Home » Cheese
Burrata Tarts are crazy scrumptious and are quick and easy puff pastry appetizers! Burrata cheese with four different complimentary flavours to showcase fresh seasonal produce and gooey decadent Burrata cheese.
Fully Loaded Korean Nachos with bulgogi, kim-chi guacamole, and gochuang sour cream!
This Green Beans and Halloumi Salad with Roasted Lemons and Shallots has crisp and crunchy green beans with salty Halloumi cheese and flavours bursts from roasted lemon and shallots.
Taco Tuesday! Packed with tasty savoury goodness. Adding in the salsa brightens up the dish and lends some fresh flavours. Plus, it’s corn and lime … a continuation of a summer celebration with all the bright colours and flavours that I’m just not ready to give up yet.
If you don’t have all the spices I’ve listed below feel free to use a taco seasoning pack; it’ll work just as well.
1 lbs extra-lean ground beef
1 x 14 oz can black beans, drained and well rinsed
2 tsp chili powder
1 tsp ground cumin
1/2 tsp onion powder
1/2 tsp garlic powder
3 ears of corn, husked and quickly par boiled (about 3 minutes in a rolling boil)
1/4 red onion, chopped and quickly pickled in red wine vinegar (cover in red wine vinegar for 5-10 minutes and then drain)
1 red bell pepper, chopped
1/2 cup roughly chopped fresh cilantro
2 limes, juiced
2 tbsp olive oil
salt and pepper
8 corn tortillas, quickly pan fried as per package directions
Suggested garnishes: shredded jack or cheddar cheese, avocado slices, and lime wedges.
Heat a large skillet over medium-high heat and add ground beef. Cook until browned. Drain any excessive fat from pan. Add beans and spices and mix well. Continue to cook until beans are heated and pan is fragrant.
Mix all ingredients together in a medium bowl. Season with salt and pepper to taste.
To assemble place beef mixture on top of tortilla and add salsa. Garnish as desired.
For both my pregnancies I’ve craved cucumber; an unusual amount. Apparently it has something to do with cucumber helping to balance out the acid in my tummy. Who knew? Regardless, this crostini takes all things yummy and puts it on toast. Crazy simple and crazy good.
I’m going to start roasting lemon slices for everything: salsas, salads, side dishes. Okay, everything that starts with an “s” apparently. Seriously, roasting lemon slices, peel and all makes them all caramelized and soft (the peel is definitely palatable this way). They still have that bit of zest you’re looking for, but are no longer tart.
Whipping up the ricotta takes about a minute, but you get so much more in return. It smoothes out the cheese and makes it so much easier to smear. Note that I wrote smear and not spread. You really want to glob it on the crostini. It’s base to your “salad” toppings and all good salads need a solid foundation.
This quick pickle for the red onion is my go to. I often put it on salads for an extra bit of tang. It goes extremely well with cheesy items and cut through any sort of heaviness the cheese may add to the plate.
4 x 1″ thick pieces of rustic bread loaf (I used a Sourdough)
1 tbsp olive oil, plus more for drizzling
1 lemon, thinly sliced
1 garlic clove, peeled and halved lengthwise
1/4 red onion, finely chopped
1/4 red wine vinegar, approx.
2 mini or Persian cucumbers,cut into 1/4″ thick slices
Salt and pepper
Optional garnishes: micro-greens, parsley, chives, cilantro
Place red onion in a small bowl and over with vinegar. Set aside.
Preheat oven to 425° F. Place lemon slices on a baking sheet covered with parchment paper. Bake for about 20 minutes, flipping once. Remove from oven and rub with garlic halves. Let cool.
Meanwhile, drizzle both sides of bread pieces with olive oil and rub in. Place on a baking sheet and bake for 6-8 minutes per side, flipping once. Remove from oven and let cool.
In a small bowl whisk ricotta with a drizzle of olive oil, salt and pepper.
To assemble, smear a good amount of ricotta onto each piece of bread. Top with cucumber, lemon, red onion, and any desired garnishes. Drizzle with olive oil and season lightly with salt and pepper.
3 Ingredient fresh Tomato recipe. Layers of puff pastry, soft cheese, and fresh juicy tomatoes for a deliciously fresh dish!
This Brie, Prosciutto, and Pear Grilled Cheese recipe is everything! Grilled cheese with gooey cheese, sweet pear and crispy prosciutto.
Creamy Tomato Soup with Rosemary Fontina Grilled Cheese Croutons for a cozy soup and grilled cheese experience. Comfort food defined.
Grilled gooey halloumi cheese, with a shock of herbs and zesty strawberries for a light and delicious salad. A great halloumi recipe!