epicurious
Cheddar Rillette
With three kinds of cheese and enough mayo and sour cream to bind it together, this luxurious dip is a cinch to make and a guaranteed crowd-pleaser.
👥 6 Servings⏱️ Prep & Cook: 1h👤 Andrew Brochu📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●saucepan
- ●bowl
- ●spatula
- ●grater
- ●skillet
📝 Preparation Steps
1
Pickled Cauliflower
2
Cook ½ medium head of cauliflower, cut into 2" florets, in a large pot of boiling generously salted water ⏱️ 30 seconds. Immediately drain and transfer to jar.
3
Heat 2 large sprigs thyme, leaves picked, ¼ cup extra-virgin olive oil, ¼ cup unseasoned rice vinegar, 1 tsp. freshly ground pepper, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a small saucepan over medium just until warm, about ⏱️ 3 minutes. Pour pickling liquid over cauliflower, seal jar, and chill at least ⏱️ 4 hours. Do Ahead: Cauliflower can be pickled 3 days ahead. Keep chilled. Oil will solidify; bring to room temperature before using.
large sprigs thyme, leaves picked2. freshly ground pepper1 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more1 Tbsp
4
Rillette and Assembly
5
Grate 8 oz. sharp white cheddar and 2 oz. Parmesan on the medium holes of a box grater; transfer to a medium bowl. Add ½ cup mascarpone, ½ cup mayonnaise, 2 Tbsp. sour cream, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, ½ tsp. garlic powder, and ½ tsp. onion powder; mix with a rubber spatula to combine. Cover rillette and chill at least ⏱️ 30 minutes.
. sharp white cheddar8 oz. Parmesan2 oz. sour cream2 Tbsp
6
Heat 1 Tbsp. extra-virgin olive oil in a large skillet, preferably cast iron, over medium-high. Working in 2 batches and adding another 1 Tbsp. oil between batches, cook six to eight ½"-thick slices sourdough bread until golden, about ⏱️ 2 minutes per side. Cut each slice into 2 or 3 pieces.
. extra-virgin olive oil, plus more for drizzling2 Tbsp
7
Drain pickled cauliflower and coarsely chop. Transfer to a small bowl and toss with 2 jalapeños, seeds removed if desired, finely chopped, and ¼ cup finely chopped parsley stems.
jalapeños, seeds removed if desired, finely chopped2
8
Scoop rillette into a shallow bowl. Using the back of a large spoon, make a broad, shallow divot in the center. Spoon cauliflower mixture into divot. Drizzle with olive oil and truffle oil (if using). Serve with toasts. Do Ahead: Rillette (without toppings) can be made 3 days ahead. Transfer to an airtight container; cover and chill.
Truffle oil (for drizzling; optional)
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