Cervelle de canut cheese spread

Ingredients

Serves 4

• 400 g drained fresh cheese
• Fines herbes: chives, chervil, parsley, tarragon (used separately or together)
• 5 cl virgin turnip seed “navette” or rapeseed oil
• 5 cl quince, honey or raspberry vinegar
• Salt, pepper

Method

• Beat the fresh cheese with the fines herbs. Season with salt and pepper.
• Add the quince, honey or raspberry vinegar and the navette or rapeseed oil.
• Beat the mix.
• Best served on toasted homemade bread.

Bon appétit !