Honey & Herb Baked Fontina & Gruyere in Puff Pastry

 

Rather than serving only one appetizer when hosting a dinner party, I have a tendency to serve an array of them. While isn't necessarily a bad thing, but sometimes all we need is just one show-stopping, appetite whetting, crowd pleasing appetizer. And this gorgeous, cheesy Honey & Herb Baked Fontina & Gruyere in Puff Pastry is one heck of a stunner. Not only does it promise to make all of your cheese loving friends deliriously happy, it will exceed all of their expectations. Worthy of putting in your appetizer rotation and ideal for a gathering of six to eight people, you too might come around to the idea that less is more. I know I finally have.

After everyone is finished dipping their crackers or sliced baguettes into the hot, gooey cheese, cut the cheese, honey, and herb laden golden, flaky puff pastry into wedges. Drizzled with some additional honey, you get double the pleasure from just one appetizer!  If there was ever a time when you don't want a single bite to go to waste, this would be one!

In addition to being able to assemble this appetizer earlier in the day, you get to decide on your cheese and herb ratios. You can use equal parts of cubes of Fontina and Gruyere cheeses or you can use a 2 to 1 ratio (I used the 2 Fontina to 1 Gruyere ratio). Both thyme and rosemary pair perfectly with these two cheeses. You can use a combination of the two or you can use one or the other (I used a thyme/rosemary combination, slightly heavier on the thyme). Puff pastry, minced garlic, honey, an egg and coarse sugar round out the ingredients needed.

My favorite, go-to frozen puff pastry is made by DuFour. While it's definitely not inexpensive, it's texture and flavor are heavenly. DuFour's puff pastry comes in a rectangular shape, but it can easily be cut into a square. You can use small cookie or canapé cutters to cut shapes out of the extra piece of puff pastry. I used a small star cookie cutter to decorate the top of the folded pastry.

Once the pastry is folded over the cheese, honey, garlic and herb mixture, it's brushed with a lightly beaten egg and generously topped with some coarse (not granulated) or sanding sugar. If not baking immediately, keep chilled in the refrigerator. Note: If chilling, wait to brush on the egg wash until ready to bake.

The Honey & Herb Baked Fontina & Gruyere in Puff Pastry bakes in preheated 425 degree (F) oven for 30-35 minutes or until the pastry is golden brown and cheese completely melted. The cheese should be hot and gooey.

Garnish with some fresh herbs (maybe even some edible flowers) and drizzle with some additional honey before serving. I loved pairing the (pricey) Rainforest Crackers with it, but Trader Joe's sells a less expensive version. A sliced baguette would be an equally good serving option.

This creamy, melted Fontina and Gruyere cheeses encased in an egg-washed, sugar crusted, flaky puff pastry is a sinfully delicious symphony of flavors. It has the perfect balance of sweetness, savoriness, creaminess, and flakiness. Having all of the hallmarks of a show-stopping, exceptional appetizer, it is destined to be a huge hit at your next gathering. 

Recipe

Honey & Herb Baked Fontina & Gruyere in Puff Pastry

Serves 6-8 as a hearty appetizer

Ingredients

14 ounce box of puff pastry, thawed (i.e., DuFour)

14-16 ounces of a mixture of Fontina and Gruyere cheeses, cut into 1/2" cubes (see notes)

2 large garlic cloves, finely minced

1 1/2 Tablespoons of fresh thyme and rosemary, minced (see notes)

3 Tablespoons good quality honey, plus more for serving

1 large egg, lightly beaten

2-3 Tablespoons coarse or sanding sugar

Directions

1. Preheat oven to 425 degrees (F). Line a 12" round pie plate with parchment paper.

2. Cut the puff pastry into a 10-11" square. Make 3" cuts (on the diagonal, horizontally, & vertically) on the pastry. Use the 2" extra strip of puff pastry by cutting out shapes with a small cookie or canapé cutter.

3. Place the large piece of puff pastry on top of the parchment paper.

4. Pile the cubes of the mixture of cheeses into the center of the puff pastry. 

5. Top the cheese with the minced garlic and herbs. Use your hands to lightly toss.

6. Drizzle the honey over the top of the cheese/herb/garlic mixture.

7. Fold the edges of the puff pastry over the cheese. Pinch the cuts along the edge of the puff pastry. Top the puff pastry with the extra pastry cutouts (if using).

