Prep Time: 10 mins
Cook Time: 10 mins
1 (13 to 16 ounce) whole Brie cheese with rind left on
3 tablespoons strawberry preserves
2 teaspoons balsamic vinegar
1/2 cup sliced fresh strawberries
1-1/2 tablespoons toasted hazelnuts or sliced toasted almonds
Toasted Bread Hearts and Crackers
Preheat oven to 350 degrees Fahrenheit. Place the Brie on a baking
sheet or in a shallow baking dish. Bake for about 10 minutes or
until the Brie is soft and warm, but not runny.
While the Brie is baking, heat the preserves and balsamic vinegar
in a small saucepan until thick and bubbly and then remove from
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
Fun Tina Cranberry Melts
Prep Time: 15 mins
Cook Time: 16 mins
2 8-ounce cans refrigerated crescent roll dough
8 ounces Fontina, cut into 1/2 inch cubes (about 2 cups)
2 ounces thinly sliced prosciutto or ham, diced
1 teaspoon chopped fresh rosemary, divided
1/3 cup dried cranberries or cherries, coarsely chopped
1 tablespoon sugar
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.
Spice Brie Dip
Chef Rick Tramonto from Tru in Chicago IL
Servings: 4 servings
Cook Time: 15 mins
2 cups Brie cheese
1 tablespoon grated fresh orange zest
1/2 tablespoon Chinese Five Spice
4 tablespoons unsalted butter
salt and freshly ground black pepper to taste
assortment of crackers, breadsticks and bread for dipping
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
and Monterey Jack Panini
Gerry Lantto, Golden Valley, Minnesota
Servings: 4 sandwiches
Prep Time: 30 mins
1 to 2 tablespoons mayonnaise or salad dressing
2 thick slices French bread, cut on an angle
1 slice Cheddar cheese
1 slice Monterey Jack cheese
2 thin slices ripe tomato
sprig of fresh basil leaves
freshly ground black pepper
1 to 2 tablespoons of butter
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.
Mozzarella Prosciutto & Fig Jam
By Marlena Spieler
Author of Grilled Cheese: 50 Recipes to Make You Melt
Photograph courtesy of Sheri Giblin
Servings: 4 servings
4 soft French or Italian rolls (or half-baked if available)
10-12 ounces fresh Mozzarella, thickly sliced
8 ounces prosciutto, thinly sliced
1/4-1/2 cup fig jam or fig preserves, to taste
soft butter for spreading on bread
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.
Chicken & Provolone Panini
Prep Time: 15-20 mins
Cook Time: 15 mins
4 chicken breast halves, boneless and skinless
2 tablespoons (1/4 stick) butter, melted
2 teaspoons fresh sage, chopped, or 1/2 teaspoon dried
2 teaspoons fresh rosemary, chopped, or 1/2 teaspoon dried
Salt and freshly ground pepper to taste
4 crusty rolls of choice, French, Italian, sourdough
1/3 cup balsamic vinaigrette dressing
2 cups (about 4 ounces) arugula, washed and dried
8 pieces (about 4 ounces) prosciutto, thinly sliced
8 pieces (about 4 ounces) provolone, thinly sliced
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
Cheese Burrito Stack
1 (about 1-1/4 cups) medium yellow onion, cut into quarters and
thinly sliced crosswise
1 (about 1-1/4 cups) medium red onion, cut into quarters and thinly
1 (about 1 cup) red bell pepper, thinly sliced
1 (about 1 cup) green bell pepper, thinly sliced (about 1 cup)
2 cloves garlic, minced
3 cup shredded cooked chicken
1 can (10 oz.) diced tomatoes and green chilies,* undrained
1/2 teaspoon salt
1/2 teaspoon ground cumin
4 10-inch flour tortillas
2 cups (8 oz.) grated Mexican blend cheeses
1/4 cup chopped fresh cilantro, optional
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
1 (11-oz.) can Pillsbury® Refrigerated Crusty French Loaf
2 tablespoons Butter
4 teaspoons all-purpose flour
1/2 cup water
2 tablespoons dry white wine
4 ounces (1 cup) shredded Swiss cheese
4 ounces (1 cup) shredded medium white Cheddar cheese
1 (4.5-oz.) can crabmeat, drained
1/2 teaspoon Dijon mustard
1/4 teaspoon paprika
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.
Blue and Brie
Lisa Renshaw from Kansas City, MO
Prep Time: 10 mins
Cook Time: 6-8 mins
8 slices pumpernickel or rye bread
4 tablespoons hot pepper jelly
1/2 cup crumbled blue cheese
1/2 cup chopped macadamia nuts
6 ounces Brie cheese, cut into 8 slices
4 tablespoons (1/2 stick) butter, softened
Spread 1 tablespoon jelly over four slices of bread. Top each with
2 tablespoons Blue cheese, 2 tablespoons nuts and 2 slices of Brie.
Place the remaining slices of bread on top and spread butter evenly
over the top and bottom of each sandwich. Preheat a large skillet
or griddle over low heat. Cook sandwiches, in batches if necessary,
for 3-4 minutes per side, or until browned and the cheese is melted.
Cheese Wild Mushroom Pizza
Servings: one 12-inch pizza (8 slices)
Prep Time: 20 mins
Cook Time: 20-25 mins
8 ounces wild mushrooms* (chanterelle, oyster, shiitake), sliced
1 tablespoon butter
1 pound pizza dough, defrosted if frozen
1 tablespoon cornmeal
1 teaspoon olive oil
1/2 teaspoon coarsely ground black pepper
1 tablespoon chopped fresh herbs (rosemary, thyme, savory)
4 medium plum tomatoes, sliced
1 cup (4 ounces) shredded Fontina cheese
1/2 cup sliced green onion
1 cup (4 ounces) smoked mozzarella cheese, cut into small cubes
1/4 cup (1 ounce) grated Parmesan cheese, divided
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