Garlic Coeurs a la Creme

Coeurs a la creme is traditionally a sweet dessert, but this savory version flips the concept with roasted garlic and goat cheese. It’s a molded French cheese spread that drains overnight in cheesecloth, emerging firm enough to unmold but still creamy and spreadable.

Cottage cheese gets sieved smooth (this removes all the curds and creates a silky base), then beaten with goat cheese, roasted garlic puree, and plain yogurt. The roasted garlic is sweet and mellow, nothing like raw garlic’s bite. Two whole heads pureed into the mixture give it a deep, caramelized flavor.

Packed into cheesecloth-lined heart-shaped molds and refrigerated overnight, the excess whey drains out through the cloth. What’s left is a dense, tangy, garlic-scented cheese that holds its shape on a plate.

Serve with thin brown bread, toast points, or bagels. A few slices of smoked salmon alongside makes this a seriously elegant appetizer.

Chef Tips

• Sieve the cottage cheese thoroughly. Any remaining curds will give the finished creme a grainy texture
• If you don’t have coeur a la creme molds, a cheesecloth-lined colander works. You lose the heart shape but the flavor is identical
• Roast the garlic heads wrapped in foil until completely soft and golden. Squeeze the cloves out and mash to a smooth puree
• Dampen the cheesecloth before lining the molds so it clings to the sides and peels away cleanly

Variations

• Use cream cheese instead of goat cheese for a milder, less tangy version
• Fold in chopped fresh herbs like chives or thyme before molding
• Serve on a bed of arugula with a drizzle of extra-virgin olive oil for a plated first course