Having company? Serve them leftovers. Create a delicious spread with any combo of hard cheeses (for tang) and soft cheeses (for texture) lying around in your fridge. We mixed 1 ounce each of manchego, Parmesan, and Roquefort (use at room temperature, and cut hard kinds into small pieces), 3 ounces goat cheese, 2 tablespoons heavy cream, and 1 teaspoon grappa (optional), and pulsed the mixture in a food processor for about 15 seconds, until combined but chunky. Bonus: The spread will keep for one week in the refrigerator in an airtight container.
Easy Cheese Spread
Martha Stewart Living, May 2007