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| Home -> [Appetizers, Cheese, Cheese & Eggs, Dips & Spreads, Spreads & Salsas] -> [Herbed cheese spread Recipe] |
Herbed cheese spread
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Appetizers, Cheese, Cheese & Eggs, Dips & Spreads, Spreads & Salsas |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Ricotta cheese or other soft | | | -fresh white cheese, such as | | | -fromage blanc | | | Or goat cheese | | 1/2
| cup | Snipped fresh chives | | 1/4
| cup | Chopped fresh parsley | | 3
| tbsp | Finely chopped shallots | | 2
| tbsp | Chopped fresh chervil or | | | -additional parsley | | 3/4
| cup | Whipping cream, beaten to | | | -soft peaks | | 1/4
| cup | Olive oil | | 1 1/2
| tbsp | White wine vinegar | | 1/2
| tsp | Salt | | 1/4
| tsp | Pepper |
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Procedures:
| 1 | A deliciously seasoned soft spread served as part of the cheese course at the restaurant leon de lyon in lyons, france. | | 2 | Try it on walnut bread. | | 3 | Makes 4 cups. | | 4 | Thinly sliced french or walnut bread using electric mixer, beat cheese with chives, parsley, shallots and chervil. | | 5 | Fold in whipped cream, oil, vinegar, salt and peper. | | 6 | Refrigerate until well chilled. | | 7 | (can be prepared 1 day ahead). | | 8 | Serve chilled with sliced bread. |
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