Bacon Wrapped Dates with Bleu D'Auvergne

If you have been reading along for a while, you already know how much I love two things: simple, delicious appetizers, and cheese! For my fourth recipe from The Cheeses of Europe, I used Bleu D'Auvergne to create an easy, mouth-watering appetizer: Bacon Wrapped Dates. Bleu D'Auvergne has a delicious flavor with undertones of wildflower, so it pairs amazingly with the sweet dates and salty bacon. The best part about this recipe is the ingredient list - you only need five simple, wonderful ingredients to throw this appetizer together! A short shopping list and prep time makes this dish a great choice for entertaining guests - and who doesn't get excited when you walk in and smell bacon?

See the full recipe below, or watch the video to see how I prepared this delectable dish!

Ingredients:

20 Medjool dates

1 tablespoon chopped parsley

3 ounces Bleu d’ Auvergne cheese, cut into chunks

Small handful pistachios, crushed

10 bacon slices cut in half lengthwise

Directions:

1. Preheat oven to 375°.
2. Cut slits down one side of the dates just large enough to remove the pits—careful not to cut entirely in half.
3. Fill each date with some chopped parsley, a chunk of Bleu d’Auvergne cheese, and a sprinkle of crushed pistachios. Lightly squeeze them shut.
4. Wrap a strip of bacon around each date and secure with a toothpick. Bake on a parchment covered baking sheet for about 15-20 minutes, until bacon is crispy.

Clean Eating for Spring: Kale Salad w. Brie & Grilled Chicken

If you've been reading for a while, you know that I am passionate about creating recipes that are seasonal, delicious, and nutritious. As the warmer months approach, I know we all have clean eating on our minds, so I am excited to share a recipe today that uses fresh, healthy ingredients but still tastes indulgent and amazing! This salad would be perfect for a spring lunch with your friends, or as part of your weekly meal prep. Just don't forget the brie, the best part!

To see the full video of how I prepared this spring dish, check out Cheese of Europe here! Bon appetit!

Ingredients:

(Dressing)

1/4 olive oil

1 tablespoon Dijon mustard

2 tablespoons apple cider vinegar

2 tablespoons red wine vinegar

Salt and pepper to taste

8 ounces boneless skinless chicken breast

(Salad)

1 bunch kale, sliced

8 ounces Brie, sliced

1 cup glazed pecans, chopped

1 green apple, cored, sliced into thin wedges

(Chicken)

1 clove garlic, minced

1 teaspoon kosher salt

1 teaspoon lemon zest

1/2 teaspoon pepper

1 teaspoon paprika

2 teaspoons extra virgin olive oil

Directions:

1. Whisk the oil with the mustard and slowly add the vinegars. Season with salt and pepper to taste.
2. Remove the stems from the kale and slice. Toss the kale with desired amount of dressing and set aside to marinate.
3. In a small bowl, mix together the minced garlic, kosher salt, lemon zest, pepper, and paprika.
4. Oil the chicken and rub the seasoning onto each piece. Grill on medium-high heat for 7-8 minutes per side. Let rest 4-5 minutes and then slice.
5. Mix pecans and apple slices to the marinated kale, then place the sliced chicken and Brie on top.

Baked Spring Vegetable Omelette with Comte

My favorite part about spring, along with the sun finally warming New York, is the abundance of beautiful spring produce! I always cook with the seasons, so when given a chance to create a recipe with the sweet, nutty Comte cheese from France, I couldn't wait to create a dish that paired this delicious cheese with some fresh, seasonal produce.

When creating this recipe with The Cheeses of Europe, I couldn't help but drift towards a dish that I could enjoy with friends and family at Sunday brunch. A baked omelette seemed the perfect choice! Cheesy, fluffy, and perfectly seasoned, I guarantee this will be a well-loved dish at your next hosted brunch. Watch the whole video here, or see my recipe below! Bon appetit!

Ingredients:

2 tablespoons shallots, sliced and quartered 1/2 red bell pepper, chopped 1/2 yellow bell pepper, chopped 2 radishes, quartered 1 bunch asparagus, cut into 1-inch pieces on diagonal 2 tablespoons extra virgin olive oil Salt and pepper 12 eggs 1/4 cup milk 3/4 and 1/4 cups Comté cheese, grated

Directions:

Preheat the oven to 350°.Toss the shallots, peppers, radishes, and asparagus in a bowl with olive oil, salt, and pepper. Arrange on baking sheet and roast in oven for 25 minutes. Allow the vegetables to cool a bit, and then place them in an ovenproof nonstick sauté pan and pour the egg mixture over top. On a low flame, cook the eggs until they start to set, about 4-5 minutes. Then place the pan back in the oven and bake for 8-10 minutes until eggs are cooked through.Sprinkle the remaining Comté on top, and cut into wedges to serve.

Pairing Wines

Choosing the right wine to pair with your meal is the key to enhancing your overall dining experience and at Bocca Di Bacco we take pride in our wines! The goal is for your food to compliment and enhance your enjoyment of the wine, and vice versa. So, I'm here to help you choose the right wine for the right taste!

Let’s start with the cheeses. White Zinfandel goes well with bleu and fresher cheeses, while a Riesling goes well with many types, especially buttery or hard cheeses. As far as main courses go, the rule of thumb is usually: white wines go with white meats and red wines pair well with red meats. More specifically, lightly prepared poultry goes well with Chardonnay or Chablis, while poultry with heavier sauces can pair with a light, fruity red. Seafood varies, but most whites will do.

Now for my favorite, dessert! The darker the dish, the darker you should go with your wine. A nice sweet port is always suggested, unless you are feeling for a bit of sweet dessert brandy! Hopefully these tips were helpful and improve the flavors of your dish!