Is your fridge full of cheese remnants from this weekend's celebrations? You’re not alone. Though we’re often told we should appreciate artisanal cheeses solo, part of the joy of a really good wedge is how it tastes chopped, shaved, warmed, or thrown together into a complete dish. San Francisco cheese expert Kirstin Jackson of It's Not You, It's Brie has given us a super-easy recipe that will breathe new life into your party scraps.
The following recipe is simple and budget-friendly — and makes really good use of those old chunks of brie you have sitting around. All you need to do is open your fridge and get started.
Fromage Fort
Yields 20 crostini Ingredients:
1 baguette
2 tbsp extra virgin olive oil
1/4 tsp salt
1 clove garlic, chopped
8 ounces mixed cheeses, finely chopped
1 tbsp parsley, chopped
1 tsp thyme, chopped
1/4 cup white wine
1/4 tsp freshly ground pepper
A handful of parsley leaves for garnish (optional) Instructions:
1. Preheat the oven to 350°F. Slice your bread on the diagonal to make 20 crostini. Drizzle 1 tablespoon of olive oil over a sheet pan. Using a slice of bread as a tool, evenly spread the oil over the pan. Lay out the other slices of bread, as you do so, lightly rubbing and pressing them into the pan to absorb the olive oil. Drizzle the tops of the bread with an additional tablespoon of olive oil, 1/4 tsp salt, then them flip them over. Bake for 7 minutes, until they’re firm but not brown. Let cool. 2. Turn on the broiler or preheat your oven to the highest temperature. While the oven is preheating, put the garlic in a food processor and pulse about 5 times until well minced. Add the cheese, parsley, thyme, wine, and pepper and process until most of the cheese has been pulverized to the size of chopped garlic. If you don’t have a food processor, let the finely chopped cheese rest overnight with the garlic, wine, and herbs. 3. Drop a dollop of cheese over your crostini, pushing down slightly to flatten. Don’t worry about covering the whole crostini, the cheese will melt and spread over everything on its own. Place cheesy crostini back on the sheet pan and broil briefly — between 2 to 5 minutes until the cheese is melted, lightly bubbly, and golden. Keep an eye on it! Broilers heat up differently, and cooking times vary; food can go from lightly crisped to burnt in a matter of seconds. 4. Serve warm, topped with parsley leaves if desired.
Yields 20 crostini Ingredients:
1 baguette
2 tbsp extra virgin olive oil
1/4 tsp salt
1 clove garlic, chopped
8 ounces mixed cheeses, finely chopped
1 tbsp parsley, chopped
1 tsp thyme, chopped
1/4 cup white wine
1/4 tsp freshly ground pepper
A handful of parsley leaves for garnish (optional) Instructions:
1. Preheat the oven to 350°F. Slice your bread on the diagonal to make 20 crostini. Drizzle 1 tablespoon of olive oil over a sheet pan. Using a slice of bread as a tool, evenly spread the oil over the pan. Lay out the other slices of bread, as you do so, lightly rubbing and pressing them into the pan to absorb the olive oil. Drizzle the tops of the bread with an additional tablespoon of olive oil, 1/4 tsp salt, then them flip them over. Bake for 7 minutes, until they’re firm but not brown. Let cool. 2. Turn on the broiler or preheat your oven to the highest temperature. While the oven is preheating, put the garlic in a food processor and pulse about 5 times until well minced. Add the cheese, parsley, thyme, wine, and pepper and process until most of the cheese has been pulverized to the size of chopped garlic. If you don’t have a food processor, let the finely chopped cheese rest overnight with the garlic, wine, and herbs. 3. Drop a dollop of cheese over your crostini, pushing down slightly to flatten. Don’t worry about covering the whole crostini, the cheese will melt and spread over everything on its own. Place cheesy crostini back on the sheet pan and broil briefly — between 2 to 5 minutes until the cheese is melted, lightly bubbly, and golden. Keep an eye on it! Broilers heat up differently, and cooking times vary; food can go from lightly crisped to burnt in a matter of seconds. 4. Serve warm, topped with parsley leaves if desired.
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