Fromage Fort -- Jacques Pepin               

 tags (edit): No Cook Advance Easy @Vogel @Tried @3 Star Hors dOeuvres Appetizers  

 

Fromage fort is best eaten on bread or toast. It will keep a week or two in the fridge.

Ingredients

3 cloves Garlic (up to 4, or more to taste) peeled
1 pound pieces of cheese a combination of as many hard and soft varieties as you desire,
1/2 cup dry white wine (or vegetable broth or a mixture of both)
1 teaspoon freshly ground black pepper
salt if needed, see note
 

Instructions
 Place the peeled garlic in the bowl of a food processor and process for a few seconds, until coarsely chopped. Add the cheese, white wine (or broth), pepper and salt (if needed) and process for 30 to 45 seconds, until the mixture is soft and creamy but not too smooth. Place in a crock, cover with plastic wrap and refrigerate until ready to use.

Yield: enough for about 50 pieces of toast.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 50 pieces
     The New York Times, November 15, 1989

 notes:  If you use only unsalted cheese or a large amount of unsalted farmer's cheese, for example, you may want to add a little salt. Usually, cheese is salty enough so additional salt is not necessary.

Recipe by Jacques Pepin. For more recipes by Jacques Pepin visit foodandwine.com/pepin

Cuisine:   French

Main Ingredient:   Cheese