Appetizers
Cheese Tray
1 (11-ounce) package goat cheese
1 tablespoon extra virgin olive oil
1 teaspoon freshly cracked pepper
1/4 teaspoon dried thyme
1 Granny Smith apple, sliced
1 Red Delicious apple, sliced
1 cup pineapple juice
12 slices provolone cheese
12 slices prosciutto
1 (10-ounce) round Gouda cheese, cut into 16 wedges
Garnish: fresh thyme, red flame and green grapes French baguette, sliced and toasted
1. Place first 4 ingredients in food processor and process until smooth. Spoon into a serving container; cover and chill up to 3 days.
2. Combine apples and pineapple juice; cover and chill. Drain before serving.
3. Place 1 provolone cheese slice on top of each slice of prosciutto; roll up tightly. Place in a zip-lock style bag and refrigerate. Cut in half just before serving. Secure with wooden picks, if necessary.
4. Arrange cheese wedges, apple slices, prosciutto rolls, and goat cheese mixture on a large
serving tray; garnish, if desired. Serve with bread slices.
Makes 12 appetizer servings
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1 (11-ounce) package goat cheese
1 tablespoon extra virgin olive oil
1 teaspoon freshly cracked pepper
1/4 teaspoon dried thyme
1 Granny Smith apple, sliced
1 Red Delicious apple, sliced
1 cup pineapple juice
12 slices provolone cheese
12 slices prosciutto
1 (10-ounce) round Gouda cheese, cut into 16 wedges
Garnish: fresh thyme, red flame and green grapes French baguette, sliced and toasted
1. Place first 4 ingredients in food processor and process until smooth. Spoon into a serving container; cover and chill up to 3 days.
2. Combine apples and pineapple juice; cover and chill. Drain before serving.
3. Place 1 provolone cheese slice on top of each slice of prosciutto; roll up tightly. Place in a zip-lock style bag and refrigerate. Cut in half just before serving. Secure with wooden picks, if necessary.
4. Arrange cheese wedges, apple slices, prosciutto rolls, and goat cheese mixture on a large
serving tray; garnish, if desired. Serve with bread slices.
Makes 12 appetizer servings
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Cheesecake Stuffed Strawberries
Ingredients:
1 lb large strawberries
8 oz. cream cheese, softened
(can use 1/3 less fat)
3-4 tbsp powdered sugar (4 tbsp for a
sweeter filling)
1 tsp vanilla extract
graham cracker crumbs
Directions:
Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.
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Ingredients:
1 lb large strawberries
8 oz. cream cheese, softened
(can use 1/3 less fat)
3-4 tbsp powdered sugar (4 tbsp for a
sweeter filling)
1 tsp vanilla extract
graham cracker crumbs
Directions:
Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.
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Cheesey Mushroom Pull Apart Bread
Mushrooms and cheese make this pull apart bread so delicious you won't be able to stop picking at it!
Yield: serves 6-8
Ingredients
For the Mushrooms
12 oz sliced mushrooms
1 Tbsp butter
1 Tbsp chopped fresh thyme
For the Bread
1 unsliced loaf sourdough bread
12 ounces Provolone cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds
Directions
For the Mushrooms
Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes.
Set mushrooms aside and allow to cool.
For the Bread
Preheat oven to 350°.
Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
Place loaf on a foil-lined baking sheet.
Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf.
Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet.
Bake for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted.
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Mushrooms and cheese make this pull apart bread so delicious you won't be able to stop picking at it!
Yield: serves 6-8
Ingredients
For the Mushrooms
12 oz sliced mushrooms
1 Tbsp butter
1 Tbsp chopped fresh thyme
For the Bread
1 unsliced loaf sourdough bread
12 ounces Provolone cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds
Directions
For the Mushrooms
Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes.
Set mushrooms aside and allow to cool.
For the Bread
Preheat oven to 350°.
Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
Place loaf on a foil-lined baking sheet.
Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf.
Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet.
Bake for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted.
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