Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Coeur à la Crème

Amuse-Bouche from Issue 4 – Fall / Winter 2014 – Cocoon

It’s true; our take on the so-called “heart of the cream” appears heartless. But, we can assure you, the smooth, cocoon-like (non heart-shaped) mound of herb-strewn ricotta and mascarpone, once freed from its cheesecloth web, will quickly earn your affection.

serves 8 to 10

  • 1 cup fresh ricotta, best quality you can find
  • cup Mascarpone
  • ¼ cup heavy cream
  • 2 Tbsp finely chopped chives
  • 1 Tbsp finely chopped flat-leaf parsley
  • 1 Tbsp chopped thyme
  • ½ tsp salt
  • 10 grinds black pepper
  • cheesecloth
  • crackers for serving

  • 1

    Stir together all the ingredients.

  • 2

    Line a small colander with two layers of cheesecloth and place on a plate. Spoon cheese mixture onto cloth and twist into a tight bundle. Refrigerate until some of the whey drains away and the coeur is well chilled, at least 2 hours or overnight.

  • 3

    Serve with crackers.