Date and Pistachio Cheese Spread - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Elaine Johnson
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 ope
Ingredients
- 1/2 pound (1 1/4 to 1 3/4 cups) coarsely chopped sharp white cheddar such as Tillamook or Beecher's 4-Year Aged Flagship, or aged gouda such as Oakdale
- About 3 tbsp. Viognier or Chardonnay
- 1 teaspoon chopped fresh thyme leaves
- 1/3 cup chopped Medjool dates
- 1/3 cup chopped unsalted roasted pistachios
- Pepper
- Crackers, toasted baguette slices, or raw vegetables
Instructions
- 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, dates, and pistachios. Season generously with pepper. If needed, stir in a bit more wine until spreadable (mixture thickens as it stands).
- Serve cheese spread with crackers, toasted baguette slices, or raw vegetables.
- Make ahead: Keeps, chilled, up to 1 week.
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