Any variety of cheese may be used to make this pungent spread. Using hard cheeses may require more butter and less wine or broth. Using creamy cheeses may require that you cut back on the additional liquid. The addition of toasted nuts adds another dimension to the spread, especially welcome when using mild cheeses. But the nuts are totally optional. This keeps well covered in the refrigerator and improves with age. It may also be frozen.
2 large cloves garlic
2 scallions cut up
10 ounce grated mixed cheeses
3 ounces butter
1/2 cup white wine
Broth, if needed
Generous grating fresh black pepper
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped chives
1/4 cup almonds, walnuts or pistachios, toasted and chopped finely
1. Place the garlic and scallions in the bowl of a food processor fitted with a metal blade and process until finely chopped. Add the cheese and butter. Process until well blended.
2. Add half of the white wine and some stock, if using, pepper, parsley, chives and thyme. Process until mixture reaches a smooth and creamy texture. Add more wine or broth if necessary.
3. Stir in the chopped toasted nuts if using.
Source: Priscilla, Chester, Connecticut
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