Gourmet Spreadable Cheese Terrine with Toasted Pecans Recipe
Ingredients
8 oz. Rondelé® by Président® Garlic & Herbs Cheese Spread, room temperature
8 oz. Cream Cheese, room temperature
3/4 cup Toasted Pecans, chopped
2 tbs Parsley, chopped
1 tsp Orange Zest
Instructions
Line a small loaf pan completely with plastic wrap, allowing several inches of overhang.
Blend Rondelé® by Président® Gourmet Spreadable Cheese with cream cheese in food processor until completely combined.
Layer in pan: 6 tablespoons pecans, half of cheese mixture, parsley, orange zest, remaining half of cheese mixture, finishing with 6 tablespoons pecans.
Wrap over-hanging plastic wrap over top and press gently to solidify terrine.
Wrap lightly and chill for 1 hour or overnight.
To serve
Open plastic wrap and place serving plate on top of container and invert.
Gently remove container and peel off plastic wrap. Serve with bread, toasts, crackers, and fruit.
Wine Pairing
Frescobaldi Castello Di Pomino Pomino Bianco
Feta and Tomato Tart Recipe
Ingredients
9 in Pastry Shell, uncooked
3 Tomato, peeled
3/4 cup Mayonnaise
6 oz. Président® Feta Plain Crumbled
1 cup Mushrooms, sliced
1 tbs Onion, chopped
1 tbs Green Pepper, chopped
1/4 Basil, chopped
Salt and Pepper, to taste
Instructions
Arrange half of tomato slices in pastry shell.
Combine mayonnaise, Feta, mushrooms, onion, green pepper and basil, stirring well.
Spread half of mixture over tomato slices. Repeat layers with remaining tomatoes and mayonnaise mixture.
Bake at 350 degrees for 30 to 35 minutes. Set aside and allow to cool for 10-15 minutes before serving.
Wine Pairing Gabbiano Sangiovese 2011
Greek Salad Wrap Recipe
Ingredients:
3 cups (750 mL) shredded romaine lettuce
3/4 cup (175 mL) thinly sliced mini-cucumbers
1/2 cup (125 mL) quartered grape tomatoes
1/3 cup (75 mL) sliced, pitted kalamata olives
3 tbsp (45 mL) chopped red onion
1 1/2 tsp (7 mL) chopped fresh oregano
2 tbsp (30 mL) BERTOLLI Extra Virgin Originale Olive Oil
2 tbsp (30 mL) lemon juice
Salt and pepper, to taste
1 pkg (185 g) PRÉSIDENT Spreadable Feta
4 10-inch (25-cm) flour tortillas
Instructions:
In a bowl, combine lettuce, cucumbers, tomatoes, olives, onion and oregano. Whisk oil and lemon juice to blend and add to salad; toss to coat. Season with salt and pepper.
Spread cheese equally on tortillas. Sprinkle salad equally in centre of each. Fold both side edges over filling and roll up tightly. Serve immediately.
Feta, Tomato and Artichoke Pita Recipe
Ingredients:
1 (6”/15 cm) pita
2 tsp (10 mL) olive oil
1/4 cup (60 mL) PRESIDENT Spreadable Feta
1/4 cup (60 mL) halved grape tomatoes
1/4 cup (60 mL) quartered marinated artichoke hearts
2 tbsp (30 mL) sliced, pitted kalamata olives
1 tsp (5 mL) artichoke marinade
1/2 tsp (2 mL) finely chopped fresh oregano
Freshly ground black pepper
Instructions:
Brush both sides of pita with olive oil. Grill until lightly browned. Cool.
Spread cheese evenly over pita.
In small bowl, combine tomatoes, artichokes, olives, artichoke marinade and oregano. Mix well. Spoon on top of cheese.
Add black pepper to taste. Serve immediately.
Open-Faced Ham and Brie Sandwich Recipe
Ingredients:
1 slice crusty bread, toasted
1 tsp (5 mL) whole grain Dijon mustard
2 thin slices Black Forest ham (45 g)
1 tbsp (15 mL) PRESIDENT Spreadable Brie
1 arugula leaf
Instructions:
Spread mustard evenly on toast slice.
Place ham on top.
Top with brie and garnish with an arugula leaf. Serve immediately.
Brie, Pear & Pecan Crostini Recipe
Ingredients:
16 baguette slices (about ½-inch/1-cm thick)
BERTOLLI Extra Virgin Originale Olive Oil for brushing
1 pkg (185 g) PRÉSIDENT Spreadable Brie
2 tsp (10 mL) finely chopped fresh tarragon
2 forelle pears, thinly sliced
3 tbsp (45 mL) honey
3 tbsp (45 mL) chopped pecans, toasted
Instructions:
Preheat broiler with rack 4 inches (10 cm) from heat.
Lightly brush both sides of baguette slices with olive oil and place on a baking sheet.
Place under preheated broiler and toast until golden, turning once, about 2 minutes per side. Set aside.
In a small bowl, mix together cheese and tarragon; spread about 1 tbsp (15 mL) cheese mixture on each slice. Top each with two pear slices, then drizzle with honey.
Broil crostini 1-2 minutes or until cheese is warm. Sprinkle pecans on top. Serve warm.
Spinach and Feta Stuffed Pita Recipe
Ingredients:
1 (6”/15 cm) pita with pocket
1/4 cup (60 mL) PRESIDENT Spreadable Feta
1/3 cup (75 mL) baby spinach
1/4 cup (60 mL) halved grape tomatoes
3 tbsp (45 mL) thinly sliced cucumber
1 tbsp (15 mL) sliced, pitted kalamata olives
1/2 tsp(2 mL) olive oil
Salt and pepper to taste
Instructions:
Cut pita in half to make 2 pockets. Spread cheese equally on each piece.
In small bowl, combine spinach, tomatoes, cucumber, olives, olive oil, salt and pepper. Toss gently.
Fill pockets with salad mixture. Serve immediately.
Roasted Tomato and Brie Panini Recipe
Ingredients:
3 cups (750 mL) grape or cherry tomatoes
3 tbsp (45 mL) olive oil, divided
1/4 cup (60 mL) sliced, pitted kalmata olives
1 tsp (5 mL) balsamic vinegar
1 (12” x 3”/30 cm x 8 cm) ciabatta bread
1/2 (185 g) pkg PRESIDENT Spreadable Brie
Instructions:
Preheat oven to 400° F (200°C).
Combine tomatoes, and 2 tbsp (30 mL) olive oil, stirring to coat. Place on baking sheet.
Bake in preheated oven for about 20 minutes or until softened. Cool then stir in olives and vinegar.
Slice bread in half horizontally. Spread cheese on bottom half. Top with tomato mixture.
Brush outside of bread top with remaining olive oil and place over tomato mixture.
Cook sandwich in a panini grill until heated through, about 4 minutes.
Cut in 1 ¼” (3 cm) slices. Serve immediately.
Recipes courtesy of Président® Cheese
