Ingredients:
250g cottage cheese
1 shallot
1 clove of garlic
1/4 bunch of flat-leaf parsley
1/4 bunch of chives
1/4 bunch of tarragon
15g thick cream
1.5cl walnut oil
1cl grilled rapeseed oil
Freshly ground pepper
Fleur de sel
Crostini preparation
1/2 baguette
1.5cl olive oil
Step 1: Making the 'Cervelle de Canut'
Allow the cottage cheese to drain through a strainer over a bowl. Meanwhile, peel and finely chop the shallot. Peel the garlic clove, remove the germ, and chop it. Wash and dry the parsley, chives, and tarragon, and chop them. In another bowl, add the rapeseed and walnut oil, cottage cheese, cream, chopped shallot, garlic, parsley, tarragon, chives, salt, and pepper, using a spatula or whisk. Season with salt and pepper, then mix using a spatula or whisk. R...server.
Step 2: Preparing the crostini
Cut the baguette into thin, beveled slices. Lightly brush them with oil using a brush and then toast them under a salamander or under the broiler in an oven.
Step 3: Finishing and presentation
Serve the cervelle de canut in ramekins. Present the crostini in a napkin folded like an artichoke.
Source: Académie du Goût
