How to build a simple and beautif Charcuterie board ✨Cheese Board Ideas ???? #foodstyling #easyrecipe
ingredients ????
Brie Ovale
Primo sale cheese
Salami Napoli
Truffle Salami
Pear & cinnamon marmalade
Crackers
Baby plum tomatoes
Cucumber
Pistachio nuts
Fresh basil
Fresh rosemary
Enjoy????
#ostochchark #ostbricka #cheeseboard #charcuterieboard #tipandtricks #snackideas #plattergoals #salamirose #charcuterieplatter #charcuterie #tipandtricks #tutorials
Easy Party Appetizers (all these holiday party food ideas are quick and easy to make!)
With holiday entertaining upon us, we're sharing our favorite easy party appetizer recipes to help with your party planning. Many of these have 4 ingredients or fewer, and most can be whipped up in just minutes.
Here are the links to all the recipes:
Tater Tot Mini Cheeseburger Bites:
Cranberry-Brie Bites:
Smoked Sausage Pineapple Bites:
Jalapeno Bruschetta:
Mini Bacon Cheese Balls:
Caprese Bites:
Easy Buffalo Chicken Bites:
Pear, Bacon, and Cheese Bites:
Cucumber Smoked Salmon Bites:
Air Fryer Bacon-Wrapped Scallops:
Instant Pot Feta, Spinach, and Artichoke Dip:
Crock Pot Party Meatballs:
Brown Sugar BBQ Mini Sausages:
Ham and Brie Fried Tomatoes
Gluten-free! you KNOW it was yummersly! the first one was tasty but pale and the second one was insane good. check out these folks, please and if you like, sub and give them a chance to get going :)
Julia [Julias Jolly Jimmies]
Jenilee (InMyKitchenCookin)
Wendy [WendyWendy2010]
Cooking for Baby & Me - PEARS - Chef Adam Delosso
Chef Adam Delosso makes Pear Butter Grilled Cheese Bites & Pear Ricotta Toast utilizing the ingredient of the day, PEARS!
Kitchen built by Morris Black Designs:
Watch Weekdays at 12pm(EST) on PBS39:
For recipes from the NATION’S TOP CHEFS visit:
Brie Mac and Cheese
This Brie Mac and Cheese is loaded with crispy prosciutto and topped with a french baguette breadcrumb. The dreamiest creamiest mac and cheese you'll ever make!
FULL BLOG POST:
Brie Mac and Cheese | Serves 6
????INGREDIENTS????
14oz / 400g Spirali Pasta (or Macaroni)
4 cups / 1 litre Milk, at room temp
10 slices Prosciutto (10 slices is approx 200g/7oz)
2oz / 60g French Baguette, torn into chunks (preferably a couple of days old)
9oz / 250g Brie (weighed with rind cut off - see notes)
1.5 cups / 150g French Comté Cheese, grated (can sub Gruyére)
1 cup / 100g Mozzarella, shredded
3 tbsp + 1 tbsp Butter
3 tbsp Flour
1 tbsp Dijon Mustard
1 tsp Garlic Powder
1/2 tsp Onion Powder
1/8 tsp Cayenne Pepper (optional)
few pinches of Nutmeg
Fresh Thyme, to serve
Olive Oil Spray, as needed
Salt & Pepper, as needed
????METHOD????
Add 2oz/60g chunks of french baguette to a food processor and pulse until fine breadcrumbs. Melt 1 tbsp butter in a pan over medium heat and stir in your breadcrumbs. Fry for 5 or so mins until golden, shaking the pan frequently and seasoning with a pinch of salt and pepper half way through. Remove from pan.
Add a few sprays of oil to the pan and lay flat 3-4 slices of prosciutto. Fry both sides until deep golden and crispy, then remove and repeat with the rest of your prosciutto. When needed, dice into small shards.
Melt 3 tbsp butter in the pan with the leftover prosciutto fat, then stir in 3 tbsp flour until a paste forms. Gradually pour in 4cups/1litre milk, whisking as you go to ensure no lumps form. Ensure it has thickened before adding cheese, if it's still a very watery consistency the cheese will turn grainy and lose it's flavour.
Meanwhile, cook 14oz/400g pasta in salted boiling water until only JUST cooked. You want it still a bit hard.
Add into the sauce: 1 tbsp dijon mustard, 1 tsp garlic powder, 1/2 tsp onion powder, 1/8 tsp cayenne pepper (optional), nutmeg and salt & pepper to taste. Stir in 9oz/250g brie, 1.5cups/150g comté/gruyére and 1cup/100g mozzarella.
Drain and add pasta along side your crispy prosciutto. Stir to combine, then pour into a baking dish. Top with breadcrumbs and a few sprays of oil, then pop in the oven at 390F/200C for 20-25mins or until golden and bubbly. Serve with a sprinkling of fresh thyme leaves.
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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