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Summer Recipes

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Gorgonzola & Pear Pizza Wedge 1 refrigerated pie crust dough 1/2 cup apricot preserves 1 cup ricotta cheese 6 slices deli ham 2 ripe pears, cored and sliced 1/2 cup gorgonzola cheese crumbles 1/4 cup chopped pecans
Preheat oven to 400 degrees. Unroll pie crust; place on baking sheet. Bake 5-10 minutes. Spread Ricotta over crust, leaving 1/2 inch from edge. Top with Ham slices; arrange pear slices in circle pattern. Microwave jam for 30 seconds; brush over pears. Sprinkle gorgonzola and pecans over pizza; bake 6-8 minutes. Cut into wedges.

Black Diamond Cheddar Dip 1-lb. Black Diamond cheddar 1 medium size vidalia onion 3 to 4 tablespoons mayonnaise, add to desired consistency red raspberry jam Grate Black Diamond cheddar; finely mince vidalia onion. Drain moisture out of chopped onion. Mix cheese and onions together in bowl, add mayonnaise and mix well. Spread dip on platter and top with red raspberry jam down center of dip. Serve with crackers.

Round Brie & Berries 8-oz. Alouette brie mascarpone blackberries raspberries blueberries Cut brie horizontally in center. Spread layer of mascarpone on bottom portion. Alternate rinsed and drained raspberries and blackberries on top of brie, fill center with blueberries.
Place the top of Brie on the berries and spread a thin layer of mascarpone on the top of brie. Alternate rinsed raspberries and blackberries on top. Fill in center with blueberries. Serve with bread, crackers or cookies of your choice.

Grand Gruyere Sliders 1-lb. ground beef salt and pepper to taste 6 ounces Gruyere Cheese, thinly sliced 4 slices bacon, cooked and cut in half 4 small hamburger buns, lightly toasted lettuce, tomato, roasted red peppers and onion (optional) Preheat grill. Season beef with salt and pepper and form into 8 small, thin patties. Evenly place 3 ounces of Gruyere Cheese in the center of 4 of the patties. Top with remaining patties and firmly press edges to seal. Place sliders on the grill.
Just before sliders reach desired internal temperature, top with remaining Gruyere Cheese and cook for 1-2 additional minutes. Layer garnishes and bacon on bottom of bun, transfer sliders to bun and serve.

Goat Cheese Log 11-oz. Pkg. Chevrie Goat Log 8.5-oz. Jar Fig Spread 4-oz. Sliced Almonds Open Chavrie Goat Cheese Log and place on a platter for serving. Coat top, sides and ends with Fig Spread. Cover entire log with sliced almonds. Cut slices off from the end, put on crackers and serve.

Mozzarella & Tomato Basil 8-oz. fresh mozzarella ball, sliced 1/4 inch thick 1-lb. fresh tomatoes, sliced 1/4 inch thick 2 Tablespoons extra virgin olive oil 1/4 teaspoon pepper 1/4 tsp. salt 8 fresh basil leaves Arrange the tomato and mozzarella slices on a platter overlapping the slices and fanning out like a deck of cards. Sprinkle with salt & pepper. Drizzle with oil. Garnish with basil. Cut into very thin slices, tuck between tomato and mozzarella slices. Serve cold.

Alouette Hors Dourves Roll-Ups 1/2-lb. Sahlen’s Ham or Turkey, medium slices (1) 6.5-oz. Alouette Spread (any flavor) Spread thin layer of Alouette Spread over slice of ham or turkey. Roll up and slice long ways. Cut into bite sized pieces. Insert frilly pick in each piece.