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Soft Cheese with Shallots
Category: Dips, Sauces, Spreads
Serves:
Rating:
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Ingredients:
1/2 lb. fresh Chevré 1/2 lb. whole milk yogurt 1/4 c. minced shallots 2 T. dry white wine 2 T. white-wine vinegar 2 T. extra-virgin olive oil 1 c. heavy cream, whipped into soft peaks 2 T. minced chives and more for garnish 1 T. minced fennel fronds 1-1/2 t. freshly ground black pepper 1 t. kosher salt Pumpernickel bread
Directions:
The night before serving, blend Chevré and yogurt together together. Scrape into a large sieve lined with dampened cheesecloth placed over a deep bowl; refrigerate for the night. The next morning, let stand for 4 hours at room temperature. Discard drippings and turn cheese into a mixing bowl. Evenly blend shallots into cheese. Beat in wine, then vinegar and then olive oil. Gently mix in whipped cream, chives, fennel, pepper and salt. Taste and adjust seasonings as needed. Pack into large crock, cover with plastic, and chill for at least 4 hours. Garnish with fresh chives and serve with thin slices of bread.