optional 1/4 cup half-and-half.
Step 2: Chilling and Serving
- Cover and set aside or refrigerate for 1/2 to 1 hr until slightly chilled and flavors meld.
- Adjust seasoning as desired before serving.
💡 Make-Ahead & Storage: Cover and refrigerate for up to 24 hours before serving. Adjust seasonings just before serving.
Original Recipe Scan
