French spread

I recently purchased this cook book by Rachel Khoo, "The little Paris kitchen". It's filled with delicious french inspired dishes that are guaranteed to please any palette. I recently tried this recipe, "Cervelles de canut" that includes chives, shallots, crème fraîche and garlic! I thought it would be heavier but using the crème fraîche and the fromage frais makes it light and fluffy. The book also includes a recipe to make your own fromage frais but I simply bought a container by Liberté.

Here's the recipe 

 Cervelles de canut (Fresh Cheese with Shallots and Red Wine)Serves 4-6

Preparation time: 10 minutes
Chilling time: 2 hours

You'll need:
8 oz. fromage frais (to make your own, see recipe below) or cottage cheese
3½ tbsp. crème fraîche
1 tbsp. red wine vinegar
1 small shallot, finely chopped
½ clove of garlic, crushed to a paste
½ tsp. sugar
4 tbsp. finely chopped chives
Salt and pepper

Drain any excess liquid from the cheese. Mix all the ingredients together in a bowl, saving some of the chives for the garnish, and taste for seasoning. Cover the bowl and refrigerate the cheese for 2 hours.

Sprinkle the cheese with chives and serve chilled.

Can be kept in an airtight container in the fridge for several days.

Like this salmon spread I made last week I stored it in small mason jars which made it easy to transport and serve. Spread on a french baguette.

Bon appétit!