Fromage fort pulls together cheese remnants into a creamy, delicious spread reminiscent of fondue. Served room temperature or slightly chilled, this sauce elevates a crudités board and double-times as a fantastic spread. Savory and thick enough to coat any vegetable, especially intensely flavored brassicas.
Please note you will need a food processor for this recipe.
Preheat oven to 400 degrees.
Line a rimmed baking sheet with parchment.
In a small bowl, add brussels sprouts and olive oil, tossing, until well-coated.
Arrange brussels spouts on prepared sheet.
Roast for 30 minutes, until tender.
On a large platter, arrange roasted brussels sprouts and raw vegetables for serving.
Using the processor, add blue cheese, cheddar, feta, Parmesan, white wine, garlic, black pepper and cayenne pepper, pulsing, until thick and smooth.
Top with chives and serve alongside crudités.