8. Brush the puff pastry with the egg wash. Generously sprinkle with the coarse or sanding sugar. Do not use granulated sugar.

9. Bake for 30-35 minutes or until the pastry is golden brown and cheese has completely melted.

10. Remove from the oven. Place the dish on wood or slate cutting board. Garnish with some fresh herbs and/or some edible flowers. Lightly drizzle with some additional honey.

11. Serve with your favorite crackers, baguette slices and extra honey.

12. Once all the cheese has been scooped out of the cheese, use a knife to cut slices of the puff pastry to enjoy.

Notes: (1) I used a 2 part Fontina, 1 part Gruyere cheese mixture. You can also use a 50/50 cheese ratio. Fourteen ounces of cheese worked well. (2) I used a 2 part thyme, 2 part rosemary mixture. You can also use a 50/50 herb mixture ratio. Or use either all thyme or all rosemary. (3) If you can't find DuFour Puff Pastry, use another good quality puff pastry. The puff pastry from Trader Joe's is also highly rated. (4) Recipe inspired by one from Half Baked Harvest.

Directions

Spinach and Cheese Quiche

 

I was completely enamored with the landscapes of the Pacific Northwest after traveling to Washington a little more than seven years ago. A first time trip to Oregon last week reaffirmed my love of the northwest. Not even five days of rain and overcast skies could spoil nature's beauty. We stayed in the Willamette Valle but drove on two lane highways through the countryside to go on morning hikes in the lush, mossy forest in Silver Falls State Park and along the coast at Cannon Beach. Afternoons were spent going to wine tastings in some of Oregon's most bucolic vineyards and evenings spent eating at some amazing restaurants. In other words, every day was perfect. But the real highlight of the trip was finally meeting and getting to warmly embrace good friends from Washington. Ones I had only corresponded with, traded gifts with, and on some occasions spoken to over the past ten years. Along with the feelings of jubilation were feelings one experiences only with a life-long closeness. I have never been able to fully explain or even understand how or why I have felt such an immediate, close connection to Carolyn and John. However, from the very beginning of our friendship I believed we were destined to cross paths with one another in this lifetime. It took me more than sixty years to get to Oregon and more slightly more than sixty years for them to come into my life. Both were long overdue, but well worth the wait.

Speaking of waiting, I couldn't wait to get my hands on the recipe for the Spinach and Cheese Quiche served as appetizer at my recent book club meeting. Although I have served a Parmesan and Pancetta Tart as an appetizer many times before, I had never thought to serve quiche as one. It's really a brilliant idea! And this particular quiche is delicious served both warm and at room temperature.

If I were to serve this Spinach and Cheese Quiche with cocktails, I would definitely make it in removable bottom 9 or 10" metal tart pan. But if I wanted to serve it for breakfast, brunch, lunch or dinner, I would probably choose to use a 9" quiche (or pie) dish (like I did here). 

You can make your own crust or you can use a store-bought refrigerated one. You can buy grated sharp white cheddar cheese or you can grate your own. You can use finely diced raw sweet onions or you can use finely diced sweet onions sautéed in butter (my preference). You can use white black pepper or white pepper. This is one of those recipes that gives you choices. The only non-negotiables are the large eggs, whole milk, sharp white cheddar cheese, and thawed frozen spinach.

The crust for the quiche is par-baked in a 400 degree (F) oven. Par-baking helps to ensure you have a firm, crispier, unsoggy crust. While the crust is baking you can sauté your onions, squeeze all the water out of the thawed spinach, grate your cheese (if not using pre-grated) and whisk together the eggs, milk, salt and pepper. From start to finish, including a 10-15 minute resting time, you can be enjoying a luscious, homemade Spinach and Cheese Quiche in less ninety minutes.

Before layering the quiche ingredients, reduce the oven temperature to 350 degrees (F) and let the partially baked crust cool slightly (about 6-8 minutes). Then layer the ingredients in the following order: spinach, onions, cheese. Finally, carefully pour in the egg/milk mixture. 

You can use finely or medium grated cheese. Either will work. I used Tillamook's grated sharp white cheddar cheese here. Yes, even I sometimes buy grated cheese!

