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FROMAGE QUATRE
This recipe by Jacques Pepín was inspired by his daughter Claudine's leftover cheeses in her fridge. He used brie, blue, swiss and mild cheddar any pieces of leftover cheese will do, according to Jacques. It's great to take along on a romantic evening picnic, serve as dip or spread with crackers, chips or crudites, and sip on a glass of white wine.....and, by the way, feel free to add more garlic and black pepper if desired.
Serves: 7-8
Prep.Time: 15 minutes
3-4 cups of various Cheeses
1 clove Garlic -- sliced
1/2 teaspoon Coarse-ground black pepper
1/2 cup Dry White Wine, or more
Place cheeses, garlic, pepper, and 2 tablespoons of the wine into a blender or food processor; whirl briefly just until combined. With lid in place, pour wine gradually through hole in the top while processing until consistency is creamy and almost smooth (it's alright if small lumps remain). Spoon mixture into small serving bowl or plate; cover with plastic wrap and refrigerate up to 1 hour before serving.

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