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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

Marinated Bocconcini

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

(1 Votes)

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...

(1 Votes)

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...

(1 Votes)

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...

(1 Votes)

Baby Greens with Roasted Beets and Warm Goat Cheese Tarts

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...

(1 Votes)

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 favori...

(1 Votes)

Hearts of Butter Lettuce with Fava Beans and Pecorino Pepato

Sheep’s-milk cheese and fresh, unpeeled fava beans are a common appetizer in Southern Italy. You peel the favas by hand and alternate tas...

(1 Votes)

Sheep’s Milk Cheese with Warm Green Olives

Just about any sheep’s-milk cheese would be a compatible partner for these seasoned olives. Aged goat cheeses, such as Dutch goat Gouda o...

(1 Votes)

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