The Spinach and Cheese Quiche bakes in a preheated 350 degree (F) oven for 45 minutes or until golden with a firm to touch center. Allowing the quiche to rest for 10-15 minutes before cutting will make cutting the slices a breeze. For breakfast, brunch, lunch or dinner, I would cut the slices into more generously sized pieces. When serving as an appetizer, I would cut it into thinner (1' to 1 1/2" sized) pieces.

From the texture to the flavor, I loved everything about this Spinach and Cheese Quiche. Although it's made only with whole milk and not a combination of milk and heavy cream, you still get all of the flavor without all of the heavy richness. In other words, you won't leave the table feeling deprived. 

Leftovers store well in the refrigerator. After a quick reheating in the microwave, you can savor the quiche a second time. 

If you are looking to up your breakfast and/or brunch game, make this Spinach and Cheese Quiche! Or if your appetizer game needs a refresh, make this quiche! I promise your friends and/or family will be wowed and impressed! 

Recipe

Spinach and Cheese Quiche

Serves 6-8 as a main dish, serves 8-10 as an appetizer

Ingredients

1 refrigerated pie crust or one homemade 9" pie crust

2 cups (227g) shredded white sharp cheddar cheese

Half of a 10 ounce frozen spinach package, thawed, drained and squeezed of liquid

1/2 to 2/3 cup finely chopped sweet white onions

1 Tablespoon unsalted butter

6 large eggs

1 cup whole milk

1/2 teaspoon Kosher salt

1/4 teaspoon white or black pepper

Directions

1. Preheat the oven to 400 degrees (F). 

2. Line either a 9" pie pan or 9"-10" metal tart pan with the crust. Cover the crust with a layer of heavy aluminum foil and a layer of dried beans or pie weights.

3. Bake until the edge of crust is golden, about 10 minutes. Carefully remove the foil and weights. Continue baking until the crust sets, about 5-6 minutes. Let crust cool briefly before filling with quiche ingredients. Note: After the crust has baked reduce the oven temperature to 350 degrees (F). 

4. If using sautéed onions, melt one tablespoon of butter in a pan. Add in the finely diced onions. Cook until the onions are slightly golden, about 6-7 minutes. Cool slightly.

5. In a medium sized bowl whisk together the eggs, milk, Kosher salt and pepper.

6. Layer the spinach, onions and cheese (in that order).

7. Pour on the egg/milk mixture.

8. Place the quiche pan or tart pan on a baking sheet. Place in the preheated 350 degree (F) oven. bake until golden and firm in the center, approximately 45 minutes.

9. Let quiche rest 10-15 minutes before cutting.

Notes: (1) The recipe can easily be doubled. Because you need only 5 ounces of thawed frozen spinach (half of a package), you might be wondering what to do with the other 5 ounces. You can refreeze them or add them to omelet. (2) My favorite refrigerated pie crust wasn't available so I used a more generic one. Which explains in part how wonky my finished crust looks. The lesson learned is if you use a refrigerated pie crust, use the best one you can find. (3) You can add some cooked, chopped bacon and chopped ham to the quiche if you want a 'meaty' version.

Images from Colene Clemons and Alloro Vineyards, Willamette Valley, Oregon (January 2024)

Whipped Goat Cheese w/ Honey Balsamic Fig Jam Crostini

Over the course of the next several weeks I will be heading back to two of my happy places. From ocean to mountain views, to exploring historic places, to spending time with friends, the anticipation of it all is keeping me awake at night. While my bucket list of places I would someday like to visit is long, the joy I feel when returning to beloved places is almost indescribable. Invariably there is always something new to discover or experience in the places feeling as intimately familiar to me as the town I live in. In spite of being one 'of those people' who likes trips with plans (always a plan a and plan b), my daily itineraries are still in development. Not because of procrastination, but because there are quite a few things I hope to squeeze in on these trips. If only the airline froze their rules sometime in 90's, I could bring a few bottles of my favorite wine and all of the ingredients for this Whipped Goat Cheese w/ Honey Balsamic Fig Jam Crostini. As this appetizer would make the perfect start to any trip, to any weekend, to any gathering.

If there was one new appetizer to add to your entertaining repertoire this year, it should be absolutely be this Whipped Goat Cheese w/ Honey Balsamic Fig Jam Crostini!

Not only is it easy to make, it's incredibly delicious. It's the kind of appetizer that can literally be whipped up in less than ten minutes. 

