 Serves
8 – 10 as an
appetizer
7 or 8 oz (wt) California Fromage Blanc (fresh soft cheese)*
Green Chutney
2 tablespoons chopped white onion
1 1/2 teaspoon minced garlic
1 1/2 teaspoon minced fresh jalapeño pepper, seeded
1/4 cup coarsely chopped parsley
2 tablespoons coarsely chopped fresh mint
1/4 cup coarsely chopped cilantro
1 tablespoons fresh lime juice
3/4 teaspoons sugar
pinch salt
Indian Spices
2 tablespoons olive oil
1 tablespoon cumin seeds
1 1/2 teaspoon nigella seeds (black onion seeds)
1 1/2 teaspoon black mustard seeds
1 1/2 teaspoon yellow mustard seeds
Spoon the Fromage Blanc into a medium-size, low, attractive serving
dish and smooth the cheese out. You will want to have the container about
1/2 to 3/4 full.
Then make the Green Chutney: In a blender, or preferably a food processor,
place all the chutney ingredients. (You can also make this with an immersion
blender in a small bowl.) Process until almost smooth. If using a blender,
you may need to stop a couple of times to push ingredients down. Set
aside.
To make the Indian Spices and serve: In a small pan with a tight fitting
lid, heat the olive oil with the seeds. Cook, uncovered, over medium
heat, swirling gently to cook the spices evenly. When the spices begin
to pop, cover the pan and continue to cook and swirl for about another
30 seconds. Be careful not to burn the seeds.
Remove the lid and immediately spoon the seeds and their flavored oil
over the cheese. Drizzle with the Green Chutney and serve immediately
with sliced breads and flat breads.
*available at specialty cheese shops and Larry's Market
Recipe adapted by Kathy Casey from the CIA [Culinary Institute of America]
and Chefs California Cheese Workshop
|
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