Kasseri Ously Great Cheese Dip Food

BAKED KASSERI CHEESE SPREAD

Steps:

• Preheat oven to 450 degrees; cut cheese into 1/2-inch-thick slices.
• Layer cheese in the bottom of a shallow 1-quart quiche dish or a 9-inch pie plate, overlapping if necessary.
• Toss together the olives, oregano, garlic, and red pepper.
• Sprinkle over the cheese.
• Bake for 8 to 10 minutes or until cheese just begins to melt.
• Serve immediately on bread, apples, or crackers; rewarm cheese as needed.

KASEROPITA (TIROPITA USING KASERI CHEESE)

Steps:

• In a large metal baking pan (I don't have measurements- approximate at about 15x12-inch and anything close), layer 1/2 of phyllo sheets, brushing each one generously with butter before adding next, and staggering across pan to get all corners covered.
• Combine cheeses well and place in pan.
• Spread out evenly.
• Cover with remaining phyllo sheets, brushing each one generously with butter before adding next, and staggering across pan to get all corners covered.
• Tuck in loose edges and brush top of pastry generously with more butter.
• With the tip of a pointy knife, mark lines where you'll eventually want to cut the pieces once baked.
• These act as steam vents.
• Make sure you don't cut all the way into bottom layer of pastry- you just want to cut through the top layer.
• Pour over any remaining butter.
• Combine milk with the eggs and beat well.
• Pour over pastry and allow to sit, at room temperature for 30 minutes to absorb the custard.
• Preheat oven to 375°F (190°C).
• After 20 minutes, place pastry in oven and bake till golden-brown on top.
• For the last 10 minutes of baking, place pan on floor of oven to ensure a crisp, properly-baked bottom crust.
• Allow to cool for at least 15 minutes before cutting pieces.

BANANA CREAM PIE (VEGAN)

Steps:

• Prepare your favorite single pie crust and blind bake it. Then cool it thoroughly. I included the blind baked pie crust I used in the above description.
• Mix the sugar and arrowroot flour in a saucepan. Then stir in the non-dairy milk and salt.
• Cook over medium heat, stirring constantly, until very thick.
• Remove from the heat and stir in the banana extract. Drain the tofu and blend in a food processor until creamy and smooth.
• Add the creamed tofu to the pudding.
• I used a hand blender to mix to make sure it was totally smooth.
• Put the cooled pudding into your cooled pie crust.
• Cut the two bananas into thin slices and place on the top of the pie. You can also place one on the crust or both if you like.
• Roast the almonds in a 375°F oven for about 8 minutes, but watch them, they brown fast!
• Once they cool sprinkle over the pie and let it cool in the fridge for at least 2-3 hours.
• Bon Appetit!

KASSERI-OUSLY GREAT CHEESE DIP

Steps:

• Use a glass pie plate (or similar sized baking dish), and fill it with coarsely chopped (or grated) kasseri cheese.
• Add garlic atop the cheese, sprinkle with oregano and the juice from about a half of a lemon.
• Broil until the cheese takes a golden brown color.
• Serve with sliced (preferably fresh) french bread.