Post #481 Three Wonderful Summertime Cheese Delights

June 22, 2016 at 10:52 PM | Posted in Uncategorized | Comments Off on Post #481 Three Wonderful Summertime Cheese Delights

It’s been a couple of weeks of emotional highs and lows not the least of which is the tragedy in Orlando, the fiasco we call our congress, and another shooting incident.  I’ve been working hard, both on writing and at the store.  Schedules with Partner/Spouse aren’t synching correctly so we have very little time together.  The dogs miss me, and I miss them.  I seem to be sleepy all the time.  I’m constantly thinking about writing and the projects I want to get completed.  I’m constantly thinking about food and writing about it.

Something new is coming in the next couple of weeks.  I’m not going to hint about it, but something is coming.

I’ve been reading recently about “new” recipes involving “old” ingredients.  One of those is feta cheese used in a new way to create a really good appetizer.

I love cheese as an appetizer.  Heck, I love cheese as a whole meal.  One of my favorite sandwiches is a grilled American cheese sandwich with a pickle spear on the side.  I like it plain, and I like it embellished.  I also like crackers and cheddar.  On the weekend, my sister always puts out a spread of various cheeses, crackers, and breads about 3 pm for anyone to nibble on until dinner is ready.

About six months ago, I posted about a restaurant here in our little town that made a great appetizer that’s a nice twist on a baked brie.  Baked brie is simply a wedge of the cheese (which is a semi soft cheese) that’s been wrapped in puff pastry and baked until the pastry is crispy and golden.  It’s served warm and gooey with the pastry providing a nice counterpoint to the melted cheese.

Baked Brie

This restaurant baked a large wedge of brie in homemade puff pastry.  Just before serving, they drizzled a balsamic glaze over the top and added seasonal berries.  It was served with crackers and as we found out, it could feed three people comfortably.  So good!!

Another wonderful cheesy appetizer I’ve posted about in the past is Prosciutto Wrapped Chicken and Swiss.  This one has many steps, but is easy and so delicious!

First, grill two large chicken breasts until cooked thoroughly.  Allow to cool completely then cut into bite-sized pieces.  Cut a block of Swiss cheese into pieces the same size as the chicken.  About half an hour before serving, preheat your oven to 375 and spray a baking sheet with cooking spray.  Place a piece of cheese on top of a piece of chicken and wrap with half a slice of prosciutto.  Make 3-4 per person unless it’s your main dish, then increase to 6-8.  Place on the baking sheet and put in oven.  Bake until the prosciutto is crispy, about 10-15 minutes.  Start checking at 10 minutes.  Serve warm.  Trust me, you will never make too many of these unless your guests are very polite.

However, the recipe I’ve seen floating around the ‘net recently sounds truly phenomenal.  I’ve copied it directly from the site I saw it at (Cooking.com and kudos to the author!), so this is not my recipe and I lay no claim to it.  BUT I can’t wait to try it.  I’ve already started planning ways to dress it up differently.

Feta-master675

Baked Feta with Honey and Berries

  • 1 8-ounce slab Greek feta, blotted dry
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon Greek thyme honey, or other honey
  • Freshly ground black pepper
  • Greek-style pita bread, toasted and cut into wedges
  • Various seasonal berries or vegetables as desired on the side
  1. Preheat the oven to 400 degrees. Select a small oven-to-table earthenware dish or a small ovenproof sauté pan lined with aluminum foil to help transfer the cheese to a plate after roasting. Place the feta in the dish and cover with the olive oil. Bake until the cheese is soft and springy to the touch but not melted, about 8 minutes.
  2. Preheat the broiler. Heat the honey in the microwave or over a pan of simmering water until it is fluid enough to be spread with a pastry brush and then paint the surface of the feta with it. Broil until the top of the cheese browns and just starts to bubble. Season to taste with black pepper. Serve immediately with pita wedges and, if desired, fresh berries, cherry or grape tomatoes, or any relish or jam or marmalade, sweet or otherwise.  Pickles would be good too.

Enjoy

 

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