Ingredients
1 lb leftover cheese* at room temperature
1/4 cup dry white wine
3 T unsalted butter, softened
2 T fresh parsley leaves or other fresh herbs
1 small clove garlic
1/4 cup dry white wine
3 T unsalted butter, softened
2 T fresh parsley leaves or other fresh herbs
1 small clove garlic
Preparation
*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.
Remove any rinds from hard cheeses. Grate hard cheese 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 firmer consistency. This can be stored in the refrigerator for up to 1 week.
Serve with bread, crackers, and toasts.
Remove any rinds from hard cheeses. Grate hard cheese 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 firmer consistency. This can be stored in the refrigerator for up to 1 week.
Serve with bread, crackers, and toasts.
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