Appetizer: Cheese Spread

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Adapted from a recipe by Linda Stradley.

If I don't have an open bottle of wine on hand, I use a tablespoon of lemon juice mixed with enough water to make a quarter cup.

1 lb. assorted leftover cheeses, room temperature 

1/4 c. white wine

1/2 c. unsalted butter, room temperature
2 Tbs. fresh marjoram

1 clove garlic, minced
1 tsp. freshly ground black pepper


1. Remove the rind, hard spots, and any mold from the cheese. Cut the cheese into 1/2" cubes, and grate any hard cheeses.  Place the cheeses in a food processor, and process 20 to 30 seconds or until slightly smooth.
2. Add wine, butter, herbs, garlic, and black pepper. Blend until very smooth, creamy, and spreading consistency, approximately 3 to 5 minutes. Depending on your choice of cheeses and their moisture level you may need more or less white wine.
3. Remove the mixture from processor and transfer it to a crock, ramekin, or bowl. Cover tightly with plastic wrap and refrigerate. Serve with your favorite rustic bread, crackers, and/or slices of olive oil-brushed baguette.