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Appetizers

Pâté Cups with Crisped Radish, Red Onion & Lemon Zest

Nobody questions beautiful food. Crispy phyllo cups cradle our silky plant-based pâté, each one topped with a crisped radish slice, minced red onion, and bright lemon zest. Elegant enough for the table, irresistible enough to disappear before dinner.

  Serves: 6-8 people

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Ingredients:

  • 1 jar Mad Cheese Pâté

  • 1 box mini phyllo cups (from the frozen section)

  • Radishes, mandolined or very thinly sliced

  • A little red onion, finely minced

  • Lemon zest (from 1 lemon)

 

Instructions:

Prep the radishes (do this ahead if you like):

  1. Mandoline or very thinly slice the radishes.

  2. Place them in a bowl of cold water and let them soak for at least 1 hour or up to overnight.

  3. Drain well before using. The soak helps them curl up beautifully and hold the topping better.

Make the cups:

  1. Arrange the frozen phyllo cups on a baking sheet and bake according to the package directions until they’re crisp and golden.

  2. Let the cups cool just slightly, then add a small spoonful of Mad Cheese Pâté into each cup.

  3. Place a crisped radish slice on top of each filled cup, then sprinkle with a pinch of minced red onion and a little lemon zest.

  4. Arrange on a platter and serve warm or at room temperature.

Euphoricotta & Roasted Grape Crostini with Fresh Thyme

Sweet, jammy roasted grapes meet cool, creamy Euphoricotta on golden crostini, finished with fresh thyme. Simple ingredients, stunning results — this one disappears fast.

  Serves: 8 people

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Ingredients

  • 1 baguette, sliced ¼-inch thick

  • 3 tbsp olive oil (for brushing)

  • 2 cups seedless red or black grapes, left whole

  • 2 tbsp olive oil (for roasting)

  • ¼ tsp flaky sea salt

  • ¼ tsp black pepper, freshly cracked

  • 1 cup Euphoricotta

  • 2 tbsp fresh thyme leaves, plus small sprigs for garnish

 

Instructions

  1. Roast the grapes — Preheat oven to 400°F. Toss grapes with olive oil, salt, and pepper on a parchment-lined baking sheet. Roast for 20–25 minutes, until the grapes are blistered, jammy, and releasing their juices. Set aside to cool slightly.

  2. Toast the crostini — Arrange baguette slices on a baking sheet and brush both sides with olive oil. Bake for 8–10 minutes, flipping halfway, until golden and crisp. Set aside to cool.

  3. Assemble — Spread a generous spoonful of Euphoricotta onto each crostini. Place a roasted grape on top, drizzle with any pan juices.

  4. Garnish & serve — Scatter fresh thyme leaves over each crostini and tuck a small thyme sprig on top. Arrange on a platter and serve immediately.

 

Pro Tips: The grapes can be roasted up to a day ahead and stored covered in the fridge — they get even jammier overnight. Bring to room temperature before serving. Let the ricotta sit out for 15 minutes for the creamiest spread.

Euphoricotta & Minted Smashed Pea Crostini with Lemon Zest & Edible Flowers

Spring on a crostini. Our creamy Euphoricotta pairs with vibrant minted smashed peas, bright lemon zest, and a single edible flower for an appetizer that tastes as beautiful as it looks. Light, fresh, and impossibly easy to love — this one's made for the season.

  Serves: 8 people

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Ingredients

  • 1 baguette, sliced ¼-inch thick

  • 3 tbsp olive oil (for brushing)

  • 1½ cups fresh or frozen peas, thawed

  • ¼ cup fresh mint leaves, plus more for garnish

  • 1 lemon, zested and juiced

  • 1 garlic clove, minced

  • 2 tbsp olive oil (for pea mixture)

  • ½ tsp flaky sea salt

  • ¼ tsp black pepper, freshly cracked

  • 1 cup Euphoricotta

  • ¼ cup edible flowers (pansies, nasturtiums, or borage)

 

Instructions

  1. Toast the crostini — Preheat your oven to 400°F. Arrange baguette slices on a baking sheet and brush both sides with olive oil. Bake for 8–10 minutes, flipping halfway, until golden and crisp. Set aside to cool.

