I found this recipe from Jacques Pepin when I was looking for a way to use leftover bits of fancy cheese from a cheeseboard. It is great on bread or crackers and even better on toast and put under the broiler to get brown and melty.
Helen
- 1/2 pound cheese, cup into large cubes- a variety of hard and soft
- 2 garlic cloves, minced
- 1/4 cup white wine
- Salt and pepper to taste
In a food processor, combine cheese and minced garlic, pulsing until finely chopped. Add wine and process until creamy. Taste and season with salt and pepper, if needed.
The spread can be eaten right away, or stored in a jar in the refrigerator where it will become stronger by the day.
Spencer Family Cookbook 