Friday, September 28, 2007

Fromage Fort


Fromage Fort is a blend of old bits of leftover cheese, a bit of wine, garlic, salt and pepper I first read about in a feature on Jacques Pepin in Food and Wine magazine that captivated me.

The more I cook, the more I become a true ingredient maximizer. I freeze a half cup of pumpkin puree, a half can of chipotles in adobo, old bread for bread crumbs, etc. and I just love using every bit of every thing - even if its a few days, weeks or months down the road.

So, Fromage Fort is perfect for me. By blending leftover chunks of cheeses with wine, salt (easy on the salt because most cheese is salty) and black pepper with a clove of garlic in a food processor you create heaven from what might be garbage. Puree the mixture until soft but still with some texture.

I used Parmesan, goat cheese, mascarpone, Gorgonzola and an aged Romano.

It can be served cold with crackers, but I found that could be rather strong tasting and look slightly gray in color (read: unappetizing). I much prefer spreading on slices of crusty french bread or sourdough and broiling until golden brown. Serve with a big glass of wine. It's like grilled cheese for grown-ups!

Fromage Fort on Toast:
(serves 4-6)

1 lb cheese pieces (approx)
Splash white wine (maybe 2-3 tbs)
Dash salt
Fresh ground black pepper to taste
Sliced baguette or sliced sourdough bread

Directions:
Blend first 4 ingredients in a food processor. Spread over bread slices and broil until bubbly and golden brown. Serve immediately.

25 comments:

Peabody said...

Anything with cheese is good in my book! YUM.

Deborah said...

I agree with Peabody - I love anything with cheese! And what a great way to use up leftover bits of cheese!

Yankee1969 said...

I think I remember Alton Brown doing something on fromage forte on one of his cheese episodes. He didn't do the toast thing, though. That looks good.

Meghan said...

great site!


its great when you can really use all your leftover bits of things from your kitchen. this seems so simple yet full of flavor.

Brilynn said...

Why have I never done this before??? Sounds very tasty!

Nora B. said...

I try to be an ingredient maximizer too. The combination of cheese and wine reminds me of cheese fondue. Thanks for the recipe!

Geggie said...

Tasty. I've never thought I doing something like this, but it's perfect!

Peter M said...

Kirsten, I've yet to be displeased w/ a Jacques Pepin recipe...good taste!

Christine said...

In college I used to eat toast with melted cheese on it all the time, mostly because it was about the only thing I could make in my toaster oven in my dorm room. This is a much more sophisticated version of that! :) I just wish I'd seen this before I let three remnants of different cheeses I bought at the Tillamook factory in Oregon go bad and thus had to be thrown out. This would have been perfect!!

Anonymous said...

yummmy!
adding some fresh parsley makes it look appetizing even when unmelted.

rachael

The Cooking Ninja said...

mm...this would be something my significant other love. He loves all these cheese. :)

Megan said...

Mmm that looks good! I'm the same way when it comes to saving ingredients - I have squirts of tomato paste, roasted garlic heads, parmesan rinds, and chipotles in my freezer right now, along with tons of other little aliquots that I really need to catalogue!

Kelly-Jane said...

That's a really handy recipe, and it's true cheese is always good :)

lululu said...

Sounds delicious!!!! It's the kind of food that I would have 5 slices in a row!!!!

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Parmesan, goat cheese, mascarpone, Gorgonzola and an aged Romano.

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This delicious food looks so terribly good.I would live to try at home.

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Alton Brown doing something on fromage forte on one of his cheese episodes.

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This is delicious dish.I wish I could make it at home.Everyone will like it definitely.

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Fromage Fort...reminds me of dexter :))...omlete du fromage... what great days they were. But really now, fromage fort is really delicious!