Wednesday, 29 December 2010

What to do with leftover cheese bits!

Any left-over cheese at room temperature
1/4 cup dry white wine - to one pound of cheese
3 tablespoons unsalted butter, softened  - to one pound of cheese
2 tablespoons fresh parsley leaves to taste
1  garlic clove or to taste
You may use any left-over cheese you wish, such as Cheddar, Parmesan, Provolone, Fontina, Mozzarella, Camembert, Brie. Make sure that you use a combination that is not too salty.

Remove any rind 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.

This can be served immediately or refrigerated for at least 1 hour for a firmer consistency. It can be stored in the refrigerator for up to 1 week.

Use as a dip - spread  - or put on bread toasted on one side and toast under the grill for a very different toasted cheese.

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