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Erwan shows us a great way to use leftover cheeses in the fridge to make a delicious white wine based cheese spread that’s absolutely delicious on toast with caramelized sweet onions. As the French say, ce n’est pas mal!
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INGREDIENTS
1 cup of thinly sliced white onions
100 grams of provolone
100 grams of aged parmesan
100 grams port salut
80 grams tome de savoie
50 grams saint nectaire
Two tablespoons of butter
Pinch of pepper
250 grams of cream cheese
1/3 cup of white wine
½ cup parsley
1 tsp grated garlic
Pinch of brown sugar
1 tbsp of soy sauce
1 tsp of oyster sauce
Sliced whole grain bread toasted with butter
RECIPE
Place the onions with some olive oil in a pan and cook slowly until caramelized. Once browned add in a little bit of brown sugar, the oyster and soy sauce and keep on the side.
Place all the cheese with the butter, wine, parsley and pepper in a food processor. Run until smooth. Adjust with more wine if you need it to be more liquid.
Toast the bread with butter and spread on the cheese.
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