Party dregs fromage fort

Leftover cheese and wine from a party? This French dish meaning 'strong cheese' classic is the answer. Blend the leftovers together with a few other seasonings, then serve with crispbread for a quick and resourceful spread.

Party dregs fromage fort Credit: Adam Liaw

• makes

  2

• prep

  10 minutes

• difficulty

  Easy

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Ingredients

• 300 g leftover cheese ends
• 20 g butter (or leftover double cream or cream cheese from the party)
• 1 garlic clove, peeled
• 1 pinch of cayenne pepper
• 80 ml (⅓ cup) leftover white wine or dry sherry
• sea salt and ground black pepper, to taste

To serve

• chopped chives
• long crispbread crackers
• fresh figs or medjool dates

Instructions

1. Grate any of the hard cheese ends and coarsely chop any softer cheese. Place the cheese, butter, garlic and cayenne pepper in a high-powered blender or food processor and process until well combined.
2. Add the wine or sherry, salt and pepper and blitz again to combine.
3. Scoop into a serving dish, cover and refrigerate until ready to serve. It is best served the following day and will keep refrigerated for 1 week.
4. Sprinkle with chives and serve as a dip with crackers and figs or dates. You can also spread the cheese on sourdough and grill until golden and bubbling.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Wine

Watch The Full Episode Here

PG

Watch The Full Episode Here

PG