For ➑ servings225 g fromage blanc or chèvre
5 cl (3 tbs) white wine vinegar
2 tbs crème fraîche or sour cream
1,5 tbs light olive oil
2 small shallots, finely chopped
1 small garlic clove, finely chopped
1 ts dried chives or 1 tbs fresh chives, chopped
1 ts dried chervil or 1 tbs fresh chervil, chopped
¾ ts sea salt
⅛ ts ground black pepper
1 day-old baguette, sliced for toasting (1 cm).
Drain the fromage blanc for 15 m. Put it, along with the white wine vinegar, crème fraîche, and olive oil into a food processor. Process the cheese until it is smooth and of medium consistency.
Add the shallots, chives, chervil, salt, and pepper. Pulse the mixture just until the herbs are incorporated into the cheese.
Refrigerate the cheese for 2 to 3 h before serving.
Toast the baguette slices. Spread the cheese on them. Serve as an appetizer or small starter.
A canut is a silk weaver, especially in the Lyon region, where the silk industry was developed in in the 18th century with introduction of the mechanical Jacquard looms, replacing the manual home looms. 'Cervelle' is French for brain, the combination meaning 'silk weaver's brain', which might have been an insult, or mean language of the rich owners of the factories. The mercilessly exploited canuts staged two major uprisings in 1831 and 1834, becoming an example for workers' revolts in the 19th century.
More recipes from the Lyon region: matefaim salé, braised chicken with cream sauce, salade lyonnaise.
