Coeur à la crème
We recently had the good fortune to welcome back Daniel Roth, organist at St. Sulpice in Paris, France for a repeat performance in our church. The event included a post-concert reception, with a delicious sampling of beautiful sweets and savories. Tucked in among the appetizers was a French classic: Coeur à la crème. Our rendition was a delightfully creamy cheese spread studded with fresh herbs and surrounded by freshly baked pita chips. Topped with calendula blossoms, this was a reception “show-stopper” with promised “repeat performances” in the future! Classically prepared with cream cheese and crème fraîche, our recipe uses fresh ricotta. Try it savory or as a dessert--it will not disappoint!
SERVINGS10 - 12
CHANGE SERVING SIZE
READY IN6-8hours or overnight
- 12 oz ricotta
- 3 tbsp fresh lemon juice (add more to desired taste and consistency)
- 2 tbsp fresh thyme minced
- 2 tbsp fresh chives minced
- Place ricotta and fresh herbs into a blender or food processor and blend, slowly adding in lemon juice. Blend until completely smooth.
- Add salt and pepper to taste.
- Place a fine metal mesh strainer over a bowl and line with a double layer of cheesecloth.
- Scrape the ricotta mixture from the food processor or blender into the cheesecloth.
- Put a small plate (salad plate or saucer size) over ricotta mixture. Place a can or a heavy object on top to help it drain and let stand 6-8 hours or overnight.
- In the morning, unmold the cheese from the strainer, removing the cheesecloth. Put on a plate and refrigerate until ready to serve.
- Garnish with fresh herbs, edible flowers (we recommend calendula or nasturtiums) and serve with crackers or pita crisps. Bon appétit!
More lemon juice may be added until desired taste and consistency is reached. Any fresh herbs can be substituted for those used in this recipe! Feel free to experiment with your favorites!