Cervelle de Canut (French cream cheese spread with wine)

A French spread from the Burgundy region. The original recipe asks for quark, a German/French soft curd cheese, but it will work with cottage cheese as well. Serve the spread with fresh toast. The preparation time does not include the 4 hours needed to strain the cottage cheese.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 250  g cottage cheese
• 100  g cream cheese
• 50  ml olive oil
• 50  ml white wine
• 2  shallots, chopped very fine
• 1  tablespoon chervil, finely chopped
• 1  tablespoon parsley, finely chopped
• 1  tablespoon chives, finely chopped
•  salt
•  pepper

Directions

1. Put the cottage cheese in a very fine sieve (or, alternatively, in a strainer that is lined with straining cloth) and leave to strain for circa 4 hours.
2. Mix the cottage cheese, cream cheese, olive oil, and wine and whip into a paste.
3. Add the shallots, chervil, parsley, and chives, and add salt and pepper to taste.