Appetizers
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
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
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:
-
Fill a small bowl with water.
-
Place a small spoonful of Spring Onion Velvet in the center of each wrapper.
-
Dip your fingertips in the water and wet the edge on all sides of a wrapper.
-
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.
-
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.
-
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.
-
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
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.⠀ ⠀