Chevre goat cheese has a bright, slightly tart, tangy flavor. When whipped with some extra virgin olive oil and drizzled with honey, the contrast of flavors is sublime. Whipping the goat cheese transforms it into the creamiest, dreamiest texture. Ideal for spreading on homemade crostini or crackers.

While the whipped chevre goat cheese topped with honey is scrumptious all on its' own, it's becomes epic when topped with a warm honey, an aged balsamic vinegar, fig jam mixture. Chopped praline pecans (or roasted pecans), flaky sea salt, and freshly chopped thyme leaves are the ideal finishing touches. 

When buying chevre goat cheese, fig jam and praline pecans, Trader Joe's is my go to place. No worries if you don't have one near you, because all of these ingredients are readily available at most grocery stores. If you can't find praline pecans, you have two options. You can make them (see notes) or you can simply roast pecan halves in your oven. The pecans add a nice bit of crunch to each bite. 

Homemade crostini can be made in the oven or on the grill. A baguette cut into 1/4" slices and brushed on both sides with olive oil is easily made either way. But again, if you don't have time to make your own crostini, serve the Whipped Goat Cheese w/ Honey Balsamic Fig Jam with some of your favorite crackers. Because when it comes to this appetizer, choose what brings you joy! 

The creamy whipped chevre goat cheese topped with honey balsamic fig jam slathered on a crostini is a combination of flavors and textures is pure bliss. And an appetizer destined to get you rave reviews from friends and family!

Recipe

Whipped Goat Cheese w/ Honey Balsamic Fig Jam Crostini

Ingredients

8.5 ounces (241g) chevre goat cheese, slightly softened

2 Tablespoons olive oil

1/4 teaspoon flaky sea salt

1/2 cup (139g) fig jam, spread, or preserves

2 Tablespoons of honey, divided

1 Tablespoon aged balsamic vinegar

1 Tablespoon freshly chopped thyme, plus a few sprigs for garnishing

1/4 cup (43g) praline pecans or toasted pecans, coarsely chopped

Flaky sea salt, for finishing

Crostini or crackers

Directions

1. In a small food processor, combine the goat cheese, olive oil, and flaky sea salt. Process until smooth and creamy.

2. Spread the whipped goat cheese on a 7" plate. Drizzle one tablespoon of honey over the top of the whipped cheese. Set aside.

3. In a small saucepan, add i the one tablespoon of honey, jam, and balsamic vinegar. Over low-medium heat, whisk the mixture until well blended and heated through (about 5 minutes)

4. Spoon the honey, balsamic, fig jam mixture over the top of the cheese.

5. Top with the chopped pecans, thyme and a light sprinkling of flaky sea salt.

6. Serve immediately with homemade crostini or crackers.

Notes: (1) If making your own praline pecans, use this recipe and omit the cinnamon. 

Cantigny Park, Wheaton, Il (April 2023)

Honey Ricotta, Roasted Red Pepper & Pistachio Crostini

These Honey Ricotta, Roasted Red Pepper & Pistachio Crostini were inspired by an appetizer we had ordered and subsequently devoured while enjoying dinner out with friends. I took one bite of the crostini and immediately thought 'I need to figure out how to re-create this at home'. Which is exactly what happened several weeks later. I was having a small dinner party and wanted the appetizer course to be relatively easy, yet be one with  high 'wow in appearance and taste' factors. And apparently they did, as everyone raved about them! Needless to say the Honey Ricotta, Roasted Red Pepper & Pistachio Crostini helped to get night off a great start. 

If there was an ever an appetizer to go on repeat appearances around here, this one would be high on the list.

What makes this Honey Ricotta, Roasted Red Pepper & Pistachio Crostini so delicious are it's flavors and textures. With a bit of crunch coming from the crostini and chopped pistachios, to the creaminess of the honey infused ricotta, to the sweetness of the roasted red peppers, to the fruity, sweetness of the drizzle of honey, they are heaven in a bite.

The crostini can be made in the oven or on the grill. Lately I have been making them on the grill as it gives the crostini another dimension of flavor. Whole milk ricotta and honey get whipped together until smooth and creamy. Using a pastry bag (or a plastic bag with one corner cut off) makes for an even more luxurious beautiful bite. 

