FRENCH ONION CHEESE TOAST

The mingling of fragrant rosemary and tangy Swiss cheese make this appetizer something special.

1 tablespoon olive oil

1 large onion, thinly sliced (2 cups)

2 tablespoons chopped fresh rosemary or 1 teaspoon dried rosemary, crushed

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

12 slices (1/2 inch) French bread baguette (2-3 inches in diameter)

1-1/2 tablespoons Dijon mustard

1-1/2 cups (6 oz.) Haolam Swiss cheese

Haolam Parmesan (optional)

Preheat oven to 425º and foil line a cookie sheet. In a large skillet, heat the oil and sauté the onions for 5 minutes, stirring occasionally. Reduce the heat to low and continue cooking the onions for 15 minutes or until they are browned and very tender, stir frequently. When the onions are golden add the rosemary, salt and pepper and mix well, then remove them from the heat. Spread the bread slices evenly with the Dijon mustard. Divide the onion and cheese into 12 parts each. You can at this point either top the prepared bread slices with either the Swiss cheese or the sautéed onions. Place the remaining ingredient on top. If you prefer, sprinkle a little Haolam Parmesan cheese over the top of each prepared piece. Place the prepared bread slices on the foil-lined cookie sheet and bake for 10 minutes or until the cheese is melted. Makes 12 appetizer servings.

*This recipe can be doubled or tripled

GARLIC AND HAVARTI WONTONS

These remarkable appetizers are perfect when you want to impress.

8 to 10 ounces Haolam Havarti cheese

½ cup chopped fresh parsley

1 egg

1 tablespoon minced garlic

1 ½ teaspoon paprika

½ teaspoon salt

½ teaspoon pepper

24 won ton wrappers

1 egg, beaten

Oil for frying

Shredd the Haolam Havarti cheese. In a glass bowl combine the shredded Havarti cheese, parsley, egg, garlic, paprika, salt and pepper. Mix well. Place a scant tablespoonful of the cheese mixture on each won ton wrapper, in a strip along one edge, leaving 1/4” edge. Fold the sides of the wonton in and roll up, into a log making sure not to roll to tightly. Brush the edge with the beaten egg and press to seal. Repeat until all the filling is used. In a large skillet heat approximately ¼ cup oil until hot but not smoking. Fry 6 of the prepared wonton rolls at a time, until they are a deep golden brown, turning once, about 1 minute per side. Remove the cooked won tons and drain them on paper toweling. Add more oil to skillet as needed and continue cooking until all the won tons are cooked, serve hot.

*This recipe makes 12 appetizer servings.

CARAMELIZED APPLE AND PECAN MUENSTER

The taste of Muenster surrounded by sweet apples and crunchy pecans makes this recipe perfect as an appetizer or desert.

2 tablespoons Haolam Margarine or butter

1 small red apple, cored and sliced or chopped (1/2 cup)

1 tablespoon brown sugar

2 rounds of Haolam Baby Muenster, at room temperature

¼ cup toasted, coarsely chopped pecans (almonds are also good)

Melt the butter in 10-inch nonstick skillet over medium heat. Add the apple slices and sugar to the melted butter. Sauté́ the apples, stirring constantly until they are soft and golden brown, about 12 minutes. Let the apple slices cool slightly. Place the Muenster on a serving plate and carefully place the cooked apple mixture on top of the cheese rounds. Sprinkle the top of the apple with the walnuts. This can be served right away, or covered and refrigerated if it is to be served later. Serve at room temperature, accompanied with assorted crackers and bread slices.

*This recipe make 8 appetizer slices.

MUENTSTER WITH ALMONDS AND HONEY

So heavenly it melts in your mouth.

2  Haolam Baby Muenster  

¼ cup of honey

¼ cup toasted sliced almonds

French bread, challah or pita

Preheat the oven to 250º. Place the 2 Haolam Baby Muenster  in a 9x13 glass baking dish. Drizzle the honey over the top of the Muenster and then sprinkle the top with toasted almonds. Bake uncovered for approximately 3-7 minutes until the Muenster is warm. Remove the Muenster and place it on a serving plate, spooning the warm honey and almond over the top. Serve with thick slices of bread.

*This recipe makes 6 appetizer servings.

RIBBON MUENSTER

A beautiful presentation makes this dish a perfect start to any special event.

2 Haolam Baby Muenster (8 oz. each)

¼ cup Haolam Margarine or butter softened

1/3  cup dried tomatoes, reconstituted as package directs, drained and chopped

1 small clove garlic, minced

¼ cup chopped, toasted walnuts

2 teaspoons chopped parsley

With a sharp knife, half cheese horizontally and set it aside. In an electric mixing bowl combine the butter, tomatoes and garlic and blend. Add the walnuts to the butter mixture and mix, then set the mixture aside. Spread the sun dried tomato mixture evenly on the cut side of one cheese half. Press the two halves together. Place the chopped parsley in a shallow plate. Roll the combined Muenster cheese on its side and top in the parsley to coat tomato layer. Bake at 250º degree for approximately 3-6 minutes. To serve cut the cheese into thin wedges and serve with crackers and baguette slices.

*This recipe makes up to 8-10 appetizer servings.