Cheese Recipes 1 (13 to 16 ounce) whole Brie cheese with rind left on While the Brie is baking, heat the preserves and balsamic vinegar in a small saucepan until thick and bubbly and then remove from the heat. Remove the Brie from the oven and transfer to a serving dish. Arrange the strawberries on top of the Brie. Drizzle with the heated preserves and sprinkle with the nuts. Serve with crackers or toasted bread hearts.
2 8-ounce cans refrigerated crescent roll dough Line a baking sheet with parchment paper. Press contents of one can of crescent roll dough onto parchment paper to form a 9 x 12-inch rectangle, taking care to seal seams of dough. Top dough with Fontina, prosciutto or ham, dried cranberries, 1/2 of the rosemary and sugar. On another sheet of parchment, press remaining can of dough into a 9 x 12-inch rectangle. Using parchment paper, transfer dough to cover cheese mixture. Carefully peel away parchment paper. Press seams closed. Sprinkle with remaining rosemary. Bake for 12 minutes at 375 degrees or until golden brown. Remove from oven and let stand for 5-10 minutes. To serve, cut into 12 squares and then cut each square in half diagonally to make 24 pieces.
2 cups Brie cheese Let cheese sit out until it reaches room temperature, about one hour. Remove rind from cheese. Blend cheese, zest, Chinese Five spice and butter in food processor until mixed thoroughly. Add salt and pepper to taste. Serve with assortment of crackers, breadsticks and toasted breads for dipping.
1 to 2 tablespoons mayonnaise or salad dressing Spread mayonnaise on 1 side of each slice of bread. Layer cheeses, tomato and basil leaves on bread. Add pepper to taste. Spread butter on the outside of bread slices and grill until cheese melts.
4 soft French or Italian rolls (or half-baked if available) Split each roll, and layer with the Mozzarella and prosciutto. Spread the top slices with the fig jam, then close up. Lightly butter the outside of each sandwich. Heat a heavy nonstick skillet or panini press over medium-high heat. Place the sandwiches in the pan, working in two batches depending on the size of the pan. Press the sandwiches or close the grill and brown, turning once or twice, until the bread is crisp and the cheese has melted. Though the rolls start off as round, once pressed they are considerably flatter and can be easily turned, albeit carefully. Serve right away, cut on the diagonal.
4 chicken breast halves, boneless and skinless Brush chicken breasts lightly with melted butter. Combine sage and rosemary and sprinkle on both sides of chicken. Season with freshly ground salt and pepper. Grill chicken breasts over charcoal grill in stove-top grill pan, or under broiler until firm to the touch. Transfer to plate and let cool approximately 10 minutes. Slice rolls in half. Sprinkle bottom of each roll with vinaigrette. Divide arugula among the four rolls. Layer 2 slices of prosciutto and 2 slices of provolone on each roll. Slice each chicken breast half crosswise into diagonal slices, about 1/2-inch thick and place on top of cheese. Drizzle more vinaigrette over chicken. Place top of roll on and press down gently so sandwich stays together. Tightly wrap each sandwich in plastic wrap and refrigerate until serving time.
1 (about 1-1/4 cups) medium yellow onion, cut into quarters and
thinly sliced crosswise Coat large skillet with nonstick cooking spray and heat over medium-high heat. Add onions; cook and stir 5 minutes or until beginning to brown. Add peppers and garlic; cook and stir 5 minutes. Stir in chicken, tomatoes and chilies with liquid, salt and cumin; cook about 7 minutes or until liquid evaporates, stirring occasionally. Preheat oven to 375 degrees F. Grease large baking sheet or pizza pan. Place one tortilla on baking sheet. Spread with one-third of chicken mixture; sprinkle with 1/2 cup cheese. Repeat layers two more times; top with remaining tortilla and 1/2 cup cheese. Bake 10 to 15 minutes or until tortilla stack is heated through and cheese is melted. Serve in wedges; sprinkle with cilantro, if desired. *Note: Plain diced tomatoes can be substituted for a non-spicy recipe.
1 (11-oz.) can Pillsbury® Refrigerated Crusty French Loaf Bake French loaf as directed on can. Meanwhile, in 3¬quart nonstick saucepan, melt butter over medium¬low heat. Add flour; cook and stir until bubbly, about 2 minutes. Gradually add water and wine, cooking and stirring until smooth. Reduce heat to low; gradually add Swiss cheese and 1/2 cup of the Cheddar cheese, stirring constantly until melted. Stir in crabmeat, mustard and paprika. Cook 2 to 3 minutes or until thoroughly heated. Trim ends from warm loaf; cut loaf into 12 slices and place on ungreased cookie sheet. Top each with about 2 tablespoons fondue. Sprinkle remaining 1/2 cup Cheddar cheese over slices. Broil 4 to 6 inches from heat 1 minute or until bubbly and slightly brown.
8 slices pumpernickel or rye bread
8 ounces wild mushrooms* (chanterelle, oyster, shiitake), sliced
Preheat oven to 425°. In large skillet, sauté mushrooms in butter until softened, 3 to 4 minutes. Set aside. Roll-out or stretch pizza dough to fit a 12-inch round pizza pan sprinkled with cornmeal. Drizzle one teaspoon oil over dough. Sprinkle dough with black pepper and herbs, pressing lightly into dough. Arrange tomatoes in a single layer over dough. Sprinkle with Fontina cheese. Drain excess liquid from mushrooms and spoon them onto cheese. Sprinkle with onion. Scatter mozzarella cheese over pizza and top with two tablespoons Parmesan cheese. Bake 15 to 20 minutes or until crust is golden. Remove from oven. Sprinkle with remaining Parmesan. *Note: Domestic white or brown mushrooms can be substituted for wild mushrooms. Credit: http://www.ilovecheese.com  |
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