Fromage Blanc with Herbs

Fromage blanc aux herbes

Preparation info

  • Difficulty

    Easy

  • For

    two

    people

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Cheap

Ingredients

  • 2 pots (faisselles, see note) fromage blanc, about 400 g (14 oz) in all
  • 4 tablespoons double cream
  • 1 tablespoon wine vinegar
  • 2 tablespoons walnut oil
  • 1 tablespoon freshly-chopped parsley
  • 1 tablespoon freshly-chopped chervil
  • 1 teaspoon very finely-chopped shallot
  • salt, pepper

Method

Preparation

Put all the ingredients into a large bowl, season with salt and pepper, and whisk thoroughly. Chill and serve just as it is in the bowl. If you have garlic growing in your kitchen garden add two or three of the tender inner leaves, roughly chopped.

Recommended wines

  • young light red wines (Beaujolais Village, red Sancerre, Côtes de Provence)