Roasted red peppers are easy to make on the grill. Char them until all sides are blackened. Place the charred peppers in a brown paper bag, seal, and let cool until you can handle them. Remove the charred skin, stem and seeds before cutting into 1/8" strips. Whatever you do, do not rinse the roasted red peppers as you will be removing some of their delicious flavor. These can be made early in the day and kept at room temperature or the day before (covered and chilled in the refrigerator). Another option would be to use jarred roasted red peppers. 

Chopped pistachios and pistachio dust get sprinkled on top of the strips of red pepper. A generous drizzle of good honey and some micro-greens are the finishing touch. 

All of the elements of the Honey Ricotta, Roasted Red Pepper & Pistachio Crostini can be made several hours ahead, but they should be assembled and arranged on a platter within 30 minutes of serving. However, wait to drizzle the honey until you are ready to serve them. 

These rustic, blissful Honey Ricotta, Roasted Red Pepper & Pistachio Crostini are on the heartier side. Which makes them a great stand alone appetizer. Although served with a bowl of Rosemary Roasted Cashews you have the makings of the most perfect (and easy) appetizer course. Or pair these two and serve them at a casual gathering of friends. 

Valentine's Day, Galentine's Day, the Grammys, and/or the Oscars coming in the weeks ahead give you all the more reason to make these swoonworthy Honey Ricotta, Roasted Red Pepper & Pistachio Crostini. 

Recipe

Honey Ricotta, Roasted Red Pepper & Pistachio Crostini

Makes 16-18

Ingredients

1 French Demi-Baguette (7oz/198g), cut into 1/4" slice on the diagonal, grilled or toasted in the oven (you should get 16 to 18 slices)

16 ounces (453g) whole milk ricotta

1 Tablespoon + 1 teaspoon good quality honey, plus more for drizzling

1/8 teaspoon Kosher Salt

1 - 2 red peppers, roasted, peeled, seeded, and cut into 1/8" slices (or can use jarred roasted red peppers)

Flaky sea salt (i.e., Maldon)

1/4 cup (35g) finely chopped pistachios (you want both small pieces and dust)

Micro-greens

Directions

1. Brush both side of the sliced baguette with olive oil. Place on a baking sheet and bake in a preheated 400 degree (F) for 10-12 minutes or until golden. Alternately make the crostini on the grill. Allow the crostini to cool.

2. In a medium sized bowl, whip the whole milk ricotta, honey, and Kosher salt until smooth and creamy. Place in a pastry bag or in a plastic bag (with one end cut). Pipe on top of the crostini.

3. Toss the slices of roasted red peppers with some flaky sea salt before arranging on top of the honey whipped ricotta.

4. Sprinkle some chopped pistachios and pistachio dust on top of the red peppers.

5. Drizzle with some honey. Top with some micro-greens. Serve immediately.

Notes: (1) You can make the Honey Whipped Ricotta early in the day or several hours ahead. Store covered in the refrigerator. (2) You can make the roasted red peppers early in the day. If grilling them to blacken their skins, place in a brown paper bag and seal. Let the red peppers cool. Remove from the bag, peel off the blackened skin, cut to remove stem and seeds. DO NOT RINSE the peppers. Cut the red peppers into thin strips. Place in a bowl. Lightly salt with flaky sea salt. Cover and let rest at room temperature if using several hours later. If roasted in the morning to be used for the evening, store covered in the refrigerator. (3) You can find micro-greens near the herb section at many grocery store. I generally buy mine at Whole Foods, but at the Farmer's Marker during the summer months.

Cheddar, Apple & Honey Crostini

I made these Cheddar, Apple & Honey Crostinis as the appetizer for our low-key, simple, at-home New Year's Eve dinner. I had more than an inkling they would be a hit as what's not to love about a creamy cheddar cheese, thinly sliced Honey Crisp Apples, a generous drizzle of honey, and fresh thyme sitting on top of an over roasted (or grilled) crostini. As hoped, or should I say predicted, they were immediately declared 'winners'. Which around here amounts to meaning 'put them on repeat'. Words that are music to my ears. Especially when something so good is so easy to make.

This small bite appetizer is one of those perfect for celebratory occasions, informal gatherings, casual dinners, fancy dinners, or whenever you get the taste for them foods. The Cheddar, Apple & Honey Crostini may have a kind of refined rustic look to them along, but don't let that fool you. Because they have such an unexpected explosion of flavors you might come to view them as a bit luxurious.

