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Fromage Fort Cheese Spread Recipe:

Approx. 2 Cups

Ingredients

  • 1/2 Cup Reggiano Parmesan - finely shredded and packed
  • 1/2 Cup Asiago - finely shredded and packed
  • 1/2 Cup Pecorino Romano - finely shredded and packed
  • 1/4 Cup Dry White Wine I used Sauvignon Blanc from the Marlborough region of New Zealand which has strong notes of grapefruit
  • 1/3 Cup Extra Virgin Olive Oil
  • 1 Clove Garlic
  • Dash Black Pepper

Milder Variation

  • Add in 4 oz. Chevre Cheese

Spicy Maple Pecan

  • 2 Cups Raw Pecans
  • 2 Tablespoons Extra Virgin Olive Oil
  • 3 Tablespoons Maple Syrup
  • 1/2 Teaspoon Cayenne Pepper
  • 1 Teaspoon Sea Salt

Other additions options:

  • Crostini or French Bread
  • Pears - sliced
  • Quince Jam
  • Olives - your choice
  • Manchego Cheese Wedge

Garnish

  • Sprigs of Rosemary

Instructions

Fromage Fort

  1. Finely shred the three kinds of cheese, measure and add to a food processor along with the wine, olive oil, garlic and pepper.
  2. Puree until creamy.

Pecans

  1. Add everything to a cast iron or a saute pan and turn the on stove onto medium heat.
  2. As soon as it starts to bubble, stir continuously.
  3. In about 3 – 6 minutes they will start to get sticky.
  4. When the moisture is all gone, turn off the heat.
  5. Spread onto parchment paper or a baking sheet. Don’t worry about them sticking together, you can separate them when they are cooled.
  6. Wait until they are completely cooled.

Assemble

  1. Arrange everything on a wood board or platter except the cheese spread and jam. Serve the spread and jam in small bowls.