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| Fresh Goat Cheese "Pears" with Pistachio Dust |
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| Burrata with Asparagus, Pine Nuts, and Golden Raisins |
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| Roasted Butternut Squash with Fresh Tuscan Pecorino and Devil's Honey |
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| Ricotta Fritters with Chocolate |
Just in time for dinner party season. Clever, creative, cheese-y ideas for both the savory and the sweet.......(having a very difficult time not drooling all over my keyboard).....Can you dig those pears!? Roasted butternut discs with pecorino? Buratta with asparagus!
I can't get over the simplistic beauty here, nor the crazy-tastiness. Plus, I know texturally cheese can get a little tiresome, but Chester Hastings, Capt. Cheesemonger and Chef extraordinaire, has nailed nearly every suggestion in his new cookbook by pairing his arsenal of dairy with something either fresh, al dente, or kick-in-the-pants spice.
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| all images | by Joseph de Leo from The Cheesemonger's Kitchen |
You can find this cookbook, as well as other glorious foodie books, and wonderful entertaining accoutrement at pod. Right in Brookline Village.
3 comments:
I could eat cheese 24 hours a day, 365 days a year. Seeing as I could also do the same with chocolate, those ricotta fritters would fit the bill most deliciously.
wonderful post Thanks for sharing
nice post :)
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