© John Kernick
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.
Make Ahead
The herbed cheese can be refrigerated overnight.
Suggested Pairing
Try this with a sparkling wine.