BALSAMIC BREAD CHEESE® KABOBS
INGREDIENTS
3-4 wooden skewers
1/2 cup balsamic vinegar
4 slices (about 1-inch thick) French bread baguette, cubed
1 cup cherry tomatoes
1 package (6 ounces) Carr Valley Bread
Cheese®, cubed
Salt and pepper to taste
Optional: Serve on bed of arugula.
DIRECTIONS
Recipe @wisconsincheese
Soak wooden skewers in water for at least 30 minutes. Meanwhile, bring balsamic vinegar to boil in a small saucepan over medium heat. Reduce the heat; simmer, uncovered, until thickened and glaze consistency, about 4-5 minutes. Set aside.
Grease the grill grate. Heat the grill to medium heat. Thread the bread, tomatoes, and Bread Cheese® alternately onto skewers, beginning and ending with bread.
Grill kabobs, covered, for 3-4 minutes or until cheese is warmed through, turning once.
Drizzle with reserved balsamic reduction. Garnish with basil. Serve immediately.
BREAD CHEESE® AND CHICKEN BOWLS
INGREDIENTS
APPLE-HONEY VINAIGRETTE:
1/4 cup apple cider vinegar
1/4 cup honey
1 teaspoon ground chipotle chili pepper
1 teaspoon soy sauce
1/2 cup extra virgin olive oil
Salt and pepper to taste
JUUSTOLEIPA AND CHICKEN BOWLS:
1 pouch (8.5 ounces) ready-to-prepare
quinoa and brown rice blend with garlic
4 ounces Carr Valley Bread Cheese
(juustoleipa), cut into 1/2-inch cubes
1 cup shredded cooked chicken
1 cup cherry tomatoes, halved
3 green onions, chopped
DIRECTIONS
Recipe @wisconsincheese
Combine the apple cider vinegar, honey, chipotle chili pepper and soy sauce in a medium bowl. Slowly whisk in olive oil.
Season with salt and pepper to taste. Set aside.
Cook quinoa-rice blend according to package directions. Place Bread Cheese® on a microwave-safe plate; microwave on high for 20-25 seconds or until warm. Divide the quinoa-rice blend between two serving bowls; top each with half of the Bread Cheese®, chicken, and tomatoes.
Drizzle with reserved vinaigrette; toss to coat. Sprinkle with green onions.
PESTO-CAESAR SALMON SALAD
WITH BREAD CHEESE CROUTONS DIRECTIONS
INGREDIENTS
Pesto-Caesar Dressing:
1 1/2 Parmesan cheese, grated (1/2 cup)
3 garlic cloves, chopped
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon anchovy paste, optional
2/3 cup olive oil
1 1/2 cups fresh basil leaves
Salt and pepper
Salad:
4 salmon fillets, with skin (4 ounces each)
Salt and pepper
1 package (10 ounces) Carr Valley Garlic
Bread Cheese®
2 medium fresh lemons, halved
2 heads romaine lettuce, torn
Fresh basil leaves
Recipe @wisconsincheese
Pesto-Caesar Dressing:
Place the parmesan, garlic, lemon juice, Worcestershire sauce, Dijon mustard and anchovy paste if desired into a food processor; cover and process until mixture is combined. While processing, slowly drizzle in olive oil until blended. Add basil; cover and process until mixture is smooth. Season with salt and pepper.
Salad:
Grease grill grate. Heat grill to medium. Spread 1 tablespoon dressing on each salmon fillet; season with salt and pepper. Place salmon skin side down on grill grate. Grill salmon, covered, over medium heat for 10-12 minutes or until fish flakes easily. Transfer salmon to a cutting board; remove skin. Place Bread Cheese® on a grill grid. Grill, covered, for 2-3 minutes on each side or until warmed through. Transfer Bread Cheese® to a cutting board; cut into cubes. Grill lemons cut side down. Place romaine into a large serving bowl. Drizzle with dressing; toss to coat. Top with salmon and Bread Cheese®. Garnish with lemons and basil.
