I haven't seen this discussed on cooking boards for a long time and this popped up in the Washington Post this week. I have made it in the past (and have had the "used" wherewhithal in my cheese drawer often!) and it is easy and worthy. In the notes it caustions about using too much garlic and I will second that 'cause I did it once.
Leave it to the French to come up with a smart way to use up all those bits and bobs of cheese languishing in your cheese drawer — a no-cook, 10-minute-start-to-finish spread. Use whatever cheese you have on hand; though a little blue cheese delivers a nice punch and something creamy such as chevre lends a smoother texture. With a splash of white wine and a bit of garlic, the cheese gets whirred in the food processor to form a spread that’s truly worth celebrating. Smear it on baguette slices or on sturdy vegetables such as radishes and carrots. You can increase the amount of garlic, if you prefer, but keep in mind that as the spread ages in the fridge, the garlic grows more potent and punchy. If you avoid alcohol, use vegetable broth in place of wine.
Storage Notes: Refrigerate in an airtight container for up to 1 week.
SERVINGS:
Tested size: 12 servings; makes about 1 1/2 cups
INGREDIENTS
In the bowl of a food processor, combine the cheeses, wine, garlic, pepper and chives and/or parsley, if using, and process until mostly smooth, 30 to 45 seconds. Transfer to a lidded container and refrigerate until ready to use.
When ready to serve, remove from the refrigerator, garnish with fresh chives and/or parsley, if using, add a pinch of black pepper and serve with radishes, cauliflower, carrots, crackers and/or sliced baguette.
Leave it to the French to come up with a smart way to use up all those bits and bobs of cheese languishing in your cheese drawer — a no-cook, 10-minute-start-to-finish spread. Use whatever cheese you have on hand; though a little blue cheese delivers a nice punch and something creamy such as chevre lends a smoother texture. With a splash of white wine and a bit of garlic, the cheese gets whirred in the food processor to form a spread that’s truly worth celebrating. Smear it on baguette slices or on sturdy vegetables such as radishes and carrots. You can increase the amount of garlic, if you prefer, but keep in mind that as the spread ages in the fridge, the garlic grows more potent and punchy. If you avoid alcohol, use vegetable broth in place of wine.
Storage Notes: Refrigerate in an airtight container for up to 1 week.
SERVINGS:
Tested size: 12 servings; makes about 1 1/2 cups
INGREDIENTS
- 8 ounces cheese (you want a mixture such as brie/camembert, blue, Swiss, Edam, cheddar, and/or gouda — or whatever you have on hand)
- 1 to 2 ounces chevre (goat's-milk cheese) or another creamy cheese such as Boursin or cream cheese
- 1/4 cup dry white wine, such as sauvignon blanc (may substitute with vegetable broth)
- 1 garlic clove, minced or finely grated, or more to taste (see headnote)
- 1 teaspoon freshly ground black pepper, plus more for garnish
- 1 tablespoon finely chopped fresh chives and/or flat-leaf parsley, plus more for serving (optional)
- Radishes, cauliflower, carrots, crackers and/or sliced baguette, for serving
In the bowl of a food processor, combine the cheeses, wine, garlic, pepper and chives and/or parsley, if using, and process until mostly smooth, 30 to 45 seconds. Transfer to a lidded container and refrigerate until ready to use.
When ready to serve, remove from the refrigerator, garnish with fresh chives and/or parsley, if using, add a pinch of black pepper and serve with radishes, cauliflower, carrots, crackers and/or sliced baguette.