Table Talk
Yummy Fromage Fort
I love the Food Network. There is so much to learn and to drool over! One of my favorite shows is Alton Brown's Good Eats. It combines interesting recipes with the science behind the ingredients, a fascinating combination. I caught one of his shows on Cheese the other day, where he shared this traditional French recipe that uses up all of those small pieces of cheese in your refrigerator. It's simple and delicous, and a great idea for an emergency hor d'ouevre.
FROMAGE FORT
You may use any left-over cheese you wish, such as Cheddar, Parmesan, Provolone, Fontina, Mozzarella, Camembert, or St. Andre. Make sure that you use a combination that is not too salty.
1 pound left-over cheese*, at room temperature
1/4 cup dry white wine
3 tablespoons unsalted butter, softened
2 tablespoons fresh parsley leaves or other fresh herbs
1 small clove garlic
Remove any rinds from hard cheeses. Grate hard cheeses and cut others into 1/2-inch cubes. Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, approximately 2 minutes. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. This can be stored in the refrigerator for up to 1 week.
Serve with bread, crackers or toasts.
