Jacques Pépin’s Genius, Very-Last-Minute Appetizer—Two Ways
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anniette November 24, 2021
When I first tried this idea, several months ago, mine was quite heavy on gorgonzola and somewhat overwhelming. I ended up using scoops of the Fromage fort to flavor buttermilk salad dressing, which worked well.
Elissa M. December 24, 2016
Jacques Pepin told us to make this with some of the leftover cheese from a chacuterie board we shared when he taught our class last month. One of our classmates took on the task and the next day, we told him that we made it, although we still thought it was overpowering. He grabbed a baguette and told us to slice it and spread some cheese on each slice and put them under the salamander (a broiler-like device found in professional kitchens). It was so much better when the cheese melted into the bread. Totally sublime! One of many incredibly simple, delicious recipes from a world-class master chef!
sexyLAMBCHOPx November 26, 2016
I buy this mixture of cheeses, wine, etc. at my favorite cheese shop. So good but expensive! Time to try my own.
catalinalacruz November 23, 2016
Left-over pieces of cheese? I wish I knew what that was. :)
LisaD November 23, 2016
I'd kind of like to try the slow version with the cheese marinating in wine for a week and then mashed by hand. As soon as I get back from TG travel, I'm going to try it that way!
arcane54 November 23, 2016
Mind meld! I'm about to make batch of the strong stuff myself! I love that it's different every time, too. Be sure to balance out the sharpness of the various cheeses so the big-flavored cheeses don't overpower the more subtle cheeses -- that Gorgonzola can really take over!
icharmeat January 16, 2017
It is true. an ounce+ of pretty ripe dolce gorgonzola and some blue castello that wasn't even near consideration for disposal turned my fort into something that was reminiscent of vomit mouth- that taste you have for some time after barfing. I don't think that wine and garlic can fix it (but it is in the fridge anyway- just in case a helpful post shows up). fwiw, there was probably 5 oz of smoked cheddar in there and I wondered at the time if it would play nicely with the other cheeses but the taste suggests that the blue component was too much. Maybe the combo of smoke and blue cheese is bad. Not something that I really want to investigate.
Shelley M. November 23, 2016
Reminds me of a simple recipe for garlic toast that I haul out for a quick appetizer. A mix of softened butter, minced garlic, mayo and grated romana cheese. Stick under the broiler till golden and bubbling.
Wow, that sounds good. I'm always on the quest for the perfect garlic bread, and that sounds like a contender.
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