 Apple
and California Cheddar Cheese Soup
Makes 4 Servings
This
easy recipe combines tart fall apples and cheddar cheese
-- a classic flavor combination. This satisfying soup
is great for family suppers yet would also make an elegant
beginning to a dinner party.
2 tablespoons
unsalted butter
4 cups peeled, cored and chopped Granny Smith apples (about
3 large)
1 cup peeled and diced Russet potatoes
1/3 cup dice celery
1/2 cup diced white onion
1/4 teaspoon dried thyme
1/4 cup white wine
4 cups chicken stock
3 cups shredded white Cheddar cheese (about 3/4 pound)
Salt, white pepper, and nutmeg, to taste 1/4 cup heavy
cream
In
a large saucepan, over medium heat, melt the butter. Sauté
apples, potatoes, celery, onion and thyme until translucent,
about 10 minutes. Add white wine to deglaze the pan. Cook
about 1 minute. Add chicken stock, bring to a boil, reduce
heat, and simmer for 30 minutes. Transfer to a blender
and puree until smooth. Over medium heat, reheat the soup
and slowly add cheese, seasonings, and cream. Cook until
cheese is melted and soup is hot, but do not boil. Garnish
as desired.
Recipe courtesy of the
California Milk Advisory Board.
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Sun-Dried
Tomato California Cheese Bread
Makes 6 servings
As
for bruschetta, this recipe calls for you to roast
the bread until browned. This ensures that the surface
of the bread will be crunchy while the interior remains
somewhat soft. Topped with creamy Ricotta and melted Mozzarella
it provides a delicious contrast in textures.
1cup
(8 ounces) Ricotta cheese
1/2 cup (2 ounces) Mozzarella cheese
1/2 cup chopped [dried] sun-dried tomatoes in oil
1/4 cup (1 ounce) grated dry Jack cheese
2 tablespoons chopped fresh basil
1 clove garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
Salt and freshly ground pepper, to taste
1 baguette, halved horizontally
In
a medium bowl combine the cheeses, tomatoes, basil, garlic
and red pepper flakes. Season with salt and pepper.
Preheat
broiler. Broil cut sides of baguette until browned. Spread
tomato/cheese mixture on top of each half. Place on baking
sheet and put under the broiler until cheese is melted.
Remove from oven and cut into serving pieces. Serve immediately.
Recipe courtesy of the
California Milk Advisory Board.
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California
Gouda and Artichoke Crostini
Makes about 5 dozen
"Crostini,"
in Italian, literally means "little toasts." Small slices
of bread are toasted and topped with a variety of ingredients.
In this recipe, strong and salty toppings like artichoke
hearts, olives and garlic stand up to the assertive flavor
of the Gouda cheese.
2
cups (8 ounces) grated Gouda cheese
1 (13 3/4 ounce) can artichoke hearts, drained and chopped
1/2 cup chopped mushrooms
1/4 cup chopped, pitted Kalamata olives
1 teaspoon finely chopped garlic
Salt and freshly ground pepper, to taste
1 baguette
In
a medium bowl combine the cheese, artichoke hearts, mushrooms,
olives and garlic. Season with salt and pepper. Preheat
the broiler. Slice Baguette into 1/4-inch slices and place
on baking sheets. Broil until browned on one side. Remove
from oven and turn slices over. Spread about 1 tablespoon
artichoke mixture onto the untoasted sides of the bread.
Return to the broiler and cook until cheese is melted.
Serve immediately.
Recipe
courtesy of the
California Milk Advisory Board.
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Fruit
& Cream Cheese Sandwich
Makes 1 Sandwich
2
slices cinnamon raisin or plain cinnamon bread
2 tablespoons pineapple cream cheese*
3 medium strawberries or 1/2 of a medium banana*, sliced
Toast
cinnamon bread. Spread 1 slice of toast with cream cheese.
Top with strawberries and remaining slice of toast.
*Other
flavored cream cheese and fruit can be substituted for
individual preferences.
 For
more delicious cheese recipes, ideas and information,
check out the American Dairy Association Web Site http://www.ilovecheese.com.
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 Grilled
Apple Melt
Makes 1 Sandwich
2
slices pound cake
Butter, softened
2 slices American or cheddar cheese
1/2 cup canned apple pie filling
Butter
one side only of each slice of pound cake. Place one slice
of cake, buttered side down, in skillet. Layer with one
slice of cheese, pie filling and remaining slice of cheese.
Top with second slice of pound cake, buttered side up.
Cook over low heat, turning carefully, until golden brown
on both sides and cheese is melted.
For
more delicious cheese recipes, ideas and information,
check out the American Dairy Association Web Site http://www.ilovecheese.com.
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 Monumental
Muenster Melt
Makes 6
servings
1-1/2 pound
loaf round sourdough bread
1/2 cup raspberry vinaigrette salad dressing
12 ounces pre-cooked chicken slices
4 ounces brick cheese, sliced
4 ounces Muenster cheese, sliced
6 ounces apricot preserves
1/4 cup almonds, sliced and toasted
8 ounces Brie, sliced
Preheat
oven to 350°F. With a serrated knife, slice horizontally
through top of bread. Pull out soft center from bottom
portion of loaf, making a bread bowl. Drizzle bottom and
top halves of loaf with salad dressing. Fill bread bowl
with chicken, brick and Muenster cheese slices. Spread
preserves over cheese and sprinkle with almonds. Top with
Brie slices. Place bread top over filled bowl. Wrap with
foil and bake 25-30 minutes. Slice into 6 wedges and serve.
Note: To
toast almonds, place almonds on baking sheet in preheated
350°F oven and bake until lightly toasted, 5 to 7 minutes.
For
more delicious cheese recipes, ideas and information,
check out the American Dairy Association Web Site http://www.ilovecheese.com.
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