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La Cervelle de Canut (Cheese and Herb Dip)

Serves 6 people
Ingredients :

  • 200 g of fresh goat’s cheese
  • 10 cl of Coteaux du Lyonnais white wine
  • A drizzle of vinegar
  • 10 cl thick crème fraîche
  • A drizzle of olive oil
  • 1 clove of garlic
  • 2 shallots
  • Fines herbes: chives, parsley
  • Salt and pepper.
 

cervelle de canut
Leave the cervelle de canut to stand overnight in the fridge. Mix again before serving.

Preparation:
1- Beat the fresh goat’s cheese with the crème fraîche. Add a drizzle of vinegar and a drizzle of olive oil. Season with salt and pepper.

2- Add the fines herbes, the chopped chives and parsley, the finely chopped or minced garlic and shallots and 10 cl. of the Coteaux du Lyonnais.

3- Leave the cervelle de canut to stand overnight in the fridge. Mix again before serving.

 

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