Cream of goat cheese with sumac and crunchy vegetables
List of ingredients
Serves four
200 g fresh goat cheese
200 g crème fraiche 38% fat
Salt
4 small cucumbers
Half a fennel bulb
2-3 tbsp olive oil
1-2 tsp sumac
Toast
Sommelier’s tip
Chablis
Chablis makes a divine pairing for cheese, and for goat cheese in particular. Its liveliness underscores the creaminess of the cheese and complements that touch of acidity.
METHOD
Chop the cucumbers and fennel into batons.
Use an electric whisk to beat the goat cheese until creamy.
Whip the crème fraiche until firm and then gently fold into the goat cheese. Season, drizzle with olive oil, and sprinkle with sumac.
Serve immediately with the vegetables and toast.
Chef’s tip
You can make this recipe with all different kinds of raw vegetables to suit your mood and the contents of your refrigerator. Try it with celery, radishes, beetroot, Chinese radish, or any kind of crunchy salad.
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