- makes 2 cups serves
- preparation 10 minutes
- difficulty Easy level
Ingredients
- 300 g leftover cheese ends
- 20 g butter (or leftover double cream or cream cheese from the party)
- 1 garlic clove, peeled
- 1 pinch of cayenne pepper
- 80 ml (⅓ cup) leftover white wine or dry sherry
- sea salt and ground black pepper, to taste
To serve
- chopped chives
- long crispbread crackers
- fresh figs or medjool dates
Instructions
- Grate any of the hard cheese ends and coarsely chop any softer cheese. Place the cheese, butter, garlic and cayenne pepper in a high-powered blender or food processor and process until well combined.
- Add the wine or sherry, salt and pepper and blitz again to combine.
- Scoop into a serving dish, cover and refrigerate until ready to serve. It is best served the following day and will keep refrigerated for 1 week.
- Sprinkle with chives and serve as a dip with crackers and figs or dates. You can also spread the cheese on sourdough and grill until golden and bubbling.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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