Fromage Fort
By Jacques Pépin
Fromage Fort
By Jacques Pépin
Yield/Serves:
2 cups (about 50 toasts) <br><br> <a href="https://www.surlatable.mexicanhot.store/category/cat950421/">Learn more about Scraps</a> <br><br>
- 3 to 4 garlic cloves, peeled
- 1 pound leftover cheese, a combination of half hard and half soft varieties (such as Brie, Cheddar, Swiss, bleu, mozzarella, goat, or cream cheese)
- ½ cup dry white wine
- 1 teaspoon freshly ground black pepper
- Salt, if needed
Put the peeled garlic in the bowl of a food processor, and process for a few seconds, until coarsely chopped. Add the cheese, wine, pepper, and salt, if needed, and process for 30 to 40 seconds, until the mixture is soft and creamy but not too smooth. It should be well seasoned. Transfer the mixture to a crock, cover with plastic wrap, and refrigerate until ready to use.
To serve, spread generously on bread or toast, and eat as such. Alternatively, arrange on a tray, and place under a hot broiler for a few minutes to melt and brown the mixture. Serve hot as an hors d’oeuvre or as a garnish for a salad.
To serve, spread generously on bread or toast, and eat as such. Alternatively, arrange on a tray, and place under a hot broiler for a few minutes to melt and brown the mixture. Serve hot as an hors d’oeuvre or as a garnish for a salad.