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Date and Pistachio Cheese Spread





Yields
Makes 1 1/4 cups (serving size: 2 tbsp.)



Total Time
20 mins

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.

 1/2 pound (1 1/4 to 1 3/4 cups) coarsely chopped sharp white cheddar such as Tillamook or Beecher's 4-Year Aged Flagship, or aged gouda such as Oakdale
  About 3 tbsp. Viognier or Chardonnay
 1 teaspoon chopped fresh thyme leaves
 1/3 cup chopped Medjool dates
 1/3 cup chopped unsalted roasted pistachios
  Pepper
  Crackers, toasted baguette slices, or raw vegetables
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, dates, and pistachios. 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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories132
% Daily Value *
Total Fat 9.2g12%

Saturated Fat 4.3g22%
Cholesterol 24mg8%
Sodium 146mg7%
Total Carbohydrate 6.3g3%

Dietary Fiber 0.8g3%
Protein 6.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.