This charcuterie style appetizer makes Président® pub cheese the star of the show, where it’s complemented by an array of pub-style snacks perfect for spreading, dipping, or scooping.

Yields: 10 servings   

INGREDIENTS:

• Président® Pub Cheese (#27916)
• Pretzels
  (Soft Pretzel Bites: #12841 | Soft 2.5oz Pretzels: #89345)
• Crackers
• Nuts
• Dried Fruit
• Stone-ground Mustard
• Columbus Sliced Prosciutto (#27450)

DIRECTIONS

1. Preheat the oven to 400 degrees and line a shallow, rimmed baking sheet with parchment paper
2. Preheat the oven to 400 degrees and line a shallow, rimmed baking sheet with parchment paper. Arrange thin slices of prosciutto on the pan and bake until crisp. Bake until the slices start to shrivel and turn golden (10-12 minutes)
3. Remove and let cool. Next, line your serving board of choice with parchment paper
4. Spread Président® pub cheese to fill the desired area. Top the cheese with stone-ground mustard and prosciutto crisps
5. Finish by arranging all other ingredients around the spread. Add greenery for garnish

Don’t let this tiny, open-faced crostini trick you. It is packed with flavor from caramelized onion, crispy bacon, and pub cheese by Président®. It’s a simple but satisfying appetizer that’s sure to impress everyone at the table.

Yields: 5 servings   

INGREDIENTS:

• 8 oz Cheddar Horseradish Pub Cheese by Président® (#27916)
• 1 whole French Baguette
• 12 oz Baby Bella Mushrooms sliced
• 2 whole Garlic Cloves minced
• 3-4 whole Slices of Bacon cut into pieces
• 1 whole Garlic Clove
• 1 whole Large Yellow Onion
• 4 tbsp Unsalted Butter
• 1/2 tsp Each of Salt and Pepper
• 1 pinch Fresh Thyme for garnish

DIRECTIONS

1. Peel and slice the onion into thin strips in a large skillet, add the butter and onions together. Cook over low-medium heat for about 20 minutes, string frequently until golden and caramelized.
2. While the onions are cooking, slice the French baguette into thin slices and drizzle with olive oil. Bake on broil in the oven for a few minutes on each side until toasty and golden. Rub each side with fresh garlic clove. Set aside.
3. Once the onions have caramelized, remove from the skillet and add the bacon pieces. Cook until brown and crispy. (No need to reserve the bacon grease.) Remove the bacon and add the mushrooms, minced garlic, salt and pepper. Cook over medium heat until fragrant and the edges of the mushrooms are charred.
4. Assemble the crostini with a slice of roasted baguette, spread a thin layer of Président® Pub Cheese, top with caramelized onions, mushrooms and bacon pieces. Garnish with fresh thyme.

Barbacoa Pappas Locos is a heaping helping of crispy sweet potato fries topped with juicy pulled pork, white queso, lettuce, and pico de gallo.

INGREDIENTS

• Sweet Potato Fries Item# 1946
• Pulled Pork  Item# 10804
• White Queso Cheese Sauce Item# 27847
• Chopped Lettuce Item# 26064
• Pico De Gallo SPO Item# 25575

DIRECTIONS

1. 1. Prepare sweet potato fries as directed
   2. Top with shredded pulled pork
   3. Top with warm queso cheese sauce
   4. top with shredded lettuce and pico de gallo

Customers today crave flavorful treats and look for unique flavor combinations. This recipe for Brazilian pastel with sausage makes it easy to exceed expectations by combining the flavors of smoked sausage, onion, garlic, peppers, and a delicious blend of spices. Pastel de carne can be found on Brazilian menus as a savory dish beside the sweet pastries that are most similar to an empanada. The delicious meat and vegetable filling is wrapped inside of a buttery, flakey crust, is and sure to be a crowd pleaser.

Perfect for parties, holidays and other special occasions. Or, serve as a shareable appetizer with a side of chimichurri on your menu.