  2. Make the smashed peas — In a medium bowl, combine the peas, mint, lemon zest and juice, garlic, and olive oil. Using a fork or potato masher, smash until roughly combined — you want texture, not a smooth purée. Season with salt and pepper.

  3. Assemble — Pipe Euphoricotta onto 1/3 of each crostini. Place a heaping spoonful of the smashed pea mixture next to it to cover the remaining 2/3 of each crostini.

  4. Garnish & serve — Finish with edible flowers, a pinch of extra lemon zest, and small fresh mint leaves. Arrange on a platter and serve immediately.

 

Pro Tips: The smashed pea mixture can be made up to 24 hours ahead — just store it covered in the fridge and assemble right before serving. Let the Euphoricotta come to room temperature for 15 minutes for the creamiest spread.

Caprese Nests with FreshElla "Eggs"

FreshElla "eggs" nestled in puff pastry filled with an arugula and cherry tomato salad—the kind of conversation starter that makes hosting feel effortless. Perfect for brunch, lunch, or that moment when you want to impress without the stress.

  Serves: 3 people

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Ingredients

  • 1 sheet puff pastry, thawed

  • 1 orange (used as mold base — not eaten)

  • 3 sheets aluminum foil

  • 9 FreshElla mozzarella "eggs"

  • 1 cup baby arugula

  • ½ cup cherry tomatoes, halved

  • 1½ tbsp extra virgin olive oil

  • ½ lemon, juiced

  • ¼ tsp flaky sea salt

  • ⅛ tsp black pepper, freshly cracked

  • 2 tbsp fresh basil leaves, torn

  • ½ cup microgreens, for platter (optional)

 

Instructions

  1. Make the foil molds — Tear 3 sheets of aluminum foil, each about 12 inches long. Working one at a time, wrap a sheet around the rounded end of the orange to form a smooth dome shape roughly 2½–3 inches across. Press firmly to hold the shape, then gently slide it off the orange. Lightly coat the outside of each mold with cooking spray or a thin brush of oil so the pastry releases cleanly after baking.

  2. Prepare the puff pastry — Preheat oven to 400°F. On a lightly floured surface, unfold and roll out the puff pastry slightly to smooth any creases. Using a sharp knife or pizza cutter, cut into strips about ¾-inch wide.

  3. Wind the nests — Starting at the bottom of a foil mold, wind a strip of puff pastry in a spiral up and around the dome, overlapping each layer slightly and pressing gently to adhere. When one strip ends, press the next strip firmly onto it and continue winding until you have a nest shape (about halfway up the foil dome). Place nest upside down on a parchment-lined baking sheet. Repeat with remaining molds.

  4. Bake — Bake at 400°F for 18–22 minutes, until deep golden brown and puffed. Let cool for 10 minutes, then gently twist and pull the foil mold out from the bottom of each nest. Set nests upright on a rack to cool completely.

  5. Make the salad — In a bowl, toss the arugula, cherry tomatoes, and basil with olive oil, lemon juice, salt, and pepper. Keep lightly dressed — you don't want soggy nests.

  6. Assemble & serve — To serve on a platter, spread microgreens across the base and arrange the nests on top. Fill each nest generously with the arugula salad, then nestle 3 FreshElla eggs into each. For individual plates, place a nest on a small bed of microgreens and fill the same way. Serve immediately.

 

Pro Tips: The foil molds can be shaped a day ahead. Baked nests can be made up to 4 hours ahead — store uncovered at room temperature to keep them crisp. Dress and fill just before serving.

Strawberry Rosette Crostini

These little bites are so lovely—pretty enough to impress, simple enough to make at home. Perfect for hosting, spring celebrations, or just because you deserve something beautiful on your plate.

Prep time: ~30 minutes.          Cook time: 10 minutes    Serves: 4 people

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​Ingredients:​

  • 8-10 crostini (half a baguette)

  • 1 cup Euphoricotta

  • 1/2 cup White Velvet

  • 2 teaspoons lemon juice

  • 1 teaspoon maple syrup

  • zest of half a lemon

  • 8-10 strawberries, mandolined or thinly sliced.

