br>Slice dill pickle into paper thin slices.
Divide havarti slices
Sprinkle dill over cheese.
Divide crescent rolls into 2 sections.
Roll each lightly to close openings.
Wrap cheese with dough by placing it on one half and topping it with the other. Pinch sides together to seal the cheese well.
Bake at 350\u00b0.
FOR THE DILL CREAM CHEESE TOPPING:
Mix all ingredients
f the foccacia), arrange the havarti cheese, then top with the spinach
retzel).
Spread the lemon-dill pesto evenly over the dough
Mix the garbanzo beans, green onions, green bell pepper, red bell pepper, chives, dill, and Havarti cheese in a large bowl.
Whisk the red wine vinegar, olive oil, salt, and pepper together in a separate bowl; pour the mixture over the salad and toss to coat. Sprinkle parsley over the salad to garnish.
urface. Spread 1 tbls. cream cheese(or mayonnaise) on each slice
Stir together the mayonnaise and Ranch dressing, and spread onto one slice of bread. Place the fontina and Havarti cheese slices on the bread, then top with roasted red pepper, pepperoncini, pickle and lettuce. Top with the other slice of bread.
side 1/3 of the havarti cheese to place on top of
Place ham in a skillet over medium-high heat. Saute until lightly browned, about 2 minutes per side. Remove and transfer to a plate.
Cook spinach in the same skillet until heated through, about 2 minutes. Season with salt and pepper.
Place ham on a slice of bread. Add Havarti cheese and spinach. Cover with the second slice. Allow cheese to melt slightly, about 1 minute.
Melt butter in the skillet over medium heat. Place sandwich in the hot butter; cook until golden brown, about 3 minutes per side.
Spread evenly.
Then put Havarti cheese on dough, it will not
Mix cream cheese, Havarti cheese, Parmesan cheese, 2 tablespoons basil, lemon zest, and garlic together in a bowl. Transfer cream cheese mixture to a piece of plastic wrap. Roll the plastic wrap around cream cheese mixture forming a cone shape, resembling a tree.
Stand the 'tree' upright and remove the plastic wrap. Cover the visible portion of the 'tree' with 1/4 cup basil and parsley.
Gently wrap the 'tree' with a fresh sheet of plastic wrap and refrigerate until firm, about 2 hours.
Spread a thin layer of cream cheese on 4 slices of bread. Top the cream cheese with a slice of Havarti cheese, then a thin layer of apple slices. Place the remaining slices of bread on top to form 4 sandwiches.
Using 2 diagonal cuts, divide each sandwich into 4 triangles.
In a frying pan, heat up some margarine or salted butter on medium high setting.
Place one piece of potato bread into the frying pan and add two pieces of provolone cheese like a van diagram.
Sprinkle with shredded cheese.
Top with two slices of Havarti cheese.
Spread some margarine or salted butter on one side of the other slice of bread and place it but her side up on top of the cheese.
When the cheese melts a little bit Flip the sandwich and cook till golden perfection.
Remove sandwich and cut diagonally.
Enjoy.
Sprinkle one side of tortilla with Havarti cheese.
Top with pecans.
Fold tortilla over filling.
Coat a non-stick skillet with cooking spray and cook quesadilla over medium high heat for 2 minutes each side or until cheese melts.
Slice into wedges and serve with pear preserves.
Bring heavy cream, chicken broth, and water to a boil in a medium saucepan.
Add butter, salt, and pepper.
Slowly whisk in grits and reduce heat.
Cook 15 to 20 minutes over low heat, stirring frequently.
Stir in shredded or cubed Havarti cheese; continue to stir until well blended and cheese has melted.
Serve in place of rice with shrimp, pork tenderloin medallions, lamb chops, or other meat or poultry.
tir about half the cubed cheese into the batter to coat
elts. Add the Cheddar cheese soup, Havarti cheese, Parmesan cheese and 1/3 cup
rom heat; add sour cream, Havarti cheese and 1/2 cup cheddar
small bowl, combine cream cheese and horseradish mustard.
Stir