Yield: 4 servings

INGREDIENTS

Dough:

• 13 oz. plain flour, sifted
• pinch of salt
• 3 Tbsp. extra virgin olive oil
• 2 Tbsp. cachaça or vodka
• 5 fl. oz. milk

Filling:

• 2 fl. oz. olive oil
• 1 lb. Smoked Sausage, casing removed and crumbled
• 4 oz. red onion, ¼” dice
• 1 Tbsp. garlic, chopped
• 1 red pepper, ¼” dice
• 1 poblano pepper, ¼” dice
• 1 tsp. cumin seeds, toasted & crushed
• 1⁄4 tsp. chipotle chili powder
• 1 Tbsp. smoked paprika
• 3 oz. butter
• 1 bunch scallions, sliced ¹⁄8″ thick
• 3 Tbsp. chopped cilantro
• 2 oz. chopped green olives

Chimichurri:

• 1 bunch parsley, coarsely chopped
• 1⁄2 bunch cilantro, coarsely chopped
• 3 Tbsp. red wine vinegar
• 2 Tbsp. garlic cloves, chopped
• 2 Tbsp. oregano, chopped
• 2 tsp. crushed red pepper
• salt and pepper, to taste
• 6 fl. oz. extra virgin olive oil

DIRECTIONS

1. 1. For Dough, pour flour and salt in bowl. Make well in center and pour in oil, cachaça and milk. Mix ingredients well.
   2. On floured surface, knead dough vigorously for 5 minutes or until dough is smooth and elastic. Transfer to bowl, cover with towel, and let rest for 30 minutes.
   3. Using pasta machine or rolling pin, flatten dough to 0.3 cm thick. Cover with plastic wrap.
   4. For Filling, cook sausage in olive oil for 3 minutes. Add onions, garlic, peppers and cook until tender. Add cumin, chili powder, smoked paprika and butter. Cook 5 minutes. Remove from heat and add remainder of ingredients. Let cool.
   5. Spoon Filling on dough sheet and place another dough sheet on top. Cut into rectangles.
   6. For chimichurri, combine parsley, cilantro, vinegar, garlic, oregano, and crushed red pepper in food processor. Pulse until almost smooth and season with salt and pepper. Transfer sauce to bowl and pour olive oil over mixture. Let stand for 20 minutes.
   7. Fry pastels in 350°F oil until golden brown and crispy. Garnish pastels with paprika, scallions and herbs.

Join us in the test kitchen as we transform fresh green beans into the perfect summer entree, salad, or side dish. Featuring lightly charred, grill-blanched green beans dressed with mustard aioli and finished with Feta cheese and almonds. These aren’t the green beans you grew up with!

Each year an increasing number of hungry diners look to your menus for fresh and trendy seasonal ingredients. Keeping their interests piqued when it comes to menu design and product offerings is vital to your operation. Discover something new and fresh for your menu….

Our marinated mushroom bruschetta is going to be served on grilled ciabatta and finished with cheese curds. In this recipe we’re using Cremini mushrooms. However you could use Button mushrooms, or any other kind of mushroom that you prefer. Your mushroom mix can be done in advance. This is something you can do in bulk. Making this dish not only fast and fresh, but highly profitable and time saving during busy service.

Each year an increasing number of hungry diners look to your menus for fresh and trendy seasonal ingredients. Keeping their interests piqued when it comes to menu design and product offerings is vital to your operation. Discover something new and fresh for your menu….

INGREDIENTS

• Humboldt Fog Goat Milk Cheese (25107)
• Turbinado sugar

EQUIPMENT

• Blowtorch or Broiler

DIRECTIONS

1. 1. Start by slicing off the top rind of the wheel. Not using a wheel? Cut slices instead and prepare similarly. You’ll want some exposed paste.
   2. Sprinkle thin layer of sugar over the paste. Raw sugar works best, but use what you have on hand!
   3. Torch it. Using a culinary blowtorch, heat the sugar until you have a golden brown, crunchy crust. Keep that torch moving so the sugar doesn’t scorch. No torch? No problem. Broil in the oven, but keep a close eye on it.
   4. Bust out the crackers, bread, fruit, spoons – whatever your heart desires. Prepare to wow customers with your impressive skills!