Fresh Herb Cheese with Honey & Toast from Cuisine Niçoise is a super simple and delicious appetizer that would be great for your next party.
One of my favorite parts of having this little space on the internets is when someone asks if I would like a beautiful new cookbook. I almost always say yes.
My good friend and Virtual Potluck partner, Shelby of Diabetic Foodie was kind enough to pass my name along to Hillary Davis of Marche Dimanche who wrote Cuisine Niçoise.
Cuisine Niçoise: Sun-Kissed Cooking From The French Riviera is a gorgeous cookbook that is filled with wonderful French inspired recipes with dreamy photography by Steven Rothfeld. The amazing photos of the food along with glimpses of France and the lovely stories make me want to travel and experience it all.
I looked through Cuisine Niçoise many times to choose a couple of recipes to share with you. Each time I was drawn to this simple recipe of cheese and herbs on toast. I could eat ricotta on toast with fresh rosemary every day, it is one of my very favorite things. I was also intrigued by making cheese from yogurt.
It was so simple and would be a great starter for a party or small get together. It does have a tangy flavor being made from yogurt, stronger than homemade ricotta and very creamy. I spread it on toast and drizzled it with honey, sprinkled it with a little of the fresh rosemary that my Mom grew and it was delicious.
I will be giving away a copy of Cuisine Niçoise. Just scroll down below the recipe to enter via, the giveaway widget. Good luck! Of course you can purchase your own copy here (affiliate link).
Fresh Herb Cheese with Honey & Toast from Cuisine Niçoise
_from Cuisine Niçoise by Hillary Davis, Published by Gibbs-Smith_
Ingredients
- 16 oz plain yogurt
- fine sea salt (I used ¼ teaspoon)
- 8 slices country-style bread, toasted
- ½ cup honey
- any amount of fresh herbs, finely chopped
- Optional: edible flowers, minced dried fruit, or minced garlic and chives
Instructions
To make the fresh cheese, fit a colander inside a large pot and line the colander with three layers of cheesecloth, allowing some to hang over the sides. Scoop the yogurt on top of the cheesecloth and fold the cheesecloth over the yogurt. I usually twist the cheesecloth and tie it with a knot. Cover with plastic wrap and a lid; refrigerate overnight or for up to 24 hours.
Spoon the yogurt cheese out of the colander and into a bowl. Add salt to taste.
To serve, scoop a generous portion of the cheese on top of the toasts, drizzle with honey then shower with finely chopped herbs.
GIVEAWAY!
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Disclosure: I was provided with a copy for review purposes. The giveaway is being sponsored by the publisher Gibbs-Smith. All opinions are my own.
This post does contain an affiliate link and if you buy the book through my link, I will gain a very small compensation at no additional cost to you.
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