Cheeseherbtomatotart Recipes
CHEESE PLATTER
Assembling a stunning fruit and cheese platter requires no cooking. I follow a few key principles to be sure it looks festive and is easy for guests to help themselves. First, I choose an interesting assortment of cheeses--hard sharp cheeses, soft creamy ones, and pungent blue cheeses. I look for an interesting mix of flavors, textures, and colors.
Provided by Ina Garten
Categories appetizer
Number Of Ingredients 3
Steps:
- Go to the best cheese shop in town and ask the person at the counter which cheeses are ready to serve. Taste everything; they expect you to. We all know that the Brie may look terrific, but it can be underripe and tough or overripe and ammoniated. You want only the freshest cheeses that are perfectly ripened. Take them home, refrigerate them, and then bring them to room temperature a few hours before serving.
- Second, be sure to have a platter or wooden board that is flat and large enough to hold the cheeses without crowding them. Arrange the cheeses with the cut sides facing out, and with several small cheese knives, maybe one for each type of cheese.
- Third, to finish the platter, add sliced breads or crackers, and green leaves. I use either lemon or galax leaves, which you can get from your florist. If you have a garden, any large flat leaf like hydrangea looks beautiful, but be sure they aren't poisonous and are pesticide-free!
- Overall, the simpler the design, the better the platter looks. Group each kind of cheese together and add one large bunch of green or red grapes in the center to create a visual focal point. Fill in the spaces with lots of crackers or small slices of bread.
CHEESE, HERB & TOMATO TART
I made this to take to a dinner party. Not only is it easy, it is super yummy and beautiful! Using a tart pan with removable sides make for a nicer presentation. Combing the two cheeses works best, but you can use one or the other. Don't be tempted to add more cheese than suggested, it will be too thick with cheese and changes the outcome, IMO.
Provided by Chicagoland Chef du
Categories Cheese
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°.
- Roll crust to fit a tart pan with removable bottom or in a pinch, use a pie plate.
- Brush bottom & sides of crust with mustard.
- Sprinkle with cheese, top with herbs, overlap tomatoes, sprinkle tomato slices with salt and pepper, drizzle with olive oil.
- Bake until pastry is golden, about 30-35 minutes.
- Lest rest for 10 minutes before serving. Cut into wedges.
- Notes:.
- •Pillsbury rolled crust works beautifully.
- •any spicy stone ground mustard will work.
- •I cut the tops off the tomatoes and used a melon baller to scoop out the seeds.
- •I used both cheeses.
Nutrition Facts : Calories 257.4, Fat 19, SaturatedFat 7.4, Cholesterol 29.2, Sodium 325.9, Carbohydrate 12.8, Fiber 1.4, Sugar 1.4, Protein 9.3
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