Time 35m Yield 16 servings. Number Of Ingredients 10 Steps:
In a shallow bowl, combine the parsley, thyme, rosemary and oregano. Spread mustard over cheese blocks; roll in herbs to coat. , On a lightly floured surface, roll pastry to about 13 in. long (or long enough to fit cheese blocks end to end). Place cheese on pastry and fold pastry around cheese; trim excess dough. Pinch edges to seal. Place seam side down on an ungreased baking sheet. , Brush pastry with egg. With floured cutters, cut decorative shapes from dough scraps if desired; arrange over the top and brush with egg. Sprinkle with salt if desired. Bake at 375° for 20-25 minutes or until puffed and golden brown. Serve warm with crackers and fruit.
Time 2h35m Yield 4 servings Number Of Ingredients 8 Steps:
Lightly grease a mini loaf pan (5 3/4 by 3 1/4 by 2 inches) with oil; set aside. Add the oil, almond milk, chickpea flour, vinegar, nutritional yeast, Italian seasoning, salt and red pepper flakes to a small saucepan and whisk to combine. Cook over medium heat, whisking constantly, until the mixture is very thick and pulls away from the bottom of the saucepan, about 5 minutes. Transfer the mixture to the prepared loaf pan and smooth the top to flatten it (work quickly because the mixture will firm up and become difficult to spread as soon as it starts to cool). Let sit at room temperature for 20 minutes, then cover and refrigerate until firm, at least 2 hours and up to overnight. Invert onto a serving plate.
Time 1h5m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 400. Lay the puff pastry on the counter or any flat surface at room temperature to thaw for about 30 minutes, or put it in the fridge overnight so it will be thaw when you are ready. Carefully unfold the sheet and smooth the creases. Make sure there are no holes in the dough. Place the whole block of cheese in the middle and very gently fold the pastry around it like a present, making sure to seal it well. Wet your fingers and run them across the seams to make the dough adhere to itself and to ensure no cheese leaks out. Flip it over on a greased baking sheet seam side down. Whisk together the egg and water and brush lightly over the surface. Sprinkle with paprika to make it pretty. Bake for 20-25 minutes or until top is golden brown. Serve on your favorite cracker, I prefer Ritz. If desired, spread the mustard on the pastry sheet before placing the cheese on it and folding for a little extra flavor..
Time 35m Yield 10 serving(s) Number Of Ingredients 3 Steps:
Place 1/2 the rolls on a cookie sheet and forming a rectangle shape. Place 2 layers of cheese on top of the rectangle. Make a rectangle out of the remaining rolls and layer on top of the cheese. Seal the edges together. Bake @ 350 degrees for 10-15 minutes or until golden brown. Serve with sliced granny smith apples.
Yield Makes enough for one 10-inch crust Number Of Ingredients 6 Steps:
In the work bowl of a food processor, combine flour and salt. Add butter, and process for about 10 seconds, or until mixture resembles coarse meal. Add thyme and shallots; process a few seconds more. With the machine running, add water little by little, until dough just holds together. Form dough into a flat disk, and wrap in plastic. Chill until firm, at least 30 minutes.
Time 2h15m Yield 20 Number Of Ingredients 8 Steps:
Mix cream cheese, Havarti cheese, Parmesan cheese, 2 tablespoons basil, lemon zest, and garlic together in a bowl. Transfer cream cheese mixture to a piece of plastic wrap. Roll the plastic wrap around cream cheese mixture forming a cone shape, resembling a tree. Stand the ’tree’ upright and remove the plastic wrap. Cover the visible portion of the ’tree’ with 1/4 cup basil and parsley. Gently wrap the ’tree’ with a fresh sheet of plastic wrap and refrigerate until firm, about 2 hours.
