Fancy Cheese Dreams Food
FANCY CHEESE DREAMS
These cheese dreams are flavored with Sautéed Onion Base and prepared with baguette rounds for a twist on an old-fashioned appetizer.
Categories lunch
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375˚F. Using electric mixer, beat Cheddar and butter until smooth. Beat in cream cheese, Roasted Onion Base, egg, mustard and parsley until smooth.
- Spread heaping teaspoonful of cheese mixture over half of the baguette rounds. Cap with remaining baguette rounds. Spread remaining cheese mixture over top and sides of sandwiches.
- Place sandwiches on parchment paper-lined baking sheet, about 2 inches apart; spray lightly with cooking spray.
- Bake for 12 to 15 minutes or until golden brown. Serve warm.
EASY CHEESE DREAMS
These are perfect for a snack or a side to a bowl of soup! I used to make them with a crusty Italian or French loaf .......... but now I use sour dough or multi grain.
Provided by CountryLady
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cut each slice of bacon into 2 pieces and cook under broiler or George Foreman grill; pat on paper towel to remove fat.
- Spread butter or margarine on each slice of bread, add slices of cheese and top with 2 pieces of cooked bacon.
- Place cheese dreams on a baking sheet & place under the broiler until cheese melts (watch carefully), about 2 minutes.
CHEESE DREAMS
I make these all the time as appetizers or to accompany a salad. Make plenty, one is never enough! I don't really measure the ingredients. I make these with the "eyeball it" method.
Provided by CaribbeanQueen
Categories Cheese
Time 30m
Yield 48 pieces, 24 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350 degrees.
- In a medium pan, fry bacon pieces until crisp. Drain. Set aside.
- Combine mayo and butter.
- Stir in cheese, onion and cayenne. Blend well.
- Add bacon, stir.
- Spread mixture on bread slices. Put slices on a buttered baking sheet.
- Bake for 10 - 15 minutes or until cheese is melted.
- While bread is baking, combine tomatoes with basil, vinegar, salt and pepper. Mix well.
- When bread is out of the oven, top with the tomato mixture.
- Serve hot.
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THE BEST FANCY CHEESES IN THE WORLD | EPICURIOUS
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- Montgomery's Cheddar // Neal's Yard Dairy. There's no doubt that Montgomery's is the king of proper English cloth-bound cheddars, with a rustic exterior that hides a robust, almost crumbly cheese with a flavor like the “crispy edge of a Sunday roast,” says Clark.
- Harbison // Jasper Hill Creamery. If you find Brie banal, but love the buttery richness and delicate funk of bloomy-rind cheeses, you'll want to get friendly with this American-made version, wrapped in spruce bark to "contain its ooze and infuse a woodsy flavor into the cheese," says cheese expert Christine Clark from Murray's Cheese.
- Hudson Flower // Old Catham + Murray's Cavemaster. When it comes to cheese, making an impression is all about wardrobe—aka the rind that the cheese is dressed in.
- Zimbro // Portugal. Most cheese is made by curdling milk with bacteria. Zimbrio, on the other hand, is part of an exclusive club of Portuguese sheep's-milk cheeses curdled with cardoon thistles instead.
- Etivaz // Switzerland. Sometimes the definition of luxury is refusing to compromise. That's what a group of Swiss cheesemaking families did when they saw the standards for Gruyère deteriorating.
- Truffle Tremor // Cypress Grove. Anyone can make a delicate bloomy-rind goat cheese (well, maybe not one as well-crafted as those coming out of California-based Cypress Grove).
- Valençay // France. "They say Napoleon was angry at his failure to conquer Egypt, so when he returned to France he used his sword to cut off the head of a little cheese pyramid," Clark explains.
- The Other Stephen // Murray's Cavemaster. This cheese was born into privilege as St. Stephen, a bloomy-rind number from a Hudson Valley creamery that Clark describes as "butter turned into cheese".
- Mimolette // France. The French answer to Gouda, Mimolette boasts a similarly vibrant color and chewy, almost cheddar-like flavor. But Mimolette gets extra nuance (and some sci-fi drama) thanks to its pockmarked rind, caused by the nibblings of beneficial cheese mites.
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