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Recipe

Cervelle de canut cheese spread

Cervelle de canut cheese spread
By the chef
Jean Brouilly

Cervelle de canut cheese spread


Ingredients

Serves 4

  • 400 g drained fresh cheese
  • Fines herbes: chives, chervil, parsley, tarragon (used separately or together)
  • 5 cl virgin turnip seed “navette” or rapeseed oil
  • 5 cl quince, honey or raspberry vinegar
  • Salt, pepper

Method

  • Beat the fresh cheese with the fines herbs. Season with salt and pepper.
  • Add the quince, honey or raspberry vinegar and the navette or rapeseed oil.
  • Beat the mix.
  • Best served on toasted homemade bread.

Bon appétit!