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Apricot and Almond Cheese Spread

Total time 20 mins

Makes 1 1/4 cups (serving size: 2 tbsp.)

Long before nut-covered cheese balls hit the dairy case, French home cooks were making a delicious spread called fromage fort. The basic concept--blending leftover cheese with a little wine and seasonings--is both thrifty and open to plenty of improv (we like to use our favorite Western cheeses). Here's the method and a combination we especially like.


  • 1/2 pound (1 1/4 to 1 3/4 cups) coarsely chopped cheese (use equal parts fresh goat cheese such as Laura Chenel and parmesan)
  • About 3 tbsp. Sauvignon Blanc wine
  • 1 teaspoon chopped fresh thyme leaves
  • 1/3 cup chopped dried apricots
  • 1/3 cup chopped unsalted roasted almonds
  • Pepper
  • Crackers, toasted baguette slices, or raw vegetables

Nutrition Information

  • calories 127
  • caloriesfromfat 61 %
  • protein 7.7 g
  • fat 8.7 g
  • satfat 4.4 g
  • carbohydrate 4.3 g
  • fiber 0.9 g
  • sodium 241 mg
  • cholesterol 17 mg

How to Make It

  1. In a food processor, whirl cheese until finely chopped. Add 3 tbsp. wine and whirl until very smooth. Scrape into a bowl and stir in thyme, apricots, and almonds. Season generously with pepper. If needed, stir in a bit more wine until spreadable (mixture thickens as it stands).

  2. Serve cheese spread with crackers, toasted baguette slices, or raw vegetables.

  3. Make ahead: Keeps, chilled, up to 1 week.