With our upcoming Gouda and Cheddar tastings, here are some recipes inspired by the great cheeses!
Prosciutto-Pesto Breakfast Strata
If you are like us and always have too much gouda and prosciutto lying around, this is a great way to put it to use. If you don’t have too much gouda and prosciutto, you should aspire to be more like us. Either way, this is a tasty recipe that will make your next brunch a socially distant success.
TOTAL TIME: Prep: 25 min. + chilling Cook: 50 min.
YIELD: 10 servings.
- 2 cups 2% milk
- 1 cup white wine or chicken broth
- 1 loaf (1 pound) French bread, cut into 1/2-inch slice
- 1/4 cup minced fresh basil
- 1/4 cup minced fresh parsley
- 3 tablespoons olive oil
- 1/2 pound thinly sliced Gouda cheese (you can use L’amuse or Wilde Weide for a savory umami angle or smoked gouda if you want a more bacony note)
- 1/2 pound thinly sliced prosciutto
- 3 medium tomatoes, thinly sliced
- 1/2 cup prepared pesto
- 4 large eggs
- 1/2 cup heavy whipping cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1. In a shallow bowl, combine milk and wine. Dip both sides of bread in milk mixture; squeeze gently to remove excess liquid. Layer bread slices in a greased 13x9-in. baking dish.
- 2. Sprinkle with basil and parsley; drizzle with oil. Layer with half of the cheese, half of the prosciutto and all of the tomatoes; drizzle with half of the pesto. Top with remaining cheese, prosciutto and pesto.
- 3. In a small bowl, whisk eggs, cream, salt and pepper until blended; pour over top. Refrigerate, covered, several hours or overnight.
- 4. Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
SNOW with L’amuse Signature by Essex St. Cheese
4 C high quality clear beef-stock
6 oz L’amuse Signature
Gouda, finely grated like snow
2 large vine-ripened tomatoes, finely cubed with skin
2 TB balsamic vinegar
ground black pepper, to taste
2 sheets of phyllo dough, frozen
1 TB butter, melted
1. Heat oven to 350ºF.
2. Gently heat beef stock on low heat, covered.
3. While the stock is heating, brush phyllo dough with melted butter. Bake sheets in oven for 20-25 minutes until golden.
4. While the dough is baking, toss tomatoes with vinegar and black pepper.
5. When dough is finished, cut each sheet into six rectangles.
6. For each plating, layer one piece of phyllo with tomato cubes. Then top the tomatoes with second layer of phyllo. Top with 1 oz L’amuse snow.
7. Serve each with 2/3 cup of broth in wine glass.
Cheddar Blue Cheese Puffs by Wisconsin Cheese
1/2 cup water
1/2 cup milk
1/2 cup (1 stick) unsalted butter, cut into small cubes
1/4 teaspoon each salt and pepper
1 cup all-purpose our
4 large eggs
6 ounces Roelli Dunbarton Blue® cheese, shredded (1 1/2 cups)
1. Heat oven to 400°F. Line a 15 x 10-inch baking pan with parchment paper.
2. Bring the water, milk, butter, salt and pepper to a boil in a large saucepan over medium heat. Reduce heat to low. Add flour; stir vigorously until mixture pulls away from the sides of pan and a ball forms, about 30 seconds. Remove from the heat. Let stand for 5 minutes.
3. Add eggs, one at a time, beating each until well combined. Continue beating until dough is smooth and glossy. Stir in Dunbarton Blue®.
4. Pipe or spoon heaping tablespoonful rounds of dough on prepared pan. Bake for 15-20 minutes or until golden brown and puffed. Let cool on pan for 5 minutes before removing to a wire rack. Serve warm.
Tip: To freeze, allow puffs to cool completely. Store in an airtight container in the freezer up to 3 months. There’s no need to thaw them—to reheat puffs, bake at 325°F for 10-12 minutes.