I recently made the appetizer from Judy Rodger's Zuni Cafe Cookbook for bresaola served with fromage blanc, greens and lemon oil. Incredible! I very highly recommend the recipe -- so easy, yet an impressive presentation. I used Rodgers' recipe for lemon oil using my backyard lemon tree. Ah, the joys of living in California.
Anyway, the deliciously simple cheese was from the Bay Area's Cowgirl Creamery, and I'd like to find more ways to use it, desserts especially. I just ate some on an Acme olive roll, and that was tasty, too.
Any ideas for fromage blanc, 'hounds? Thanks.