Mini Comté, Potato, and Roasted Pepper Frittatas
Brimming with flavor, these nutritional bites are not only great snacks, but they also make for elegant hors d’oeuvres. Whether served after-school or at your next cocktail party, they’re sure to disappear quickly!
Mini Chèvre and Tomato Tarts
If available, use ripe heirloom and specialty tomatoes of various colors in these individual tarts. Thanks to cheesemaker MontChevré for the inspiration for this adapted recipe.
Mini Blue Cheese Ravioli
A pasta machine is required to make this recipe. An alternative is to buy fresh, premade pasta sheets. Before serving, the chef gently tosses the ravioli in a little pasta water and melted butter with roasted chard stems and roasted garlic. To plate she leans slices of grilled flat iron steak against a mound of […]
Manchego and Yellow Finn Potato Cakes with Romesco Sauce
This recipe by Chef Annie Somerville of Greens Restaurant in San Francisco uses starchy Yellow Finn potatoes as delightful hosts for leeks, spring onions, tender shoots of green garlic, and a variety of cheeses. (If you can’t find Yellow Finn potatoes, Yukon Golds will work.) While Manchego is the featured cheese here, any creamy melting […]
Lamb-Feta Sliders
Small bites with big, bright flavors of mint and lemon, these sliders beg for beer with ample carbonation and a hint of fruitiness. Look to Weihenstephaner Hefeweissbier, a German wheat beer with the classic characteristics of banana, clove, and citrus. Forget the ketchup. These Middle East–inspired mini burgers deserve more interesting toppings, such as red […]
Hungarian Spiced Cheese Spread (Körözött or Liptauer)
Hungarians serve this spiced cheese spread with chunks of bread as part of an appetizer spread.
Kale Farinata Soup with Ossau-Iraty
Farinata is a classic soup from Italy in which a flavorful broth is thickened with polenta. The result is a hearty soup that warms your bones; our recipe is made a bit richer by chewy mouthfuls of Ossau-Iraty cheese from the French side of the Italian border.
Home Fries with Cheese Curds
It doesn’t get more Midwestern than pairing crispy potato home fries with cheese curds! For a seasonal treat, Chef Paul Virant will substitute winter squash
Ham, Manchego, and Fig Twists
Inspired by Manchego Scones with Prosciutto Topped with Fig Jam from Chef Sondra Bernstein at The Girl and the Fig.
Gruyère Tart with Caramelized Onions and Grapes
This little tart makes for a wonderful starter, with the grapes, onions and cheese complementing each other nicely.
