Cheese Hors d'Oeuvres by Hallie Harron

Author:Hallie Harron [Harron, Hallie]
Language: eng
Format: epub
Publisher: Harvard Common Press

It's easy to have homemade cheese blends on hand for quick appetizers. Here's one combo from the food court under the Louvre museum, where one little café sells several of its own cheese blends. Using the blends, the kiosk also cranks out more than 1,000 of these tartines an hour during the lunch crunch. No wonder! After a morning of museum exhibits and shopping, a tartine and a glass of chilled wine can be so restorative.

SERVES 4

1 small baguette, cut diagonally into eight ⅓-inch-thick slices

1 5.2-ounce package Boursin cheese

4 ounces prosciutto

⅓ cup shredded young Asiago cheese (about 1½ ounces)

⅓ cup shredded young provolone cheese (about 1½ ounces)

⅓ cup shredded fontina cheese (about 1½ ounces)

¼ cup minced fresh chives

Prepare a medium fire in a grill, or preheat the broiler.

Spread each bread slice with a scant tablespoon of the Boursin. Top with the prosciutto.

Mix the Asiago, provolone, and fontina cheeses together in a small bowl. Divide the three-cheese mixture over the prosciutto, using about 2 tablespoons for each bread slice.

Grill until the cheese is melted and molten. Cool slightly, then sprinkle with chives and serve immediately.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.