Dough for small pizza Bacon (2 oz diced) Leeks (1 cup chopped, mainly whites) Walnuts (⅓ cup chopped) Roquefort or other blue cheese (4 oz) Creme fraiche (3 TBS) Salt (large pinch) Preheat oven to 400 Roll out pizza dough on parchment Blend cheese and creme with salt, spread on dough Sautee bacon to semi-crisp, […]
Most bavarian beergardens and restaurants have this Camembert spread/dip on their menu also called “angemachter Camembert”. Great as appetizer or in between meals enjoyed with a cold Hefeweizen. It’s usually served on a Whole Grain or Rye Bread or personal favorite a fresh, warm Brezel. Garnish Obazta with thinly sliced red onion rings and lettuce. […]
8 oz of Farmer’s cheese, preferably Cowgirl Cremery about 1/2 cup of finely chopped fresh herbs (depends on what is available and good. Dill is always good, I added chives and parsley too. About 2 tablespoons of each. Basil works well too. Amount and type is determined by your taste. 2-3 tablespoons of minced green […]
Hot and flaky outside, creamy inside – the secret of this pastry appetizer begins with the brie. It must be firm and very cold or frozen when baked. Brie Pastry Package: 1 sheet (8-oz) frozen puff pastry, thawed 1 round (8-oz) cold, firm brie 1 egg, beaten mushroom filling Cut 1/3 off 1 side of […]
Served as an antipasto with prosciutto and figs or as garnish for a salad. From the “Chez Panisse Cookbook.” 12 ounces fresh ricotta cheese, or 15 ounces commercially packed ricotta, drained (see note) salt, to taste fresh marjoram, sage and thyme sprigs fresh ground pepper to taste extra virgin olive oil Preheat the oven to […]
1/2 cup unsalted butter 1 cup all purpose flour 1 cup grated Parmigiano-Reggiano In a food processor, combine ingredients, and pulse until dough comes together. Turn dough out onto a piece of plastic wrap, and form it into a log, 1/2 inches in diameter. Chill until firm, at least 2 hours. Heat oven to 325 […]
Fill fresh or soft dried apricots with unflavored chevre. Top with a leaf or a strip of fresh basil.
Serve these cheese-topped tomatoes alongside a green salad or with a collection of small salads or crudites. 5 ounces fresh goat cheese, at room temperature 1 small garlic clove, minced to a paste with salt 1 Tbsp finely minced Italian parsley 1 1/2 tsp finely minced fresh thyme 1 1/2 tsp finely minced fresh savory […]