Sunday, January 04, 2015
Recipe Round Up: Fromage Fort
I picked up this recipe from Rebecca. I've played with it over the years and we make it a tiny bit differently, but really, it is a frugal way to use up bits and bobs of cheese and make some humble ingredients into something greater. The combination of cheeses and herbs are infinite, with the caveat that especially pungent cheeses like feta, brie, or bleus should not be in the majority of your mix, more in the background.
2 - 3 cloves of garlic, peeled (depending on how garlicky you like it)
1/4 cup + 1 tablespoon, for garnish, fresh herb leaves (I often use thyme - and I've even used a tablespoon of dried when I didn't have fresh)
various cheeses that add up to around 1 pound
1/4 - 1/2 cup white wine
Bang up the garlic in your food processor, then add the cheeses and herbs and whir it around until they are finely chopped. Pour in the wine and whir it until it is a texture you like. If you want it a bit thinner add more, thicker, add less. It will firm up in the fridge, though, so keep that in mind. Scrape into a nice bowl, sprinkle with chopped herbs for a garnish and refrigerate a few hours or overnight to mellow and blend the flavors.
Serve with bread, crackers, vegetables, or on a spoon.