  • 8-10 small fresh basil leaves

  • Balsamic reduction 

  • For garnish: Flaky salt, cane sugar, lemon zest

​

Crostini Instructions:

1. Preheat oven to 375

2. Slice baguette in thin slices

3. Brush each slice lightly with olive oil

4. Bake on a sheet in the oven until lightly browned, about 8-10 minutes

​

Topping Instructions:  

1. Using a mixer, combine Euphoricotta, White Velvet, lemon juice, maple syrup and lemon zest and whip until smooth

2. Pipe or spoon onto crostini

3. Arrange strawberry slices like flower petals to form a rosette

4. Place a basil leaf next to each rosette

5. Drop balsamic reduction into the center of each rosette

6. Garnish with lemon zest, flaky salt and organic cane sugar

​

​

Crispy Wontons

These Crispy Wontons are golden, crunchy, and filled with our Spring Onion Velvet for a creamy, savory center. Fry them up in minutes, sprinkle with toasted sesame seeds, and serve with a quick sweet & sour sauce that’s tangy, glossy, and perfect for dipping. Make them a full meal with rice and broccoli, or put them out as an easy party snack.

Prep time: ~15 minutes.          Cook time: 10 minutes    Serves: 4 people

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​Ingredients:​

  • 8 eggroll wrappers or 16 wonton wrappers

  • Oil for frying (coconut, olive, vegetable, etc.)

  • 1 container Spring Onion Velvet

  • Toasted sesame seeds for garnish

​

Quick Sweet & Sour Sauce:

  • 1/4 Cup brown sugar

  • 2 teaspoons ketchup

  • 1/8 Cup rice vinegar

  • 2 teaspoons soy sauce or tamari

  • 2 teaspoons corn starch

  • 1/3 cup orange juice

Wonton Instructions:

  1. Fill a small bowl with water. 

  2. Place a small spoonful of Spring Onion Velvet in the center of each wrapper. 

  3. Dip your fingertips in the water and wet the edge on all sides of a wrapper.

  4. Fold the wrapper in half over the cheese so that you have a triangle, and gently pinch to press the seam together on both sides.  Continue until all the wrappers are sealed.​

  5. Pour your oil of choice into a skillet until it is about 1/4" deep.  Heat over medium-high until the oil begins to shimmer. 

  6. Add  your wontons a few at a time so that they have plenty of space and fry them until golden brown on the first side (1-2 minutes), then flip and brown the other side. 

  7. Remove to a paper-towel lined plate and sprinkle with toasted sesame seeds.

Sweet & Sour Sauce:

Whisk all ingerdients together in a small saucepan.  Bring to a simmer over medium high heat, and simmer a few minutes until it begins to thicken.  Remove from the heat.  Serve warm or cold.

​

Serving Suggestion: 

Serve these wontons alongside steamed white or brown rice and broccoli.  Garnish with sliced green onions and pass the sauce at the table.

Spring Asparagus & Cheese Tart

Our FreshElla and Greener Pastures create the perfect melty layer in this springtime tart

Prep time: ~15 minutes.          Cook time: 10-15 minutes    Serves: 4-6 people

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Ingredients: ⠀

• 1 sheet puff pastry ⠀

• 1 bunch fresh asparagus

• 1 shallot, thinly sliced

• Mad Cheese Greener Pastures ⠀

• Mad Cheese FreshElla ⠀

• Fresh dill ⠀

• Olive oil ⠀

• Sea salt ⠀

• Fresh ground black pepper⠀

Instructions:⠀

Preheat oven to 350°F. 

Thaw puff pastry according to package directions. Roll pastry into a rectangle to fit a lightly oiled baking sheet.

Wash, dry and trim asparagus, then toss with olive oil, salt and pepper. 

Place dabs of Greener Pastures evenly over the puff pastry.

Lay the shallot slices evenly over the Greener Pastures, followed by the asparagus spears.

Place FreshElla balls evenly over top of the pastry.

Sprinkle with chopped, fresh dill.

Bake 10-15 minutes, until pastry is lightly browned and asparagus has softened.  Garnish with more fresh dill.⠀ ⠀

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