Tag: appetizer

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Parmigiano Reggiano “Frico Flats”

These little savory bites take only three ingredients and a few minutes to make. Delicious as a snack or alongside soup – eat with caution, these crisps are addictively tasty!

image via Gourmet.com

(Makes about 20)

INGREDIENTS

3/4 cup Parmigiano Reggiano

1/4 cup plain flour

Ground black pepper

 

DIRECTIONS

Preheat the oven to 375 degrees.

Finely grate the Parmigiano Reggiano and set aside.

In a small bowl, toss together the cheese and flour and season with up to a 1/2 teaspoon of black pepper, depending on your taste.

On a sheet pan lined with a nonstick liner or parchment paper, mound a rounded tablespoon of the mixture spaced a few inches apart.

Bake for 8 – 10 minutes. Remove from the sheet pan while still warm and allow to cool slightly.

 

Find more recipes on the Parmigiano Reggiano Consortium website.

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Spring Recipe Idea: Bacon Wrapped Dates Stuffed with Goat Cheese & Almonds

Just in time for Easter brunch – an easy and delicious recipe.

Bacon wrapped anything is just plain good. Wrap bacon around a scallop and you have an impossibly delicious land-meets-sea cocktail party morsel. Cover a chicken liver in bacon and you can make an offal-hater on a diet believe “fat meets fat” is a good thing (Fat is not a bad thing, by the way, but that’s a topic for another blog).

I started at Murray’s 3 months ago and one of my first assignments was to make our Bacon Wrapped Dates. I was quickly reminded of how much I adore bacon wrapped things when I pulled the first batch from the oven and – for professional reasons of course – popped one in my mouth.

The first rush is the smoky-salty perfection that is bacon, freshly sliced Nueske’s slab bacon to be precise. The bacon is wrapped around a plump Medjool date which any oven magically transforms into a gooey sweet candy. And here comes the kicker: inside the date is a creamy, tangy oozing bite of Bucheron goat cheese AND a surprising, pleasant crunch thanks to a single Marcona almond.

Crunchy, creamy. sweet, and salty – all in one bite. There isn’t a thing missing from this 3-D style hors d’oeuvres experience. It’s like a study in contrast of flavor and texture, I kid you not. Salty. Sweet. Creamy Crunchy. Want to make them? Of course you do. Lucky for you it’s incredibly easy. So get going, and bon appetit!

Bacon-Wrapped Dates     makes 10 pieces

10 Medjool dates (the large ones), pit removed with a paring knife

10 slices bacon (sliced thin)

10 whole marcona almonds

8-10 oz Bucheron

  1. Preheat your oven to 350 degrees.
  2. Gently push 1 ounce of cheese and one almond inside each date. Squeeze the cut section of the date together. The natural stickiness will serve as a seal when you press the sides together and will help keep the cheese from oozing out.
  3. Lay a bacon strip down long ways and roll the date into the bacon.
  4. Place the dates on a baking sheet. If you have a wire cooling rack, place it on top of sheet pan and bake on this so the fat drips through the rack.
  5. Cook in the middle of the oven for 12-15 minutes, until the bacon is crisp.
  6. Dates will be hot! Let cool thoroughly to at or near room temperature before serving.

 

Michele Pulaski is a consulting chef at Murray’s Cheese. She has a way with words and can’t resist a colorful scarf.

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