Yields Makes 1 1/4 cups (serving size: 2 tbsp.) Total Time 20 mins
AuthorElaine Johnson

Long before nut-covered cheese balls hit the dairy case, French home cooks were making a delicious spread called fromage fort. The basic concept--blending leftover cheese with a little wine and seasonings--is both thrifty and open to plenty of improv (we like to use our favorite Western cheeses). Here's the method and a combination we especially like.

How to Make It

Step 1
1

In a food processor, whirl cheese until finely chopped. Add 3 tbsp. wine and whirl until very smooth. Scrape into a bowl and stir in thyme, apricots, and almonds. Season generously with pepper. If needed, stir in a bit more wine until spreadable (mixture thickens as it stands).

Step 2
2

Serve cheese spread with crackers, toasted baguette slices, or raw vegetables.

Step 3
3

Make ahead: Keeps, chilled, up to 1 week.

Ingredients

 1/2 pound (1 1/4 to 1 3/4 cups) coarsely chopped cheese (use equal parts fresh goat cheese such as Laura Chenel and parmesan)
  About 3 tbsp. Sauvignon Blanc wine
 1 teaspoon chopped fresh thyme leaves
 1/3 cup chopped dried apricots
 1/3 cup chopped unsalted roasted almonds
  Pepper
  Crackers, toasted baguette slices, or raw vegetables

Directions

Step 1
1

In a food processor, whirl cheese until finely chopped. Add 3 tbsp. wine and whirl until very smooth. Scrape into a bowl and stir in thyme, apricots, and almonds. Season generously with pepper. If needed, stir in a bit more wine until spreadable (mixture thickens as it stands).

Step 2
2

Serve cheese spread with crackers, toasted baguette slices, or raw vegetables.

Step 3
3

Make ahead: Keeps, chilled, up to 1 week.

Apricot and Almond Cheese Spread

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