Wednesday, January 01, 2014

Guest Monica Meehan: Fromage Fort

Leftovers! Here's Monica's "recipe" for all those bits of leftover cheese you have. It means "strong cheese" in French!

This recipe appeared last year around this time on Smitten Kitchen, and Monica says it was great on those hard leftover bits of French bread (lets's just call them crostini, okay?), toasted under the broiler.

up to 1 pound mixed leftover cheeses, grate the hard cheeses, cut soft cheese into chunks
1 to 2 pats of butter, if you have mostly hard cheese
1 small clove garlic, minced, or more to taste
1/2 to 1 cup leftover white wine
1 to 2 tablespoons finely chopped fresh herbs, like parsley, thyme, rosemary or chives
salt and freshly ground black pepper to taste

In your food processor, fitted with the steel blade, whiz cheese, butter (if using) and garlic until combined. With the motor running, add wine until you reach your desired consistency. Add herbs, pulsing the machine until just combined. Season to taste with salt and pepper.

You can eat it right away, or refrigerate (assuming you can wait that long). It will thicken in the fridge and the flavors will meld.

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