Mini Caesar Salad en Croute

Ingredients

• 12 slices white bread
• olive oil for brushing
• 1 small romaine lettuce cut into small bite size slices
• Caesar salad dressing
• 24 small shavings of Parmesan cheese
• 4 slices bacon, fried and crumbled
• Lemon slices, optional
  

Method

1. Preheat oven to 375F (190C)
2. Remove crusts from bread
3. Using a rolling pin flatten each bread slice
4. With a 2" cookie cutter cut 2 circles per slice of bread
5. Press each bread cut out into a mini tart pan and brush with olive oil
6. Bake for 5-7 minutes or until crisp and golden
7. Remove from oven and set aside to cool
8. In a large bowl toss romaine lettuce with salad dressing
9. Place a teaspoon of salad into each croute
10. Top with crumbled bacon and cheese shaving
11. Serve with or without lemon slice
    

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Brie & Elki Black Olive Tapenade Tidbits

Ingredients

• 1 whole Brie
• 12 small fresh basil leaves
• 6 Cherry tomatoes
• Elki Black Olive Tapenade

Method

1. Cut Brie into 12 wedges
2. Garnish wedges with basil leaf, 1/2 cherry tomato and a dab of black olive tapenade

Recipe modified from Winter 2012 issue of 'all you need is cheese magazine' and Elki suggested uses

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Festive Fondue

Ingredients

• 1 TBSP butter
• 1 shallot, chopped
• 1 clove garlic, minced
• 1 cup white wine
• 1/3 cup dried cranberries
• 1 TBSP chopped fresh rosemary
• 1/2 LB shredded gouda cheese
• 1/4 LB shredded cheddar cheese
• 1/4 LB shredded swiss cheese
• 1 TBSP corn starch
• freshly gound pepper to taste
• various breads, cured meats, vegetables and fruit slices
  

Method

1. In a fondue pot over medium heat melt the butter and saute the shallot and garlic for 2-3 minutes
   
2. Add wine, cranberries and rosemary and simmer for 3-4 minutes
3. Add shredded cheeses and corn starch and let melt over low heat, stirring continuously with a wooden spoon
4. Add pepper to taste
5. Serve at once with various breads, cured meats, vegetables and fruits

Bloody Mary Soup Shots with Shrimp & Pickled Vegetables

Ingredients

• 32 peeled deveined cooked medium shrimp
• 2 TBSP fresh lemon juice
• Pickled vegetables (such as carrots, celery, green beans, olives)
• 1 28  ounce can tomatoes in juice
• 2 green onions chopped
• 1/2 cup (or more) low salt chicken broth
• 2 TBSP Worcestershire sauce
• 2 TBSP vodka
• 1 TBSP prepared horseradish
• 1/2 TSP celery salt
• salt & pepper to taste
  

Method

1. Toss shrimp with 1 TBSP lemon juice in large bowl
2. Thread 1 shrimp and 1 vegetable onto toothpick.  Repeat with remaining shrimps and vegetables.
3. Cover and refrigerate until ready to serve.
4. Place remaining ingredients in blender, cover and blend until smooth.
5. If Bloody Mary mixture is too thick you can think by using additional broth by the tablespoonfuls.
   
6. Season to taste with salt and pepper.
7. Transfer Bloody Mary mixture to pitcher.  Chill.
   
8. When ready to serve pour mixture into shot glasses or small glasses.
9. Garnish each with shrimp-vegetable skewer.

Strawberry Salsa - a great accompaniment to grilled chicken or fish.

Ingredients

• 1 cup fresh strawberries
• 1/4 cup green onion, thinly sliced
• 1 tbsp cilantro
• 1 tbsp lime juice
• 1/2 tsp sugar
• 1/4 tsp red pepper flakes

Method

1. Mix all the ingredients together.
2. Chill for at least 2 hours. (May be made a day prior to use.) 

 recipe modified from 2nd edition Aussie Style Outback Cookbook

Prosciutto Antipasto - quick, easy and tasty for long weekend enjoyment

Ingredients for 12 servings

• 12 thin slices prosciutto
• 12 strips of Swiss cheese - 1 cm thick
• 12 spears fresh mango
• 12 strips of red or orange peppers
• Sprouts
• Freshly ground pepper
  

Method

1. Spread prosciutto slices lengthwise on work surface.
2. At the end of each slice place the cheese, mango and pepper strips
3. Top generously with sprouts and ground pepper
   
4. Roll up prosciutto slices, leaving edges open
5. Serve immediately, or refrigerate until ready to serve

  Recommended wine German Riesling Gewurztraminer - En Primeur

 recipe modified from "all you need is cheese"

Warm brie with apples, honey and walnuts  - great for Easter family entertaining  

Ingredients for 8 servings

• 2 tbsp of butter
• 50 g (2 oz) of chopped walnuts
• a pinch of freshly grated nutmeg
• a pinch of ground cloves
• 2 tbsp of honey
• 1-2 Granny Smith apples
• 1 brie (a wheel approx 250 g / 9 oz)

Method

1. Peel,core and thinly slice the apples.
2. Melt the butter in a skillet; when it foams, add the apples and saute.  Sprinkle with the nutmeg & cloves; remove from the pan and set aside.
3. In the same skillet, saute the walnuts.  Add the honey and allow it to melt; combine well and reduce for a few minutes until the liquid has thickened.
4. Remove the top rind from the wheel of brie; overlap the apple slices attractively on top in a wreath pattern.
5. Place the cheese in the centre of your cheese baker.  *
6. Pour the honey reduction with the walnuts over top and cover with the lid.
7. Place the brie baker in the oven, directly on the rack.  Bake at 350F or 180C for 10-15 minutes.  Serve warm with crusty baguette slices or crackers.

*Trudeau Cheese Baker available at Carafe Wine Makers ($21.95) 

  recipe from The Worldwide Gourmet