Cervelle de Canut
Experience the fresh, vibrant flavors of Lyon with this classic Cervelle de Canut, a creamy fresh cheese spread bursting with aromatic herbs. This elegant appetizer, featuring tangy fromage blanc, bright chives, parsley, tarragon, and a hint of garlic and shallot, is perfect served with crusty bread or crisp crudités. Its simple preparation belies a sophisticated taste that will transport your palate to the heart of French cuisine.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 182 kcal
Allergen information: may contain milk and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 gfromage blanc
- 2 tbspchive, finely chopped
- 2 tbspparsley, finely chopped
- 1 tbsptarragon, finely chopped(optional)
- 1 pcsshallot, minced
- 1 clovegarlic, minced
- 1 tbspwhite wine vinegar
- 2 tbspolive oil
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
Mixing bowl · Chef's knife · Cutting board · Spatula · Measuring spoons · Plastic wrap
The method
Step by step
- 1
Finely chop the fresh chives, parsley, and tarragon (if using) until very small.
About 5 min
Cook’s note: Using fresh herbs is crucial for the vibrant flavor of this dish. Ensure they are thoroughly dried after washing to prevent diluting the cheese.
- 2
Mince the shallot and garlic clove very finely, ensuring no large pieces remain.
About 3 min
Cook’s note: A microplane or garlic press can be used for the garlic to achieve a very fine consistency, which helps distribute its flavor evenly without overpowering the dish.
- 3
In a medium mixing bowl, combine the fromage blanc, chopped chives, parsley, and tarragon.
About 1 min
Cook’s note: Ensure your fromage blanc is well-drained if it appears watery, as excess moisture can make the spread too loose.
- 4
Add the minced shallot and garlic to the cheese and herb mixture.
About 1 min
- 5
Pour in the white wine vinegar and olive oil.
About 1 min
Cook’s note: Use a good quality extra virgin olive oil for the best flavor, as it's a prominent component in the dressing.
- 6
Season the mixture with salt and freshly ground black pepper.
About 1 min
Cook’s note: Start with the recommended amounts and taste after mixing; you can always add more seasoning but cannot remove it.
- 7
Gently fold all ingredients together with a spatula until they are just combined and the mixture appears creamy and uniform.
About 2 min
Cook’s note: Avoid overmixing, which can break down the delicate texture of the fromage blanc and make the spread less airy.
- 8
Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the spread to firm up slightly.
About 30 min
Cook’s note: Chilling is essential for the flavors to fully develop and for the spread to achieve its optimal texture, making it easier to scoop and serve.
- 9
Serve the chilled Cervelle de Canut with slices of crusty baguette, crackers, or an assortment of fresh vegetable sticks like cucumber, carrots, and bell peppers.
Cook’s note: For an extra touch of elegance, garnish with a fresh sprig of tarragon or a sprinkle of chives just before serving.
Per serving
Nutrition
- Calories
- 181.6kcal
- Protein
- 7.6g
- Carbs
- 8.1g
- Fat
- 13.2g
- Fibre
- 1g
- Sugar
- 0.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This classic French spread is wonderfully versatile. For a slightly richer flavor, you can substitute a portion of the fromage blanc with crème fraîche. It pairs beautifully with a crisp, dry white wine like a Sancerre or a light rosé. Consider serving it as part of a larger charcuterie board for a delightful spread of flavors and textures.
Store leftover Cervelle de Canut in an airtight container in the refrigerator.
This dish is served chilled and does not require reheating. Allow it to sit at room temperature for 5-10 minutes before serving if it's too cold directly from the fridge.
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