Entertaining guests this weekend? No need to cater your shindig with fancy or expensive appetizers. We have a few inspired recipes to help you easily elevate your cheeseboard game and bring instant excellence (and elegance) to your table. These decadent dishes, created by Celebrity Chef George Duran, feature the deliciously mild flavor of Jarlsberg Cheese, and will impress guests and liven up any festive occasion.
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon white vinegar
1 teaspoon mustard
1/4 cup mayonnaise
1 cup shredded Jarlsberg Cheese
Shredded Jarlsberg Cheese
Cooked crab meat
Boil large pot of water. Carefully add eggs and boil on high 2 minutes then simmer 13 minutes.
While eggs cook, chop parsley and scallions, if desired.
Once eggs are cooked, transfer to bowl of ice water; cool 8-10 minutes. Peel eggs and cut in half lengthwise. Separate egg yolks into another bowl. Reserve egg white halves.
Combine egg yolks with salt, pepper, vinegar and mustard. Add shredded cheese and mayonnaise; mix until smooth.
Spoon about 1 tablespoon of yolk mixture into each egg white half.
Add toppings, as desired. For classic deviled eggs, sprinkle paprika and chopped parsley over eggs. For a savory alternative, cook four strips of bacon and chop. Top eggs with chopped bacon and shredded cheese. For a unique variation, try topping eggs with cooked crab meat and chopped scallions.
2 ounces balsamic vinegar
1/3 cup extra-virgin olive oil, plus 4 ounces, divided
4 garlic cloves, sliced thin
4 sprigs fresh thyme (or equivalent dried)
salt, to taste
pepper, to taste
2 ounces pine (pignoli) nuts
8 ounces shredded Jarlsberg Cheese
Heat oven to 350 F.
Cut tomatoes in half. In bowl, whisk together vinegar, 1/3 cup olive oil, garlic, thyme, salt and pepper; gently mix in tomatoes. Transfer to ovenproof dish. Place tomatoes cut-side up and bake 15 minutes.
In pan, toast pine nuts with remaining olive oil until golden then set aside.
When tomatoes are cool enough to handle, remove skins and return to baking dish. Sprinkle tomatoes with shredded cheese. Return to oven and broil about 5 minutes, or until cheese turns golden and bubbly. Top with toasted pine nuts.
French-Style Marinated Cheese
Servings: 1 jar
6 ounces Jarlsberg Original, Lite or Hickory Smoked Cheese
2 ounces black or green olives
1 small leek, bulb only (or small shallot)
1 tablespoon fresh oregano or tarragon (or equivalent dried)
1 teaspoon green or black peppercorns
2 sprigs fresh thyme (or equivalent dried)
1 clove garlic
2 tablespoons white wine vinegar
4 tablespoons extra-virgin olive oil
1 glass canning jar
Cube cheese and thinly slice olives and leek. Finely chop oregano and peppercorns, and finely mince thyme and garlic.
To make marinade: Whisk vinegar with oil, oregano, peppercorns, thyme and garlic. Layer cheese, olives and leeks inside jar. Cover with marinade and seal tightly.
Place jar in refrigerator to marinate 1 day. For best results, use within 3 days.
This is not a sponsored post. Recipes were provided by Jarlsberg Cheese.