Willamette Cheese Steward Cassie Stockton knows cheese. Also a wealth of wisdom when it comes to the many other accompaniments found at your Market cheese shop, such as oils, vinegars, salts, fruits spreads, honey, crackers, nuts, pâtés and dried fruits, Cassie offers practical advice and insight for both the novice and culinarily gifted.
Nothing says summer like a beautifully ripe tomato with fresh mozzarella. It’s a classic taste that always satisfies. Fresh mozzarella also makes pizza, panini and pasta salad extra special.
Fresh goat cheese (chèvre) is very versatile. Try it with sweet or savory recipes, such as:
Chèvre also pairs well with fruit and fruit preserves. Or try adding chopped fresh herbs for a nice spread.
Make this recipe as a tasty appetizer or afternoon snack. Feel free to top with anything that appeals to you.
8 oz slice of feta
1-2 t olive oil
¼ c chopped olives
¼ c chopped sundried tomatoes
1 pinch dried oregano
Preheat oven to 300°. Place feta in a glass baking dish and drizzle with olive oil. Top with olives and tomatoes, then sprinkle with oregano. Bake uncovered approx. 10 to 15 min. Enjoy with pita bread, crackers or a baguette.
You can also enjoy feta with pasta, green salads, beets or watermelon. Or, try it on a burger for a twist.
Ricotta presents endless possibilities. Try using it in your favorite cake or cookie recipe. It’s also delicious on bruschetta, pasta and pizza. Here is an easy dessert recipe to try.
Ricotta with Roasted Figs
8 mission figs, halved
1 T unsalted butter
3 T honey
1 pinch of cinnamon
1 pinch of kosher salt
16 oz ricotta
Preheat oven to 400°. Place figs, cut side up, in a glass baking dish. Melt butter over low heat in a small saucepan and stir in the honey, cinnamon and salt. Drizzle butter mixture over figs and roast in oven for 10 to 15 min, until figs are soft. Then, divide ricotta evenly (approx. ¼ c ea) into four dessert bowls and top with warm figs. Serves 4.
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