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Great Ideas for Cheese and Vegetables!
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Cheese and Vegetables! Oh my goodness, where do I start? It is that time of year when you can walk to your garden, go to Farmers Market, or take a trip to Festival and stroll through the produce department and view the colors and freshness this time of year can bring! Fresh vegetables open a door to cooking and dinning with great pleasure! I would like to share a few very easy and quick ideas that bring vegetables and cheese together to make some very tasty dishes! I will begin with using Boursin Cheese and spreads. Born in the French countryside. The world’s first variety of Boursin was created in 1957 in Normandy by Francois Boursin. Inspired by a long-standing traditional dish, fromage frais (fresh cheese), in which guests mixed their own seasoned cheese from a bowl of fine herbs, the expert cheese maker introduced Boursin Garlic & Fine Herbs. His recipe quickly became the first flavored fresh cheese to be sold throughout France. Today, discerning fans in over 35 countries across five continents enjoy the taste of Boursin Cheese.

Part of an American tradition. Boursin is made by Bel Brands USA, a subsidiary of Fromageries Bel, a family-owned cheese maker headquartered in Paris, France. Fromageries Bel produces more than 30 local and international cheese brands that are sold in more than 120 countries around the globe. Other Bel Brands USA favorites include The Laughing Cow® and Mini Babybel® cheese snacks, as well as the popular cheese spreads Kaukauna®, WisPride® and Merkts

I also like to work with Zucchini which seems to be in abundance this time of year. In the oven or on the grill the ideas are vast. Here are a few of my family’s favorites! Garlic & Herb Roasted Vegetables Ingredients:
  • 10 baby Bella mushrooms, stems removed
  • 10 baby zucchini, split in half and seeds removed to form a canoe
  • 10 jalapeños, split in half, seeds removed
  • 10 cherry tomatoes, bottoms removed and seeds discarded (leaving the stem end gives the tomato a flat "seat")
  • 1 container Boursin Garlic & Herb Spreadable Cheese
Heat oven to 450°F.Place the veggies in a heavy cast iron skillet, in a single layer, with their openings pointed down to let any water cook out. Roast 8 minutes. Carefully remove the pan from the oven and flip the veggies over to their serving positions, using two teaspoons. Use the two teaspoons to fill the veggies each with approximately 1 teaspoon of Boursin Gourmet Spreadable Cheese. When all are filled, carefully return the hot pan to the oven and roast an additional 8 minutes. Carefully move to a serving plate and serve. Mashed Red Potatoes w/Boursin Cheese Ingredients: * 2 pounds red-skinned potatoes, scrubbed and cut into large chunks (1-1/2 to 2 inches * Salt * 2 tablespoons butter, cut into pieces and softened * 4 ounces Boursin cheese (with garlic and herbs), cut into pieces and at room temperature * 3 green onions (white parts with some green), chopped * freshly ground black pepper Place potatoes in a large saucepan and cover with cold water by at least an inch. Add a generous 1/2 teaspoon salt and bring to a boil. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are tender. 15 to 20 minutes. Drain potatoes well, place back on stove, simmer on very low heat. Mash potatoes as desired. Do not over do or potatoes will become gummy. Stir in the butter and then the Boursin. If you want, loosen the mash with cooking water: Depending on the potatoes, you might need a few tablespoons milk or water or as much as 1/2 cup. Don’t beat vigorously or the potatoes may turn gummy. Stir in the scallions, add salt and pepper to taste and serve immediately. Boursin Veggie Wrap Ingredients:
  • 3 tablespoons Boursin Light Garlic & Herbs Gourmet Spreadable Cheese
  • One 9-10 inch flour tortilla or vegetable wrap
  • 1 cup finely shredded lettuce
  • 1 small tomato, diced
  • 1/2 small, ripe avocado, thinly sliced
  • 1/4 cup alfalfa sprouts
  • 1/4 cup thinly sliced cucumber
  • Note any vegetable combination may be used
For each wrap, spread Boursin over surface of wrap or tortilla. Top with lettuce, tomato, avocado, sprouts and cucumber. Starting from one end, tightly roll wrap; cut in half. Italian Parmesan Zucchini
  • 3 Zucchini (cut into 14 inch thick slices)
  • 3 tablespoons Italian Seasoning
  • 1 tablespoon Fresh Garlic
  • 2 tablespoons extra virgin Olive Oil
  • 3 tablespoons  grated American Grana Cheese (parmesan reggiano)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black pepper
Note: you can substitute summer squash and sliced onion for some of the zucchini to this recipe.
Preheat oven to 425°. Spray a rimmed baking sheet with nonstick cooking spray. In a large bowl, combine zucchini, Italian seasoning, olive oil, cheese, salt, and pepper. Spread zucchini in a single layer on prepared baking sheet. Bake for 8 to 10 minutes, turning once. Serve immediately.
Zucchini & Cheese Bake Ingredients
  • 2 tablespoons unsalted butter
  • 1 large zucchini, chopped
  • 2 summer squash
  • 1 large white onion, chopped
  • 2 tomatoes, chopped
  • 1 large green bell pepper, chopped
  • Italian seasoning to taste
  • 2 teaspoon chopped garlic (optional)
  • Bread Crumbs
  • 1 (8 ounce) Fresh Mozzarella cut in small cubes. (Shredded mozzarella may also be used)
  • 2 Tablespoons Parmesan Cheese
Directions
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
  • Melt the butter in a skillet over medium heat .Line bottom of dish with a thin layer of bread crumbs. Stir in the zucchini and onion, and cook 5 minutes, or until onion is golden brown.
  • In the prepared casserole dish, mix the zucchini, onion, tomatoes, and green pepper. Season with Italian seasoning, and top with cheese and additional bread crumbs just a light coating.
  • Bake 25 minutes in the preheated oven, or until cheese is melted and bubbly.
Grilled Gruyere Zucchini Sandwich w/Pesto * Light grill. *Brush the zucchini slices with olive oil and season with salt. Grill over high heat until nicely charred and just tender, about 2 minutes per side. * Grill the English muffins, cut side down, over low heat, until just soft, about 30 seconds. Turn and grill until the muffins start to brown, about 1 minute. * Spread the cut sides of the muffins with a pesto. * Layer 1 slice of Gruyere cheese, 2 zucchini pieces and 1 more slice of cheese on the bottom halves of each muffin. Close the sandwiches and brush the tops and bottoms with olive oil. Grill the sandwiches over low heat, turning, until they're crisp on the outside and the cheese is melted, about 4 minutes total. * Cut the sandwiches in half and enjoy!
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