Clean out Your Extra Cheese Cheese Spread
- Ready In:
- 5mins
- Ingredients:
- 2
- Serves:
-
10-12
ingredients
directions
- Put all cheese bits into your food processor.
- Pulse until spreadable consistency.
- You can add garlic if you like.
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Reviews
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It does appear that all of the ingredients were not included with Deb's recipe. It took awhile to locate the actual recipe ... it's on Foodnetwork.com. It looks like a great way to use up cheese! I do not feel it's fair to rate something I have not yet made, but once I've completed the recipe I will come back edit this review.
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Here is the actual recipe from AB's show Good Eats... 1 pound left-over cheese*, at room temperature 1/4 cup dry white wine 3 tablespoons unsalted butter, softened 2 tablespoons fresh parsley leaves 1 small clove garlic Remove any rinds 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. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. This can be stored in the refrigerator for up to 1 week.
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This recipe doesn't work without the addition of either butter or cream cheese in order to create the consistency necessary for spreading. About 4 to 6 ounces, or 3/4 of a cup will do the trick. Also, seasonings such as Emeril's mix or any house seasoning will help the spread develop, and salt is a must. When you do these things, the dish rocks. Some chopped parsley sprinkled over the top makes for a nice presentation, but don't add it while processing or your spread will be green (unless you want it to be and then - hey, go ahead).
RECIPE SUBMITTED BY
I am a special education teacher with 4 children and married to my best friend. I love animals, nature and cooking--especially creating new recipes. I am also a voracious reader, enjoy foreign and independent films, as well as all types of music. My favorite food show is Alton Brown's Good Eat's on Food TV.