A five ingredient, easy to make, unfussy appetizer is exactly one we all need in our lives. 

It all begins with making the crostini. Quarter inch slices of a baguette are brushed on both sides with olive oil and baked a preheated 400 degree (F) oven for 9-11 minutes (or until golden). Alternately, you can grill the olive oil brushed baguette slices on a grill for an added, even better flavor dimension. 

If there is one drawback to this appetizer recipe, it's the Unexpected Cheddar Cheese Spread from Trader Joe's. For those of you who don't live near a Trader Joe's, my apologies as I have no recommended substitution to this slightly addictive, insanely good creamy cheese spread. But there happens to be a Trader Joe's near you, don't just buy one container, buy two. I promise you won't be sorry. 

The best apples to use for this appetizer are Honey Crisps. They have a sweet and subtly tart tangy flavor that pairs exceptionally well with the creamy cheddar cheese. When buying the apples, choose medium sized ones as you will get the perfect sized slices from them. You can cut the apples using a knife to cut the apple into thin slices or you can use a mandoline. I tend to like using a mandoline to ensure all of my slices are the same thickness.

When choosing the honey, look for a high quality raw honey sold in jars. If you can find a really good locally made honey or find one at a Farmer's Market (like one I bought in Boulder, Colorado) buy it. Even if it's price makes you gasp. Honey is one of those foods that lasts indefinitely if you keep it tightly sealed. Many of the honeys sold in plastic bottles often contain other ingredients, like corn syrup. So before you spend any money on honey, carefully look at the label. Because there is nothing more delectable than a really good pure honey. Especially when it's drizzled over apples and cheese.

And who knew fresh thyme was the perfect compliment to apples, honey and cheese? If you have never had this combination of flavors before, you are in for a treat!

This Cheddar, Apple & Honey Crostini could definitely get me on the simple food, small bites bandwagon in 2023. A meal made up of an appetizer and dessert sounds like something I could easily wrap my head around. Who needs dinner when you can enjoy a delicious, savory appetizer, made with fresh ingredients followed by a slightly decadent dessert! I am thinking the Cheddar, Apple & Honey Crostini would pair well with Honey Baked Pears with Cream, Double Chocolate Pudding, Chocolate Mousse, Creme Brûlée, or Coconut Panna Cotta with Blueberry Sauce. Even a warm chocolate chip cookie with a scoop of ice cream would work well! 

Recipe

Cheddar, Apple & Honey Crostini

Makes 16 crostini 

Ingredients

1 French Demi Baguette (7 ounce/198g), cut into 1/4 inch slices, slightly on the diagonal

Extra-virgin olive oil

2 small or medium sized Honey Crisp Apples (unpeeled0, cut into thin slices

1/2 cup Trader Joe's Unexpected Cheddar Cheese Spread (see notes)

Good quality honey

4-5 sprigs of fresh thyme, leaves removed

Directions

1. Preheat oven to 400 degrees (F). Lightly brush both sides of the baguette slices with olive oil and place on a heavy bottomed rimmed baking sheet.

2. Bake the baguette slices for 9-11 minutes until golden, turning over once midway through the baking process. Remove from the oven and let cool slightly (approximately 6-8 minutes).

3. Spread about two teaspoons of the Unexpected Cheddar Cheese Spread on each crostini. Don't be skimpy with the cheese.

4. Top with 3-4 apple slices.

5. Transfer the crostini to your serving platter. 

6. Use a fork to drizzle honey over each crostini. Then sprinkle each with fresh thyme leaves. Serve immediately. Note: The honey will melt into the apples. Serve the crostini with a side bowl of honey for anyone who wants their crostini a little sweeter.

Notes: (1) Instead of making your crostini, make them on the grill. Brush both sides with olive olive and grill. Cooking time will range from 6-8 minutes depending on the heat of the grill. Be certain to flip your bread slices midway through the grilling process. (2) The Unexpected Cheddar Cheese Spread from Trader Joe's is insanely delicious. Buy at least two on your Trader Joe's run. (3) Use a high quality honey, preferably one from a reliable source. (4) If serving a larger crowd, buy a regular sized french baguette, pick up an extra Honey Crisp apple, and use a few more thyme sprigs. (5) Bjorn's Lavender Colorado Honey was what I used to make these crostini. I am absolutely in love with this honey.

