Spinach adds a flavour twist to this classic cheese combo. Instead of fresh spinach, you can also use one package (300 g) frozen, thawed and drained. For a milder flavour, substitute smoked provolone or Cheddar cheese for the blue.
Cheese toasts are a perennial favourite on an hors d'oeuvre tray and make a wonderful snack with beer.
This sweet, creamy spread is a tasty alternative to a log of plain goat cheese on a cheese plate. If you have any left over (doubtful!), it makes an excellent sandwich spread. Serve with sliced Granny Smith apples, crackers or vegetable sticks.
I love blue cheese and mushrooms. I also love to cook and serve my friends something to make them say, "Wow!"
Canada produces excellent cheeses from coast to coast. Though most are from large, high-quality factories, there are many small-scale cheese makers perfecting artisanal cheeses. Fig and Wine Conserve, Red Onion Marmalade or Sweet Ginger Almonds all make great additions to your cheese board, as well as fresh fruit. As a rule, buy 1 to 1-1/2 oz (30 to 45 g) of each type of cheese you're serving per person.
Garlicky, cheesy baguette makes a popular accompaniment for any Italian entrée. Use other mild cheese (such as mozzarella or Swiss) or sharp cheese (such as Cheddar or Gruyère) to suit your taste. Cut each baguette crosswise into thirds or quarters to increase the serving yield.
The classic Swiss cheese dish gets a wonderful Canadian twist. If you like, serve boiled potatoes alongside the cubed baguette for dipping.
Goat cheese lends an exotic flavour and mild tartness to this rich and creamy cheesecake-style tart.
Eggplants cooked with peppers, onions and tomatoes make a rich base for baked eggs and cheese. We've used Canadian Fontina cheese, but other sweet and mild cheeses, such as Canadian Havarti or Brick, would also be excellent.
Good-quality cheese pairs with nuts and dried fruit in this classic hors d'oeuvre. The only trick to this easy terrine is to gently mix the cheeses just until combined. You can use any blue-veined cheese, even if it's a softer, creamy cheese, such as Gorgonzola. Just make sure it's cold, and gently pull it apart instead of crumbling it.
