The classic Caprese salad is simple Italian dish – fresh tomato, fresh basil and fresh mozzarella, sometimes drizzled with a little olive oil or aged balsamic vinegar. Fromage Fort is also simple. The French devised this brilliant way of using odds and ends of leftover good cheese to make a cheese spread that’s never the same twice. The other night, my friend Dana and I brought these two dishes together and created Fromage Fort Caprese Bruschetta.

I took a freshly made batch of Fromage Fort to Dana’s house that was a mixture of mozzarella, Camembert, Cyprese Grove Truffle Tremor, and Calkins Creamery Vampire Slayer (a garlic infused cheddar, so I didn’t add the usual garlic to the Fromage Fort). The cheese spread was flavorful and a real stinker.

Dana spread the cheese onto toasted French bread she had made for another dish, topped it with fresh tomato and basil from her garden, and a new snack was born.


  • Bruschetta toasts
  • Fromage Fort
  • Slices of fresh tomato
  • Fresh basil
  • Aged balsamic vinegar (optional)
  1. Spread Fromage Fort on top of Bruschetta toasts.
  2. Add sliced fresh tomato and top with torn fresh basil.
  3. Drizzle with good, aged balsamic vinegar if you desire.
My notes
  • Fromage Fort is a different cheese spread every time because different cheeses in varying amounts are used every time. If you try this, before you serve it to guests, do a test bruschetta first to make sure the cheese mixture you create works well with the tomato and basil. It probably will, but you never know till you try.
  • We had baked potatoes at dinner that night. I topped my baked potato with the Fromage Fort, and it was so good.
  • The photo above is a recreation of the original Fromage Fort Caprese Bruschetta. I know it looks like melted mozzarella, but it's not. I only had soft cheeses and Parmesan left to recreate the Fromage Fort, and it turned out very soft (and very good).  I didn’t take any photos that night. I’m trying to take fewer photos of what I eat and spend more time enjoying the company I’m with. 

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