Cervelle de Canut - alive magazine
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird…
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.alive.com.
Ingredients
- 1 large shallot, finely chopped
- 1 clove garlic, grated
- 2 tablespoons (10 g) chopped fresh flat-leaf parsley
- 2 tablespoons (10 g) chopped fresh chives
- 1 tablespoon (5 g) chopped fresh tarragon
- 1 teaspoon (3 g) chopped fresh dill
- 1 teaspoon (3 g) kosher salt
- 1/4 teaspoon (1 g) freshly cracked black pepper
- 1/3 cup (75 mL) Crème Fraîche (or store-bought) or high-fat sour cream
- 1.1 pounds (500 g) full-fat cream cheese
- 2 tablespoons (30 g) unsalted butter, melted
- 2 tablespoons (30 mL) extra-virgin olive oil
- 1 teaspoon (5 mL) chopped garlic
- 1 teaspoon (5 mL) fresh thyme leaves
- 1 French baguette, cut into 1/4 inch (5 mm) slices
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Fromage Blanc Cheese Spread (Cervelle de Canut)
saveur.com
Recette "Cervelle de canut" - Fooding ®
lefooding.com
Cervelle de Canut Cheese Dip – Anthony Femia
danivalent.com
Boursin Cheese
wagrown.com
Traditional French Cassoulet
margotsmorsels.com
Boursin Cheese (Homemade) Recipe
food.com
Crisp Cassoulet
ivebeen.cooking
Boursin Velvety French Onion Tart Quiche | Boursin Cheese
boursin.co.uk