© John Kernick
Active Time
N/A
Total Time
15 MIN
Yield
Serves : 6 to 8

This fresh cheese spread, called cervelle de canut, is a specialty of Lyon, France; the name means "silk worker's brain." Chef Owen Kenworthy makes it with herbs, cider vinegar and walnut oil. Plus: More Appetizer Recipes

How to Make It

Step

In a medium bowl, whisk the fresh cheese with the shallot, chives, tarragon, cider vinegar and walnut oil and season with salt and pepper. Drizzle the spread with olive oil and serve with grilled sourdough bread.

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