if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
Mix the pesto and cream cheese. Set aside. Cut the bread into 1/2 inch thick slices. Spread 1/2 of the slices with the pesto and cream cheese mixture.
Top the remaining slices with the tomato and mozzarella. Drizzle with a little oil and season with freshly ground black pepper. Garnish with the basil leaves.
er side.
Spread goat cheese on toasted bread. Add black
Place bread slices on an ungreased baking sheet.
Broil 3-4 inches from the heat for 1-2 minutes or until golden brown.
Combine the apple, goat cheese, thyme, oregano and pepper; sprinkle over bread.
Broil 1 minute or until cheese is softened.
Toss the spinach and strawberries in a bowl. Drizzle with the dressing and mix gently. Spoon 1 cup of the salad onto each of 6 salad plates. Sprinkle each serving with 1 teaspoon of the almonds. Place 1 slice of the cheese on each bread slice. Top each salad with 1 bruschetta.
In a large bowl, combine cherries, vinegar, oil and herbs.
Spread 1 tbsp cheese over each crostini then top with a spoonful of cherry mixture. Garnish with fresh cracked black pepper.
Toast or grill the sourdough. Rub each slice with the cut garlic clove and drizzle with a little olive oil.
Heat 1 tbsp oil in a large nonstick skillet on medium-high heat. Add the mushrooms and cook for 5 mins or until softened and golden. Add the garlic, lemon peel and oregano and cook for 1 min. Season with sea salt and black pepper.
To serve, spread sourdough slices with goat cheese and top with sauteed mushrooms.
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
Broil baguette slices in oven on baking sheet 3 inches from heat for 1-2 minutes or until lightly toasted.
Turn oven to 350.
Stir together cream cheese and blue cheese in a small bowl until well blended. Spread 1/2 teaspoon of cheese mixture onto baguette slices and top with 1/2 teaspoon fig preserves.
Bake at 350 on middle rack for 8-10 minutes, or until throughly heated.
lace the bacon, onion, and cheese in the bottom if the
br>To Make The Cream Cheese Filling: In the bowl of
owl, blend fat free cream cheese, nonfat sour cream and fat
Combine first 3 ingredients in a bowl; beat at medium speed of electric mixer until smooth.
Stir in 1/2 cup of Swiss cheese, Parmesan cheese and next 3 ingredients.
Spread cheese mixture evenly over toast slices; sprinkle evenly with remaining 1/2 cup Swiss cheese.
Broil for 1 1/2 minutes or until Swiss cheese melts.
Sprinkle with pepper.
Yield:
16 servings.
Preheat the oven's broiler and set the oven rack 3 to 4 inches from the heat source.
Toss together the goat cheese, apple, thyme, oregano, and pepper in a bowl; set aside. Arrange the bread slices on a baking sheet; toast the bread under the broiler until golden brown, 1 to 2 minutes.
Sprinkle the goat cheese mixture evenly over the bread slices. Return bread to oven to broil until cheese is softened, about 1 minute more.
Combine cream cheese, garlic powder, marjoram, thyme, and
Cut ends off beets, place in a casserole pan in 1/2 inch of water and cover tighly with foil. Bake at 400 degrees for 40-60 minutes.
Slip the skins off the beets under running water (to keep hands from dyeing red) and chop coarsely.
Cut french loaf into slices, toast in oven at 350 for 10 minutes.
Spread bread with goat cheese.
Mix beets with remaining ingredients, toss, and place heaping spoonfuls on bread and goat cheese.
Simmer vinegar and onion for about 8 minutes, until onion is tender. Stir in prunes until warm, about 3 minutes.
Top each toast with: 1/4 ounce goat cheese, 3 arugula leaves, 1 tablespoon prune mixture, and 1/2 teaspoon walnuts.
ubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
eat until smooth. Add cream cheese and blend until fully combined
In 12-inch skillet, heat oil with garlic over medium heat. Add turkey in single layer; sprinkle with pepper flakes.
Cook 4 minutes and turn.
Spoon pizza sauce evenly over turkey.
Top with 6 Cheese Italian Recipe Blend.
Cook over low heat about 3 minutes more or until turkey is cooked through and cheese is melted. Makes 4 servings.