« Tap to Next Article »

Fromage Fort and Spring Vegetable Crostini

Lonny contributor Diana Yen shows us how to make the most of the season's bounty before it's too late

As of yesterday, summer is officially underway. But don't give up on your favorite springtime herbs and vegetables just yet. Sugar snap peas, mint, and other seasonal staples, such as radishes and asparagus, are still available in abundance at farmer's markets and grocery stores, and it'd be a crime to let them go to waste. So we asked Lonny contributor Diana Yen to show us how to make the most of them before it's too late.

To start, she whipped up this mouthwatering crostini with fromage fort, an impressive–sounding yet inexpensive French dish that combines the cheeses leftover in your refrigerator—from, say, a weekend of entertaining—to create a creamy, spreadable base for breads and sandwiches. Not only is it delicious, but fromage fort is also incredibly easy to make, whether it's for you or a crowd. Simply round up your preferred cheese scraps, blend with whatever white wine you have on hand, and top with any spring vegetables you desire. Then enjoy for breakfast or a light lunch or dinner, and give yourself a pat on the back for keeping your weekly meals fresh—and affordable.

Fromage Fort and Spring Vegetable Crostini

Fromage Fort and Vegetable Crostini
Serves 6

For Fromage Fort
(makes about a pint)

- ½ pound triple crème brie
- ¼ pound gruyere (or comte)
- ¼ pound white cheddar
- ¼ cup Sauvignon Blanc (or other dry white wine)
- 3 tablespoons unsalted butter, softened
- 1 small garlic clove
- salt

Grate gruyere and cheddar. Cut triple crème into quarters. In a food processor blend cheeses, wine, butter, and garlic for 2 minutes, until whipped and well blended. Season with salt. Keep at room temperature. Remainder can be refrigerated for up to a week.

For Crostini

- (6) ½-inch-thick slices of rustic sourdough bread
- olive oil, for drizzling
- sugar snap peas, trimmed and halved
- ½ cup freshly torn mint leaves
- salt and pepper

In a grill pan over medium-high heat, add bread that has been brushed with olive oil and cook until charred, about 2 minutes per side. To assemble spread cheese on bread until covered, top with snap peas and mint. Drizzle with olive oil and season with salt and pepper.

Fromage Fort and Spring Vegetable Crostini

PREV NEXT