Cervelle de Canuts

Like anyone else who has ever travelled to Lyon, when Chef Tony Maws lived in the capital of French gastronomie for six months, he fell in love with this simple, creamy herbed cheese dish that is typically served at the end of a meal. But it works just as well as an hors d'oeuvre, that will be sure to impress at any party! Here is his take on the classic recipe:

Ingredients:
1 pound fromage blanc or other fresh cheese
2 shallots, minced
2 cloves of garlic, finely chopped
2 Tblsp. Extra virgin olive oil
3 Tblsp. Good quality red wine vinegar
chopped chives
leaves picked from 2 sprigs tarragon, chopped
leaves picked from 2 sprigs parsley, chopped
salt and pepper

Place all ingredients in a mixing bowl and incorporate. Let the mixture infuse for a few hours. Adjust the seasonings as needed - the mixture should be full flavored. Serve with crusty bread. Will keep refrigerated for 5 days.