Cervelle de Canut (Herb-Flecked Cheese Spread)
Au revoir, Paris! Ann Mah takes us off the tourist path on a culinary tour of France’s favorite regional foods.
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
- 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.