Fromage Fort

About a year ago I was listening to "The Splendid Table" and they were discussing Fromage Fort. I will be honest in the fact that I did not remember why they were talking about it, but the thought of it stuck with me. It is common dish made in homes throughout France. You see Formage Fort is a terrific way of using up the extra cheese you have laying around. It is a blend of cheese, wine, and garlic and I feel it is perfection. It is great as an appetizer, a side to a salad or a meal, or just on its own as a snack. I made it as an appetizer for us on New Year’s Eve and it was delicious. Try it and I swear you will not be disappointed, I promise.

Fromage Fort (feeds at least 8, depending on bread size)

4 oz of Cheese, cut up small (An assortment s fine, please see note!)

¼ cup of White Wine

1 clove of Garlic, chopped

Freshly Ground Black Pepper and Sea Salt to taste

Crusty Bread, sliced

Place all the above ingredients in a food processor fitted with a blade and pulse until all your components are into a paste.  Spread the desired amount on each slice of bread and place on a baking sheet. Place your broiler on low and your baking sheet on the upper rack of the oven keeping a close eye on it. You want to see the edges of your bread get toasty and the cheese spread to melt and get bubbly and golden (Timing can vary, that is why you keep an eye on it.)

Once golden and bubbly, remove from the oven and let cool about 5 minutes before serving.

Note: When using cheese try to think what would complement one another. Like Swiss and Parmesan, Blue Cheese and Brie, Assiago and Chevre… and on and on. I like combinations the best as opposed to a single kind. When making tonight’s I used a combo of Swiss, Parmesan, and an aged Goat Cheese.