French Fromage Fort Canapes or cheese spread on baguette slices, the perfect way of using up leftover cheese and turning it into delicious party food. A mixture of mature cheddar cheese, brie, red Leicester and Wesleydale with cranberries is blended with soft butter, garlic and white wine, then spread over baguette slices and air fried until the cheese is perfectly melted. Top with prosciutto, persillade, fig jam, cranberry sauce, walnuts or pecans for some incredibly finger food that is perfect for the festive season or any other celebration.
Fromage fort (meaning strong cheese) is a traditional French cheese spread made by blending different cheeses with wine and other simple ingredients like butter, garlic or herbs. There is no single fixed recipe, making fromage fort incredibly versatile.
It's the kind of party food that's perfect during the festive season, when cheese boards are incredibly popular. We always tend to buy way too many and the inevitable leftovers don't need to be binned anymore, but they can be put to good use in a delicious spread.
While the cheese spread is absolutely delicious as it is, and it can just be spread straight onto a baguette slice or enjoyed with crudites, crackers, fruit and so much more. But bake or air fry the baguettes and the cheese will melt to perfection, giving you an even more delicious party food.
I topped mine with prosciutto slices and persillade or parsley sauce, but you can also top them with fig jam or cranberry sauce, toasted walnuts or pecans, fresh herbs, chorizo and so much more.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- cheese - I used a combo of cheddar, brie, Wesleydale and red Leicester, but honestly, you can add any other cheese you have around, gruyere, compte, camembert, blue cheese and so on
- wine - white whine is traditionally used, and it can be anything you have around
- butter - I used salted butter, but any good-quality butter should do
- ground black pepper - to taste
- garlic - don't overdo it with the garlic, just a clove for flavour is all that's needed
- baguette slices - or any other crusty bread of your choice
- prosciutto - or any other cold meat
Step-by-step photos and instructions
- cut the cheeses into cubes and add them to a blender together with the wine and black pepper
- blitz to a spreadable consistency
- spread the cheese over baguette slices and air fry them for 3 minutes until the cheese is melted
- top with prosciutto and herbs
Expert tips
Add the wine gradually, as different cheeses will have different moisture levels. Blitz to a spreadable consistency and that's perfect. If you use soft cheese, you can remove the rind. While this is edible, if you want a creamier texture, it's best not to use the rind.
The garlic should complement rather the overpower the cheese, one small clove is usually plenty. Do use fresh garlic though, rather than garlic granules.
Air fry until the cheese is nicely melted, keep an eye on it as it can easily go from melted to a golden perfection to brown quickly.
Other canapes you might like
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French Fromage Fort Canapes
Ingredients
- 100 g mature cheddar cheese (3.5 oz)
- 80 g brie (3 oz)
- 80 g Wesleydale cheese with cranberries (3 oz)
- 80 g Red Leicester cheese (3 oz)
- 60 ml dry white wine (2 floz)
- 25 g soft butter (2 tbsp)
- 1 clove of garlic
- ¼ teaspoon ground black pepper
- 1 large baguette
- prosciutto slices to garnish
- persillade to garnish
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Instructions
- Cut the cheeses into cubes and add them to a blender together with the soft butter, garlic, wine and ground black pepper.
- Blitz to a spreadable consistency.
- Spread the cheese over baguette slices and air fry for 3 minutes at 180 degrees Celsius (350 Fahrenheit) until the cheese is melted and golden.
- Top with prosciutto slices and parsley sauce.
Video
Notes
- Add the wine gradually, as different cheeses will have different moisture levels. Blitz to a spreadable consistency and that's perfect. If you use soft cheese, you can remove the rind. While this is edible, if you want a creamier texture, it's best not to use the rind.
- The garlic should complement rather the overpower the cheese, one small clove is usually plenty. Do use fresh garlic though, rather than garlic granules.
- Air fry until the cheese is nicely melted, keep an eye on it as it can easily go from melted to a golden perfection to brown quickly.
Nutrition
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