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)
- Spread Fromage Fort on top of Bruschetta toasts.
- Add sliced fresh tomato and top with torn fresh basil.
- Drizzle with good, aged balsamic vinegar if you desire.
- 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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