Total Time: 15
Yield: about 2 cups
In the bowl of a food processor, pulse garlic until coarsely chopped. Remove any wax or tough rind from cheeses and add cheeses to the food processor bowl along with wine, pepper, and salt, if desired. Process until the mixture is soft and creamy, but not too smooth. Transfer the mixture to a crock, cover with plastic wrap, and refrigerate or freeze until ready to use.
To serve, spread cheese generously on toasted bread or crackers. If desired, place under a broiler for a few minutes until cheese is melted. Serve hot as an hors d’oeuvre or as a garnish with a salad.
In this issue: Summer Off the Beaten Path
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111