appetizer Archives | Page 8 of 21 | culture: the word on cheese
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Hank’s BBQ’d Oysters “Hog Island Style”

| April 22, 2015
This article is from: Cheese+ 2015

These buttery broiled bbq oysters prove once and for all that seafood and cheese should never be kept apart

Sonya Coté's Homemade Pimento Cheese Spread

Homemade Pimiento Cheese

, and | April 18, 2015
This article is from: Spring 2015

Homemade pimento cheese is a southern staple perfect for picnics, parties, potlucks, and really just any old time

BelGioioso American Grana Savory Cheesecake

BelGioioso American Grana Savory Cheesecake

| March 30, 2015
This article is from: Web Exclusive

The deep, nutty flavors of BelGioioso’s American Grana cheese really shine through in this savory twist on cheesecake

Strawberries, Feta, and Walnuts with Fresh Mint

Strawberries, Feta, and Walnuts with Fresh Mint

, and | March 19, 2015
This article is from: Spring 2015

Like the now-popular combo of watermelon and feta, this pairing of strawberries and feta is striking yet simple

Eden East Artichokes and Mornay from Chef Sonya Coté

Artichokes and Mornay

, and | March 7, 2015
This article is from: Spring 2015

These artichokes and mornay are a simple twist on the classic artichoke and cheese dip; Toasted pecans add that little touch of Texas

Romaine Wedge Salad with BelGioioso CreamyGorg Dressing and Garlic-Parmesan Toasts

Romaine Salad with Gorgonzola Dressing

| December 2, 2014
This article is from: Web Exclusive

The richness of BelGioioso’s CreamyGorg provides the perfect counterpart to the chilled romaine lettuce, bright tomatoes, and salty pancetta in an Italian twist on the iceberg wedge salad

Campfire Baked Brie by Chef Tim Byres of Smoke restaurant in Dallas, Texas

Campfire Baked Brie

| November 25, 2014
This article is from: Autumn 2014

Enjoy the crisp autumn weather while huddling around the campfire (or grill) and tucking into this rustic Campfire Baked Brie with honey and thyme

With chopping blade in small bowl of food processor, pulse nuts until finely chopped (but not ground). Remove 2 tablespoons chopped nuts, and set aside. Add butter and 1⁄2 cup blue cheese to nuts in processor, and pulse just until a thick paste forms. Heat oven to 400°F. Cut pastry in half, then cut each half into three equal strips to make 6 pastry rectangles. Arrange pastry pieces on large baking sheet, spaced well apart. With tines of fork, pierce center of each piece several times to prevent pastry from developing large air pockets during baking; the crust edges of each tart will then rise up around the filling. Spread a generous tablespoonful of nut paste evenly on each rectangle, leaving a 1⁄2-inch border of pastry around edges. Peel beets, and slice into 1⁄4-inch- thick rounds. Arrange beet slices, slightly overlapping, to cover nut filling. Bake 16 to 18 minutes on bottom rack of oven, until pastry edges are dark golden and flaky. Cool until warm or room temperature. Sprinkle with remaining chopped walnuts, garnish with more blue cheese, and serve.

Beet, Walnut, and Blue Cheese Tarts

| November 21, 2014
This article is from: Autumn 2014

These Beet, Walnut, and Blue Cheese Tarts topped with slices of ruby, golden, and striped chioggia beets are a cinch to make, especially on store-bought puff pastry

BelGioioso CreamyGorg Mousse with Apple and Thyme

Gorgonzola Mousse with Apple & Thyme

| November 18, 2014
This article is from: Web Exclusive

This recipe reminds me of a chilly Sunday lunch in Italy when I had the most amazing pizza topped with Gorgonzola mousse and fennel fronds

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