☰ menu   

Twice-Baked Sweet Potatoes with Crème Fraîche and Crispy Bacon

Crème Fraîche Baked Sweet Potatoes

Smooth, creamy, smoky, and snackable, these Twice-Baked Sweet Potatoes may be served as an appetizer, snack, or main course, depending on how you slice ’em

GCDC's Mushroom Melt Grilled Cheese

GCDC’s Mushroom Melt Grilled Cheese

The Mushroom Melt from GCDC is a gourmet grilled cheese filled with melted Taleggio, sautéed wild mushrooms, caramelized onions, and truffle oil on buttered wheat bread

Valley Fig Caramelized Onion, Fig, Bacon, and Goat Cheese Pizza

Caramelized Onion, Fig, & Bacon Pizza

Caramelized onions meet up with sweet, rich California figs in this fabulous pizza; Sprinkle bacon and goat cheese on top and there’s no hope of leftovers

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

Campfire Baked Brie

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

Puff Pastry-Wrapped Gorgonzola Chicken

Puff Pastry-Wrapped Gorgonzola Chicken

In this Puff Pastry-Wrapped Gorgonzola Chicken, bold flavors come together in beautiful presentation letting BelGioioso’s award-winning cheeses shine

Blue Cheese and Fig Shortbread

Blue Cheese and Fig Shortbread

Lightly sweet and delicately savory, these Blue Cheese and Fig Shortbread cookies are good with a cup of tea in the afternoon or a glass of wine in the evening

Turkish Cheese Fondue (Muhlama) with Crispy Brussels Sprouts and Cornbread Croutons

Turkish Cheese Fondue (Muhlama)

This Turkish Cheese Fondue from Turkey’s Black Sea region uses toasted fine cornmeal to bind melted cheeses, creating a flavor reminiscent of warm cheesy popcorn

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

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