1 pound left-over cheese*
1/4 cup dry white wine
3 tablespoons unsalted butter
2 tablespoons fresh parsley leaves
1 small garlic clove
Directions: one line for each direction. When saved the lines will be numbered.
* You may use any left-over 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 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.
This recipe yields about 2 cups.
Rating: ()
Added On: April 7, 2008
* GOOD EATS with Alton Brown - (Show # EA-1H09) - from the TV FOOD NETWORK
