Fresh ideas: tomato, mozzarella and basil!
3 cups unbleached bread flour, 2/3 cup yellow cornmeal, 1 tablespoon dried Italian seasoning, 1 teaspoon salt, 3 envelopes (1/4-ounce size) rapid-rise yeast, 1/3 cup honey, 1/4 cup olive oil, 1 2/3 cup hot water (125 degrees F), 4 small firm tomatoes, sliced, 1/4-inch thick and patted dry with a paper towel, 2 teaspoons olive oil, 1/4 teaspoon granulated garlic, 1/2 cup fresh basil, rolled and sliced thin, 2 cups smoked provolone or mozzarella cheese, shredded.
2 packages soft goat cheese, 1/4 cup chopped fresh herbs (such as flat-leaf parsley, tarragon, or chives), black pepper, 1 package plain crackers.
In a food processor, pulse the cheese, herbs, and 1/8 teaspoon pepper until creamy. Serve with the crackers.
1 egg, 1 cup milk, 1/4 cup vegetable oil, 1 cup shredded cheddar cheese, 8 bacon strips, cooked and crumbled (use kitchen shears to easily chop bacon), 2 cups all purpose flour, 2 tablespoons sugar, 3 teaspoons baking powder, 1/4 teaspoon salt, 1/8 teaspoon garlic powder, 1/2 teaspoon cracked black pepper.
In a large bowl, beat the egg, milk and oil together. Stir in the bacon crumbles and shredded cheddar cheese. Add the dry ingredients, stirring as you go, incorporating just until blended. Fill greased muffin cups 2/3 full. Bake at 400 degrees for 15-20 minutes until cooked all the way through. Cool for 5 minutes and remove from the muffin pan, placing on a wire rack to cool. Best served when warm.
1 (14 ounce) can artichoke hearts, coarsely chopped, 1/2 cup green olives, coarsely chopped, 1/4 cup feta cheese, grated, 1/4 cup parmesan cheese, 2 cloves garlic, coarsely chopped, 2 teaspoons capers, coarsely chopped, 2 tablespoons olive oil, 2 tablespoons lemon juice, oregano, salt and pepper to taste.
Pulse everything in a food processor until it reaches the desired consistency. Serve on toasted bread with grilled tomatoes and Prosciutto.
Cheese spread with walnuts
To cream cheese, add coarsly chopped walnuts. Refrigerate to blend flavors for at least 8 hours or so.
Cheese spread with shrimps
cream cheese, 1 can shrimp, 1 tablespoon instant minced onion
Mix the cheese with 1 can (about 4 to 6 ounces) of tiny shrimp that has been rinsed and drained, then add 1 tablespoon of dehydrated onion flakes. Mix together well. Set sit in fridge for at least 4 hours. [Read more…]
Never underestimate the power of a simple and tasty appetizer!