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| Wensleydale Blueberry Mini-Cheesecakes
| | Ingredients: | - 16 vanilla wafer cookies
- 1 Tbsp. melted butter
- 4 oz. Dairy Crest® Wensleydale with Blueberries cheese (1/2 cup)
- 4 oz. Neufchâtel cream cheese
- 2/3 cup sugar
- 1 tsp. lemon zest
- 1 large egg
- 1 Tbsp. fresh lemon juice
- 1/4 cup blueberry jam
- 1 cup blueberries
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| Directions: | - In a food processor, pulse cookies until finely crumbed, about 1 minute. (You should have about 1/2 cup crumbs). Add butter and process until blended.
- Preheat oven to 350°F. Line 12 standard muffin cups with paper or foil liners. Spoon 2 tsp. crumb mixture in each cup. Press down with back of measuring spoon to compact. Bake until crisped, 8 minutes; set pans on rack to cool.
- In a food processor, combine Wensleydale cheese, Neufchâtel, sugar and lemon zest. Process 1 minute or until blended. Add egg and lemon juice; process just until blended. Divide mixture evenly into each muffin cup (about 2-3 Tbsp. per cup). Bake for 15-20 minutes or until puffed and just set in center. Cool in pans on rack completely; cover and chill until firm. (Cheesecakes can be made up to 2 days in advance; refrigerate until serving.)
- Place jam in medium microwave-safe bowl. Microwave at full power for 20 seconds, or just until heated; stir until smooth. Stir in blueberries until coated with jam. Spoon onto cheesecakes, using a rounded tsp. on each cake. Refrigerate until ready to serve.
- Serves: 12
- Recipe Notes: To make these mini cheesecakes as shown, bake them in 12 standard 3 1/2" pastry rings. To use frozen blueberries for topping, place in sieve and run under warm water for 10 seconds. Drain well and place on paper towels to absorb excess liquid. Toss with jam and top cheesecakes right before serving.
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| Prep Time: 25 minutes
Total Time: 55 minutes | |
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| Mediterranean Tuna Salad with Feta
| | Ingredients: | - 4 standard pitas, sliced in half to form pockets
- 2 Tbsp. olive oil
- 1/2 cup finely chopped seedless cucumber
- 1/4 cup finely chopped red pepper
- 2 Tbsp. finely chopped Kalamata olives
- 2 Tbsp. finely chopped red onion or scallions
- 1 Tbsp. capers
- 1 Tbsp. finely chopped fresh dill
- 2 tsp. fresh lemon juice
- 1 can (6 oz.) solid white albacore tuna packed in olive oil, undrained
- 3 oz. Kolios® Feta cheese, crumbled (about 3/4 cup)
- dill for garnish
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| Directions: | - In a large bowl, combine cucumber, red pepper, olives, onion, capers, dill and lemon juice. Add undrained tuna and stir well until combined. Add cheese and toss to combine. Divide mixture evenly between pitas, garnish with dill and serve.
- Serves: 4
- Recipe Notes: This tuna salad can be made a day ahead. Bring to room temperature before serving for the best flavor.
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| Prep Time: 25 minutes
Total Time: 25 minutes | |
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| Chèvre Mini Boules
| | Ingredients: | - 1 large head garlic
- 1 small shallot
- 1/4 cup extra-virgin olive oil
- 3 1/2 Tbsp. minced fresh parsley
- 2 Tbsp. coarse grind mixed peppercorn
- 1 1/2 Tbsp. black sesame seeds
- 1 Tbsp. sesame seeds
- 2 Tbsp. champagne vinegar
- 1 1/2 tsp. finely chopped fresh rosemary
- 1 1/2 tsp. finely chopped fresh thyme
- dash ground black pepper
- dash sugar
- 12 oz. Ile de France® La Bûchette Goat cheese
- French baguette, sliced
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| Directions: | - Bring a small saucepan of water to a boil. Meanwhile, separate garlic cloves from the head, leaving the skin on. Add garlic to the water. Boil for 4 minutes. Drain, peel and mince the garlic along with the shallot.
- Empty and wipe the saucepan, and add the oil to it. Heat to warm. Add garlic and shallot. Heat over low heat until lightly golden, about 15 minutes. Meanwhile, place the parsley, mixed peppercorn and sesame seeds into 3 separate bowls and set aside.
- Drain the oil from the garlic mixture into a heatproof container and discard or save for another use. Add vinegar, rosemary, thyme, pepper and sugar to the garlic mixture in the saucepan. Cook and stir for 3 minutes until liquid is completely evaporated. Scrape into a medium bowl.
- Crumble goat cheese into the garlic mixture. Stir until thoroughly combined. Using a 3/4 oz. ice cream scoop, make 22 balls. Using hands, finish rolling into round balls.
- Place the parsley in one bowl, the pepper in another bowl, and both types of sesame seeds in a third bowl. Roll each ball in one of the three coatings to cover. Serve immediately or refrigerate for several hours. Serve at room temperature with fresh bread slices. Makes 22 balls.
- Serves: 6
- Recipe Notes: Boiling the garlic makes peeling easier; more importantly, it reduces the strong garlic impact while enhancing the natural nutty, sweet garlicky flavor.
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| Prep Time: 50 minutes
Total Time: 50 minutes | |
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