Following on from my previous recipe that celebrates pork fat, I made use of those golden nuggets of čvarke and turned them into a patê, of sorts. No liver involved here, just a bunch of tasty ingredients that so happen to be blended with the čvarke.
The result – a spreadable “dip” that has a multitude of ingredients like sour cream, cornichon, mustard and lemon juice. Lightly toasted bread is the ideal accompaniment – or crackers – with a few fresh and crunchy elements like radish, whole cornichon, pickled chillies or figs.
What I’ve also done is make dainty little canapés with thinly sliced cornichon, julienned radish, micro herbs, a virgin olive oil drizzle and sprinkle of paprika flakes. It’s also easy enough to quenelle some of the paste and serve it up on an antipasto platter with seeded mustard and arty squiggle of pomegranate molasses.