Great Cheese Recipes for Football Parties and After School Snacks

‘Tis the season for Back to School and Football!

Below are 3 quick and easy recipes that are sure to grab your customers’ attention for after school snacks and football party appetizers. Post these recipes in your store or make copies of the recipes for customers to take home.

Call your Jim’s Cheese sales representative to place an order for the cheeses highlighted in the recipes so your customers can make these tasty snacks! Pictures of recipes and 3 X 5 recipe print outs are available upon request.

Cheesy Wisconsin Bagels, Servings: 6 bagel halves

Cheesy Wisconsin Bagels

Ingredients:

1 cup (4 ounces) Wisconsin Cheddar Cheese, shredded
1 cup (4 ounces) Wisconsin Swiss or Monterey Jack Cheese, shredded
1/4 cup slivered almonds, toasted
1/4 cup real bacon bits
1/4 cup mayonnaise
1/4 cup green onions, chopped
1/4 cup sour cream
2 egg whites, stiffly beaten
3 bagels, split

Cooking Directions:

Preheat the broiler to broil. Combine the cheeses, nuts, bacon, mayonnaise, onions, and sour cream; mix well. Fold in the egg whites. Spread the mixture on bagel halves. Place bagels on baking sheet and broil until bubbly, about 3 minutes.

Strawberry Shortcake Bites, Servings: Variable

Strawberry Shortcake Bites

Ingredients:

Sugar Cookie or Shortbread
Crave Brothers Mascarpone Cheese
Sliced Strawberry

WI Havarti Pesto Stuffed Mushrooms with Tomato Concasse, Servings: 6
wisconsin specialty pesto jack mushrooms
Ingredients:

Stuffed Mushrooms:
3/4 pound hot Italian sausage, casing removed
1/4 cup pine nuts
2 tablespoons sun-dried tomatoes, diced
1 cup (4 ounces) WI Havarti Pesto Cheese, shredded
6 large (12 ounces) Portobello mushrooms, stems removed

Tomato Concassé*:
2 tablespoons olive oil
2 cloves garlic, minced
1 shallot, diced
4 large Roma tomatoes, diced
2 tablespoons fresh basil leaves
1/2 cup roasted red peppers, chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Cooking Directions:

Preheat broiler. In a skillet, cook sausage over medium heat, breaking apart until fully cooked; remove from heat and drain fat. Add pine nuts, sun-dried tomatoes and Wisconsin Pesto Jack cheese. Mix well; set aside.

In the pre-heated broiler, broil mushroom caps, rounded side up, for 3 to 5 minutes. Remove from oven; turn caps over and carefully spoon warm sausage stuffing into each cap. Return to oven and broil 3 to 5 minutes.

For concassé, heat olive oil over medium heat in a small saucepan. Add garlic and shallot; sweat 1 minute to release flavor. Add remaining ingredients and cook until softened, 6 to 8 minutes. Cool slightly. In a food processor, pulse tomato mixture to desired consistency. Spoon onto tops of filled mushrooms and serve immediately.

*May be replaced with 14-16 ounce jar of chunky Italian-style tomato sauce.

Recipes and pictures provided by the Wisconsin Milk Marketing Board.

One thought on “Great Cheese Recipes for Football Parties and After School Snacks

  1. Hi Chip, Steve,

    Had the pleasure of meeting Amanda at The Nordic Creamery last Friday. What a great asset you have in her! Website looks great and the selection of specialty cheeses is well represented.

    Dan Carter says you will exceed last year’s revenues by a large margin. Congrats and good job!

    Bob

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