Rotel Queso

 

There is something magical about experiencing the fall season out east when colors are at their peak. Especially when you get the chance to share one of your 'happy places' with really good friends. The four mile bridge run in Newport, Rhode Island was what prompted a glorious, memorable, fun, story-filled five day adventure. But the race was just an excuse for a getaway to visit some places three of my friends had never been before. Having lived on the east coast for several years, I served as the unofficial 'tour guide' (the perfect role for my Type A personality) while Mother Nature provided us with five days of the most exquisite fall weather. Our travels took us to the southern part of Maine, Nantucket, and Newport. All places having their own unique charm, beauty, and history. Our last meal before heading back home was at a classic Italian restaurant on Federal Hill in Providence. The food, the ambiance, and the impeccable service could not have been a more flawless finish to our epic adventure. I am almost certain we would all go back in heartbeat. 

As much as I loved being away, I am super excited to share the recipe for this Rotel Queso. The first time I learned about Rotel was when I lived in Jackson, Mississippi during the mid 80s. Someone brought in to the office (that was a place and thing back then) something they called a Rotel Dip. Served warm, it was made with a can of Rotel Tomatoes and melted Velveeta Cheese. I had wondered how it was that I had lived 'Rotel Dip' clueless for decades. This version takes the 'back of can recipe' for Rotel Dip to the next level. It's the chunkiest, cheesiest, heartiest, spiciest, most irresistible version. In other words, it's wickedly delicious.

On a scale of 1 to 10 in terms of the time, effort and skill needed to make this Rotel Queso it's definitely a 1. But it's a 9, quite possibly a 10 on the cheesy dip scale!

Ground sirloin is browned and left slightly chunky before the ground Chipotle Chile, garlic powder and onion powder are mixed in. Allowing the spices to cook with the browned meat for about a minute makes this Rotel Queso even more flavorful. 

The entire can of Rotel (do not drain) and the cubed Velveeta go in last. Over medium-low heat, the queso cooks until the cheese has melted. The mixture will be luxuriously thick and creamy.

As soon as the queso comes together, transfer it to a serving dish or dishes. Garnish with some chopped cherry tomatoes and cilantro. Then surround with your favorite tortilla chips (thicker chips work better than thin ones). Serve the Rotel Queso immediately as it's intended to be served warm.

This Rotel Queso is destined to be a huge hit with your family and friends! It's the perfect excuse for having a gathering.

I find it hard to resist an almost effortless to make, uber delicious queso. But this Rotel Queso may rank up there as one of the most irresistible! The ratios of spices to meat to cheese is nothing short of queso perfection. So invent a reason to invite over your friends and serve them a bowl of warm Rotel Queso and large handfuls of tortilla chips. It will be definitely be a memorable gathering.

Recipe

Rotel Queso

Serves 6-8 as a hearty appetizer or 8-10 as a light appetizer

Ingredients

1 pound (457g) ground sirloin (90/10 mixture)

1 1/2 teaspoons ground chipotle chile

1 teaspoon onion powder

2 teaspoons garlic powder

18 ounces (510g) Velveeta Cheese, cubed

1 can (10oz) Rotel (original)

Tortilla Chips

Directions

1. In a heavy bottomed skillet, cook the ground sirloin until browned, breaking it up while cooking (but still leaving some chunks). Time: About 8-10 minutes.

2. Add in the ground chipotle chile, garlic powder, and onion powder. Stir to combine. Cook for about 1 minute.

3. Add in the cubed Velveeta and Rotel. Reduce heat to medium-low and cook until the cheese completely melts. Time: About 5-6 minutes.

4. Immediately transfer the Rotel Queso to a serving dish.

5. Top with chopped tomatoes and cilantro.

6. Serve with your favorite tortilla chips. Enjoy immediately.

Notes: (1) Store any leftover Rotel Queso covered in the refrigerator for 2-3 days. It can be reheated in the microwave or over low heat on the stove. (2) Highly recommend using a ground sirloin as it has a lower fat content, yielding less fat when cooked. If using a higher protein to fat ratio beef (e.g., 85/15 you may need to drain the fat before adding the spices). (3) You can reheat any leftovers in the microwave or over low heat in a pan. (4) If you serve the Rotel Queso with a big bowl of homemade guacamole you have the makings of light supper!

Warren's Beach, Little Compton, RI (October 2022)