Grazing boards that have bits and bobs of really expensive and fancy meats and cheeses uneaten, don’t have to be thrown away or have your brain racked over. Try making this simple queso instead.
The New Year has just begun and the hangover from the festive season lingers lightly. Proof of debaucherously eating your way through innumerable calorie dense treats inhabit your fridge and shelves. Sound familiar? If you, for some reason, give into the guilt of storing leftovers from your elaborate grazing tables until it’s time for them to go to waste, stop yourself from feeling that way anymore. It’s one thing to do something on purpose but when you work hard to make sure your family and friends have the best experience eating at your parties and you go out of your way to pick the choicest of food, nothing hurts more when you have to give it up when it goes bad.
Of all the things that have bits and pieces left behind, interestingly enough, a cheeseboard always ends up with stuff that people have had enough of. Bits of brie and gruyere, a spoonful or two of herbed cheese balls or labneh, slices of cold cuts and crackers are usual suspects when it comes to leftovers. It is a known fact that cheese is expensive and there is prudence in giving it a second life, without being ashamed. A queso sauce, which has all the fun of nacho cheese and devoid of the purity of the fondue, can be a creative way to use up all you’ve got left, while also making something delicious at the same time. You could blanket a bed of nachos with it or eat it with toasted pita bread, chips, any crackers that remain, if you like.
Ingredients [in no specific measurements]: