Fromage Fort
I’ve always loved the idea of turning leftovers into something new: stock from vegetable scraps and the remains of a roasted chicken, casseroles with extra Thanksgiving turkey, breakfast hash from last night’s roasted potatoes. It’s not just because I’m thrifty, but also because sometimes the leftovers make something that tastes even better than the original. I think that this Fromage Fort falls squarely into that category.
It seems improbable that you can simply clean out your cheese drawer, throw all the little leftover bits in the food processor with some wine and wind up with something not only edible, but delicious. But it just works. It’s one of those crazy simple recipes that’s more than just the sum of its parts. We demolished the first batch just as a snack, served on some rounds of crusty bread. Half of it was eaten as it was, half was tucked under the broiler, where it got all browned and bubbly. It tasted about as amazing as it sounds. I shudder to think of what the implications of this are as in terms of grilled cheese. I imagine swapping out your good ol’ American cheese for a hefty smear of this stuff wouldn’t be too bad.
But it gets even better. If you happen to not finish off the whole batch of this stuff, it freezes really well. That’s right. You can get delicious leftovers from something you made out of leftovers. This is pretty much my dream food. 
Ingredients
- 1/2 pound cheese pieces
- 1 garlic clove
- 1/4 cup dry white wine
- Black pepper
- Salt
Instructions
- Put about 1/2 pound of cheese pieces in the bowl of a food processor, add 1 garlic clove, about 1/4 cup of dry white wine and a big grinding of black pepper. Salt is usually not needed, but taste the mixture and add some if it is. Process for 30 seconds or so, until the mixture is creamy but not too soft, and then pack it into small containers. The fromage fort is ready to use now, either served cold or spread on bread and broiled for a few minutes. Broiling will brown the cheese and make it wonderfully fragrant.