Herbed Cheese Spread 2

Course : Spreads
Serves: 4
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1 pound ricotta cheese or other soft fresh white cheese
1/2 cup snipped fresh chives
1/4 cup chopped fresh parsley
3 tablespoons finely chopped shallots
2 tablespoons chopped fresh chervil or additional parsley
3/4 cup whipping cream -- beaten to soft peaks
1/4 cup olive oil
1 1/2 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation / Directions:

A deliciously seasoned soft spread served as part of the cheese course at the restaurant Leon de Lyon in Lyons, France. Try it on walnut bread. Makes 4 cups. Thinly sliced french or walnut bread Using electric mixer, beat cheese with chives, parsley, shallots and chervil. Fold in whipped cream, oil, vinegar, salt and peper. Refrigerate until well chilled. (Can be prepared 1 day ahead.) Serve chilled with sliced bread.

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