{"id":63145,"date":"2009-12-04T11:58:45","date_gmt":"2009-12-04T16:58:45","guid":{"rendered":"http:\/\/www.blisstree.com\/?p=134663"},"modified":"2009-12-04T11:58:45","modified_gmt":"2009-12-04T16:58:45","slug":"make-it-a-cheesey-holiday-cookbook-review","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/63145","title":{"rendered":"Make It A Cheesey Holiday: Cookbook Review"},"content":{"rendered":"

If you’re a cheese lover like me then you’ll be delighted to know that there is a cookbook designed just for us. This cookbook was created by cheese expert and founder of Vermont Butter & Cheese Company<\/strong> Allison Hooper<\/strong><\/em>. It was put together in celebration of their 25th Anniversary of cheese making. ‘In a Cheesemaker’s Kitchen’<\/strong><\/em> is a must read and will definitely add some excitement to your Holiday dishes.<\/p>\n

\"In<\/a><\/p>\n

This cookbook will provide you with more then just recipe ideas for your Holiday menu but also with informative tips on wine and cheese pairings, food pairings with certain cheeses, and the process that goes into making cheese.<\/p>\n

You’ll learn so much about cheese and finally you’ll be able to justify your love affair with what most people perceive as fatty. Cheese is good for you in moderation and paired with healthy ingredients.<\/p>\n

Each recipe has been originally created by executive chefs in the U.S. who incorporate Vermont Butter & Cheese in each dish. The result is a masterpiece of fabulous, healthy, and gourmet dishes that are easy to make and will please everyone.<\/p>\n

This holiday season I suggest serving Goat Cheese Crostini with Grilled Vegetables<\/strong><\/em> as your crowd pleasing appetizer!<\/p>\n

\"iStock_000003100855Small\"<\/a><\/p>\n

Image Credit: istockphoto<\/p>\n<\/div>\n

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Ingredients:<\/strong><\/em><\/p>\n

1 baguette, sliced diagonally, 1\/2-inch-thick<\/p>\n

1\/2 cup olive oil<\/p>\n

Salt and Pepper<\/p>\n

1 mini-eggplant sliced<\/p>\n

1\/2 pound asparagus, blanched and bottoms trimmed<\/p>\n

8 mushrooms whole<\/p>\n

1 bell pepper cut in half<\/p>\n

4 ounces creamy goat cheese, plain<\/strong><\/p>\n

4 ounces creamy goat cheese with olives and herbs<\/strong><\/p>\n

4 ounces creamy goat cheese with roasted red pepper<\/strong><\/p>\n

1 ear of corn in the husk, soaked in water for 15 minutes<\/p>\n

1\/4 cup mixed chopped herbs (thyme, basil, oregano)<\/p>\n

Directions:<\/strong><\/em><\/p>\n

In a bowl toss sliced bread with 4 tablespoons of olive oil, sprinkle with salt and pepper. Grill bread for 2-3 minutes on each side until lightly toasted. Place bread on large platter.<\/p>\n

Place the corn on the grill and turn while preparing other veggies. Corn will grill about 15 minutes.<\/p>\n

Toss veggies with remaining olive oil, sprinkle with salt and pepper, and grill for 3-5 minutes on each side until they become soft and show nice grill marks. Set aside to cool.<\/p>\n

Slice the eggplant, mushroom, and bell pepper in thin slices or cubes. Slice the asparagus diagonally in 2-inch pieces. Remove the husk from corn and cut off the cob.<\/p>\n

Spread creamy goat cheeses on the bread, top with grilled veggies, and garnish with fresh herbs.<\/p>\n

***<\/p>\n

I don’t know about you but I’m starving just reading this recipe! This will definitely be a perfect, light appetizer that will keep your guests busy while you prepare the rest of your holiday feast!<\/p>\n

Enjoy!<\/p>\n

Recipe Source: In a Cheesemaker’s Kitchen<\/strong><\/em> by Allison Hooper<\/strong><\/em><\/p>\n

Post from: Blisstree<\/a><\/p>\n

Make It A Cheesey Holiday: Cookbook Review<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

If you’re a cheese lover like me then you’ll be delighted to know that there is a cookbook designed just for us. This cookbook was created by cheese expert and founder of Vermont Butter & Cheese Company Allison Hooper. It was put together in celebration of their 25th Anniversary of cheese making. ‘In a Cheesemaker’s […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-63145","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/63145","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=63145"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/63145\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=63145"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=63145"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=63145"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}