Leftover bits of cheese are put to good use in this recipe that makes a delicious snack or breakfast. For the best texture, avoid very aged, hard cheeses like Parmesan.
Ingredients
- 8 oz leftover semi-firm cheeses such as Cheddar, Monterey Jack, Swiss, pepper Jack, feta, blue cheese, goat cheese, and/or gouda
- 1 small clove garlic
- 2 tbsp unsalted butter, softened
- 1 tbsp chopped fresh parsley, chives, and/or basil
- 2 - 3 tbsp dry white wine
- Crackers, toast, or fresh vegetables, for serving
Steps
- Cut the cheeses into ½-inch chunks or smaller. Place in a food processor along with the garlic. Season with pepper. Pulse to break cheese up into small bits.
- To food processor, add the butter and herbs. Pulse to combine. Pulse in the wine 1 tbsp at a time, until mixture is spreadable but not runny, stopping and scraping side of bowl occasionally. Serve immediately with crackers, toast, or vegetables, or transfer to an airtight container and refrigerate up to 1 week. Let stand at room temperature 10 min. before serving.
Tips
No wine? Use 2–3 tbsp milk mixed with a squeeze of lemon juice instead.
Nutrition information
- Calories 194kcal 10%
- Fat 16.4g 25%
- Saturated fat 10.4g 52%
- Carbs 1.2g <1%
- Sodium 236mg 10%
- 0.3g sugar
- 0.0g fiber
- 9.5g protein
- 50mg cholesterol
Nutrition information
- Calories 194kcal 10%
- Fat 16.4g 25%
- Saturated fat 10.4g 52%
- Carbs 1.2g <1%
- Sodium 236mg 10%
- 0.3g sugar
- 0.0g fiber
- 9.5g protein
- 50mg cholesterol
