the-cheese-course-enjoying-the-worlds-best-cheeses-at-your-table

The Cheese Course: Enjoying the World's Best Cheeses at Your Table

Sample Recipes from The Cheese Course: Enjoying the World's Best Cheeses at Your Table

7893
marinated-bocconcini

Marinated Bocconcini

Italians serve bocconcini–literally, “little mouthfuls”–as an appetizer or part of an antipasto platter. These mi...

7894
baked-ricotta-with-parsley-salad

Baked Ricotta with Parsley Salad

Beaten with egg and baked in a pie tin, ricotta puffs up into a stunning, golden brown dome. It does deflate as it cools, but then you ca...

7895
taleggio-with-italian-salad-and-hazelnuts

Taleggio with Italian Salad and Hazelnuts

At Bistro Don Giovanni, a popular restaurant near my Napa Valley home, insalata tricolore is always on the menu. II ticolote is the Itali...

7896
escarole-and-gruyegravere-salad-with-walnut-oil

Escarole and Gruyère Salad with Walnut Oil

Enjoy this salad in winter when escarole is at its best. You will probably have to trim away a lot of dark leaves to reach the pale, cris...

7898
baby-greens-with-roasted-beets-and-warm-goat-cheese-tarts

Baby Greens with Roasted Beets and Warm Goat Cheese ...

A young, firm goat cheese turns soft and creamy when warmed briefly in the oven. Spread the softened cheese on crisp toast and serve with...

7899
endive-salad-with-red-grapes-pecans-and-blue-cheese

Endive Salad with Red Grapes, Pecans and Blue Cheese

When a meal is too rich to end with a full-scale cheese platter, I might serve salad tossed with a little cheese instead. Here’s a ...

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