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Apr 20, 2016,

Recipe

Fromage Blanc with Fresh Herbs

Print

During the summer months, I keep either fromage blanc—fresh farmers' cheese—or fresh ricotta on hand nearly all the time.

When a bouquet of fresh herbs is included in my box in late June, it takes just minutes to put together this yummy lunch, which can also be served as an appetizer at dinner.  To include it in a lunch box, put the cheese in a small container and baguette slices in a little bag; be sure to include a plastic spoon for spreading the cheese.

• Serves 4 to 6
• 

Ingredients

8 ounces fromage blanc (farmers cheese) or fresh ricotta
Handful of mixed fresh herbs (chives, parsley, thyme, oregano) from your garden
Kosher salt
Black pepper in a mill
Herb flowers, for garnish
1/2 baguette, sliced and toasted

Directions

1. Put the cheese in a small mixing bowl. Remove any large stems from the herbs and use a sharp knife to mince them.

2. Add the herbs to the cheese, season with salt and pepper, and mix thoroughly.

3. Transfer the cheese to a small serving bowl, scatter herb flowers on top, and set aside until ready to serve. The cheese can rest at room temperature for 30 to 60 minutes. Serve with the toast alongside.

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