- 1 lb. left-over cheese*, at room temperature
- ¼ cup dry white wine
- 3 tablespoons unsalted butter, softened
- 2 tablespoons fresh parsley leaves
- 1 small clove garlic
ingredients
directions
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. |
