Fromage Fort Recipes
FROMAGE FORT
You may use any leftover 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.
Provided by Alton Brown
Categories appetizer
Time 10m
Yield about 2 cups
Number Of Ingredients 5
Steps:
- 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.
HASSELBACK POTATOES WITH FROMAGE FORT
Steps:
- Preheat the oven to 450 degrees F.
- Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.
- Lay a potato lengthwise between the handles of 2 chopsticks. Slice the potato thinly, using the chopsticks to stop you from slicing all the way through. Repeat with the remaining potatoes.
- Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 45 to 50 minutes.
- Spread 1 1/2 tablespoons Fromage Fort over top of each and bake until cheese is golden brown and bubbly, an additional 8 to 10 minutes.
- Add cheese, garlic, wine and some salt and pepper to a food processor and blend until smooth.
FROMAGE FORT
The French cheese spread called fromage fort ("strong cheese") is a smooth, pungent amalgam of garlic, white wine, and any leftover cheeses you have in the refrigerator. Smear it on slices of baguette and run them under the broiler to have with drinks, or simply serve it with crackers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Trim any hard, moldy, or unwanted rinds from cheeses. Grate hard cheeses, and cut soft ones into small pieces. Combine cheeses with wine and garlic in a food processor and process until smooth and creamy. Season to taste with salt and pepper; serve immediately or store in refrigerator up to 3 days. Let come to room temperature before serving.
FROMAGE FORT
Provided by Jacques Pepin
Categories appetizer
Time 10m
Yield Enough for about 50 pieces of toast
Number Of Ingredients 5
Steps:
- 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.
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