Episode Two - Cheese
Eileen talks about cheese in this episode of Slice of Life.
PULL APART CHEESE STICKS
1 (11-ounce) can breadstick dough
1 1/2 cups shredded mild cheese mozzarella, provolone or smoked Gouda
/2 teaspoon dried basil
1/2 teaspoon oregano
About 2 cups warmed store-bought marinara sauce
Preheat oven to 375. Place parchment paper on a baking sheet. Arrange the breadstick dough in single layer lengthwise on the parchment paper but DON’T separate the dough into individual breadsticks. Sprinkle the cheese, basil and oregano over the top of the dough. Bake 10 to 11 minutes or until cheese is lightly browned. Remove the breadsticks from the oven. Let the breadsticks cool on the cookie sheet for a few minutes. Pull apart the breadsticks and serve them with the heated marinara sauce. Makes 12. This recipe can be doubled or tripled.
1 (2 1/2 lb.) round of ripe Brie
2/3 to 1 cup coarsely chopped pecans
2 to 3 tablespoon brown sugar
Preheat oven to broil and place a piece of parchment paper on a cookie sheet. Remove the rind from the top of the cheese. Place the Brie cheese on the prepared baking sheet and sprinkle the chopped pecans over on the top. Sprinkle the brown sugar on top of the pecans. Broil the coated cheese about 8 inches from broiler for 3-5 minutes until sugar starts bubbling. Serve immediately. Serves 12 to 14
As an attractive alternative you can substitute raspberry jam for the brown sugar.
TOMATO AND ONION TART APPITIZER
This can be served hot or cold
7 sheets phyllo dough, thawed
1/2 stick of butter, melted
2/3 cup grated parmesan cheese
1 sweet onion, thinly sliced
2 cups shredded provolone or mozzarella cheese
6 plum (Roma) tomatoes cut into thick slices
8 10 fresh basil leaves, shredded or 1 tablespoon dried basil
salt and pepper to taste
Preheat oven to 375. Line a large baking sheet with parchment paper and spray paper with nonstick cooking spray. Lay 1 sheet phyllo dough on paper and brush lightly with a little melted butter. Sprinkle top of buttered phyllo with 1 to 2 tablespoons grated parmesan (don’t overdo it). Repeat the layering 6 more times (phyllo, butter, and cheese), making sure to press down on each sheet so it adheres to the previous layer.
When you’ve finished the layers, place the onions on top of the last layer making sure not to over load it. Sprinkle the provolone on top of the onions and then layer the tomatoes on top making sure you don’t overlap them. Sprinkle the basil (fresh or dried) over the top. Salt and pepper generously. Bake for 30 minutes and then let it cool for about 7 to 10 minutes before you cut and serve it Serves 8 to 10.
Modified and Submitted by Ronnie Smith Chicago, IL
SPINACH AND FETA MINI CALZONES
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 tablespoon olive oil
1 small onion, chopped (about 1/4 cup)
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/2 cup crumbled feta cheese (plain or flavored)
1/4 teaspoon ground black pepper
Preheat the oven to 400. Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender. Add the spinach and cook for 3 minutes. Remove the skillet from the heat. Stir in the cheese and black pepper. Let the mixture cool to room temperature.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 16 (3-inch) squares. Brush edges of the squares with water. Place about 1 tablespoon spinach mixture in the center of each square. Fold the pastry over the filling to form triangles. Press the edges to seal. Place the filled pastries onto a baking sheet.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.
Modified from Pepperidgefarm.com
CHEVRE MINI BOULES
1 large head garlic
1 small shallot
1/4 cup extra-virgin olive oil
31/2 Tbsp. minced fresh parsley
11/2 Tbsp. black sesame seeds
1 Tbsp. sesame seeds
2 Tbsp. champagne vinegar
11/2 tsp. finely chopped fresh rosemary
11/2 tsp. finely chopped fresh thyme
Dash ground black pepper
12 oz. Ile de France® La Búchette Goat cheese
French baguette, sliced
Separate garlic cloves from the head, leaving the skin on, and boil for four minutes. Drain, peel and mince garlic and shallot, and sauté in oil until golden. Keep garlic mixture in pan, and drain and discard. Add vinegar, rosemary, thyme, pepper and sugar to pan and cook for 3 minutes until liquid is evaporated. Crumble the goat cheese in medium bowl, add garlic mixture and stir until combined. Shape into 22 balls.
Place parsley, peppercorns and sesame seeds in 3 separate bowls, and roll balls in mixtures as desired. Serve with crusty French bread slices.
CREAM CHEESE GRAPE AND PISTACHIO
8 oz cold cream cheese
salt and pepper
16 red or green seedless grapes
3/4 cup crushed pistachios
Take a teaspoon or two of the cream cheese and mold it around each grape. Season lightly with salt and pepper and then roll it in the chopped pistachios. Place the grapes on a cookie sheet and refrigerate for at least 2 to 3 hours before serving. This is great next to a bowl of mixed nuts. If the grapes are really big you can cut them in half after they’ve chilled. Makes 16. This recipe can be doubled or tripled.
CRANBERRY ONION CREAM CHEESE BITES
1 tablespoon butter
2 cups thinly sliced sweet onions
1/4 cup balsamic vinegar
1/2 cup fresh or frozen cranberries (thawed), coarsely chopped or dried cranberries
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon grated orange rind
16 crackers (whole grain work well)
cream cheese (you can use fat free)
Melt butter in a large skillet over medium heat; add onions, and sauté 15 to 18 minutes or until golden and tender. Stir in the vinegar, cranberries, sugar, salt, and orange rind; cook, stirring occasionally, 2 to 4 minutes or until liquid is reduced to about 2 tablespoons. Spread the crackers with about 1 teaspoon cream cheese; and then top each with about 1 tablespoon of the cranberry mixture. Garnish with parsley. Makes 16.
Modified from Southernliving.com