Prep 5 mins
Cook 0 mins
This is a great way to use up all the little bits of cheese you've got lying around in the fridge before they go bad. Alton Brown gets the credit for this great spread.
- Put all cheese bits into your food processor.
- Pulse until spreadable consistency.
- You can add garlic if you like.
It does appear that all of the ingredients were not included with Deb's recipe. It took awhile to locate the actual recipe ... it's on Foodnetwork.com. It looks like a great way to use up cheese! I do not feel it's fair to rate something I have not yet made, but once I've completed the recipe I will come back edit this review.
Here is the actual recipe from AB's show Good Eats... 1 pound left-over cheese*, at room temperature 1/4 cup dry white wine 3 tablespoons unsalted butter, softened 2 tablespoons fresh parsley leaves 1 small clove garlic 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 doesn't work without the addition of either butter or cream cheese in order to create the consistency necessary for spreading. About 4 to 6 ounces, or 3/4 of a cup will do the trick. Also, seasonings such as Emeril's mix or any house seasoning will help the spread develop, and salt is a must. When you do these things, the dish rocks. Some chopped parsley sprinkled over the top makes for a nice presentation, but don't add it while processing or your spread will be green (unless you want it to be and then - hey, go ahead).