Pétafine ardéchoise

Name: Pétafine ardéchoise
Total time: 15 min
Yield: Serves 6
Cuisine: Ardèche
Ingredients: 200 g (7 oz) fresh goat cheese; 150 g (⅔ cup) fromage blanc (or farmer's cheese); 50 g (2 oz) unsalted butter; 2 garlic cloves; 3 tbsp dry white wine; 1 bunch chives; 1 tsp freshly ground pepper

Ardèche pétafine cheese spread

⏱ 15 minServes 6Easy190 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

200 g (7 oz)fresh goat cheese
150 g (5 oz)fromage blanc
50 g (2 oz)unsalted butter
2 clovesgarlic
3 tbspdry white wine
1bunch chives
1 tspfreshly ground pepper

200 g (7 oz) fresh goat cheese
150 g (5 oz) fromage blanc
50 g (2 oz) unsalted butter
2 cloves garlic
3 tbsp dry white wine
1 bunch chives
1 tsp freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 bowl (2 L / 2 qt)

1 sturdy fork

1 serving ramekin, 12 cm (5 in)

Plastic wrap

03 — Method

Take the unsalted butter out ahead to soften at room temperature, then mash with a fork in the bowl until creamy.
Add the fresh goat cheese and fromage blanc and mash and mix vigorously until perfectly smooth.
Remove the garlic germs and chop very finely, chop the chives, and stir both in with a little freshly ground pepper.
Gradually stir in the dry white wine until creamy and spreadable.
Pack into the ramekin, smooth the top with a fork, cover with plastic wrap touching the surface and refrigerate at least 2 hours.
Take out 15 minutes before serving, sprinkle with a little fresh chives and serve with toast and a few chopped walnuts.