#savorycheese

This pimento cheese ball is a tasty and creamy snack that goes well with a charcuterie platter. When sharp cheddar, cream cheese, and pimentos are mixed together, they make a tasty and savory spread that goes well with many sides.

Ingredients: 8 oz cream cheese, softened. 1 cup sharp cheddar cheese, shredded. 1/2 cup mayonnaise. 1/4 cup diced pimentos. 1/4 cup green onions, chopped. 1/4 cup pickled jalapeos, chopped optional for a spicy kick. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. 1 cup chopped pecans or almonds for coating.

Instructions: In a mixing bowl, combine the softened cream cheese, sharp cheddar cheese, mayonnaise, diced pimentos, green onions, and pickled jalapeos if using. Mix until well combined. Add garlic powder, onion powder, salt, and pepper to the mixture. Stir until all the ingredients are evenly incorporated. Shape the mixture into a ball using your hands and wrap it in plastic wrap. Refrigerate for at least 2 hours or until firm. Once the cheese ball is firm, remove it from the refrigerator and unwrap it. Spread the chopped pecans or almonds on a plate, then roll the cheese ball in the nuts, coating it evenly. Serve the pimento cheese ball with crackers, sliced baguette, or vegetable sticks. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in the rich flavors of this Prosciutto and Taleggio Tart with a delightful polenta and Parmesan crust. The creamy Taleggio cheese pairs perfectly with the savory prosciutto, all nestled in a crunchy yet tender polenta crust.

Ingredients: 200g polenta. 500ml water. 50g grated Parmesan cheese. 200g Taleggio cheese, thinly sliced. 150g prosciutto, thinly sliced. 2 eggs. 100ml heavy cream. Salt and pepper to taste. Fresh thyme leaves for garnish.

Instructions: Set the oven to 180C 350F and heat it up. Bring water to a boil in a saucepan. As you slowly add the polenta, keep stirring to keep the lumps from forming. Let it cook for about 5 minutes, or until it gets thicker. Grate some Parmesan cheese and mix it into the polenta after taking it off the heat. Add pepper and salt. As you press the polenta mixture into a tart pan, it will form the crust. Ten minutes in the oven will set it. Whisk the eggs and heavy cream together in a bowl. Add pepper and salt. Put slices of Taleggio cheese on top of the polenta crust that has been baked. Put the egg mix on top of the cheese. Put slices of prosciutto on top of the tart. After 25 to 30 minutes, the tart should be done, and the crust should be golden brown. Before serving, sprinkle with fresh thyme leaves.

Prep Time: 20 minutes

Cook Time: 40 minutes

Enjoy the rich flavors of hand-cut truffle and Parmesan fries. Truffle oil gives these crispy fries an earthy smell, and savory Parmesan cheese on top makes them a gourmet take on a classic snack.

Ingredients: 4 large russet potatoes, scrubbed and dried. 3 tablespoons truffle oil. 1/4 cup grated Parmesan cheese. Salt and black pepper, to taste. Chopped parsley, for garnish.

Instructions: Preheat the oven to 425F 220C. Cut the potatoes into thin fries, about 1/4 inch thick. In a large bowl, toss the potato fries with truffle oil, making sure each fry is coated evenly. Spread the fries in a single layer on a baking sheet lined with parchment paper. Sprinkle the grated Parmesan cheese over the fries, and season with salt and black pepper. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the fries are golden brown and crispy. Remove from the oven and sprinkle with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

This grilled steak recipe is elevated with the luxurious combination of creamy Saint Agur cheese and rich walnut butter. The savory cheese pairs perfectly with the juicy beef, while the nutty butter adds a delightful crunch and flavor dimension.

Ingredients: 4 beef steaks preferably ribeye or sirloin, about 1 inch thick. Salt and black pepper, to taste. 2 tablespoons olive oil. 4 ounces Saint Agur cheese, crumbled. 1/4 cup chopped walnuts. 4 tablespoons unsalted butter, softened.

Instructions: Preheat grill to medium-high heat. Season steaks generously with salt and pepper, then drizzle with olive oil, rubbing to coat evenly. Grill steaks for about 4-5 minutes per side for medium-rare, or until desired doneness is reached. Remove from grill and let rest for a few minutes. In a small bowl, mix together the crumbled Saint Agur cheese, chopped walnuts, and softened butter until well combined. Top each steak with a generous dollop of the Saint Agur and walnut butter mixture while still hot, allowing it to melt slightly. Serve immediately, garnished with additional chopped walnuts if desired.

Prep Time: 10 minutes

Cook Time: 10 minutes