Recipes: Hatch Cheese Spread - Pear Chutney Rotisserie Chicken Salad - Antipasti Grilled Cheese - Melon-and-Mozzarella Salad

Here are the recipes for my August 9th and 10th tastings: 

Hatch Chile Cheese Ball

5 Hatch Chiles, roasted, peeled, stemmed, seeded and chopped

1½ lbs. Adams Reserve Cheddar, shredded

16 oz. cream cheese, softened

½ red onion, diced

1 tsp. salt

1 tsp. dark chile powder

2 c. smoked almonds, chopped

In a large bowl, place chilies, cheddar, cream cheese, onion, salt, and chile powder.    Mix until well blended.  Form mixture into a ball. 

Before serving roll cheese ball in almonds.

Serve with TFM Original Entertainment crackers.

Yields:  2 cheese balls

This recipe was the star of the day. It was not only tasty, but a great pairing with the Rieslings I was serving.  I thought 5 Hatch Chilies gave the right amout of heat.  Customers seemed to agree. To make it hotter add more chilies.  To tone down the heat, add fewer. I always recommend adding the chilies a little at a time and taste after each addition.  Stop adding when you get the desired amount of spice.

If you want you can leave the almonds off and use the Hatch Cheese as a topping for hamburgers or stuff a boneless chicken breast.  

Keep this recipe on hand for Labor Day weekend. 

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Pear Chutney Rotisserie Chicken Salad

1 jar Admiral’s Choice Pear Chutney

1½ lb. TFM Rotisserie Chicken Salad

Combine all ingredients together in a large mixing bowl.  Serve on TFM Entertainment Crackers or White House Rolls.

A recipe cannot get any easier than this!  Open a jar of Admiral's choice Pear Chutney and combine with Fresh Market's delicious Rotisserie Chicken Salad and you have an appetizer or a quick lunch for work or school.  

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Friday night Jenna sampled out Mozzarella.  She prepared two delicious recipes.

Antipasti Grilled Cheese
8 oz. mozzarella cheese, sliced
12 sundried tomatoes, in oil, chopped
¼ c. CIBO black olive tapenade
½ c. artichoke pesto (follows)*
TFM Garlic Parmesan French Rounds or 1 Baguette

If using a Baguette, slice in half horizontally.

Spread artichoke pesto and olive tapenade on French Rounds or Baguette.  Top with tomatoes and cheese. Broil 3-4 minutes. 

If preparing a Baguette, slice into serving portions.

Serve. 

Artichoke Pesto

3 Tbl. toasted pine nuts
1 clove garlic, coarsely shopped
kosher salt
1 c. canned artichoke hearts, rinsed and drained
3 Tbl. olive oil
red pepper flakes

Combine the pine nuts, garlic, and a pinch of salt in a mini food processor. Process until the garlic is chopped and the nuts are quite fine. Add the artichoke hearts and pulse again to make a paste. Drizzle in the olive oil and run the processor until the pesto is about the consistency of mayo. Add some red pepper flakes and taste for salt, adding more as needed.

Yields:  ½ cup. This pesto will keep for about 1 week in the fridge.

*If you prefer you can use jarred artichoke pesto.

 I not only see the Antipasti Grilled Cheese as a great appetizer but also a yummy Panini. 

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Another recipe to keep on hand for Labor Day is Melon-and-Mozzarella Salad.  Not only tasty but colorful as well.  It's a nice change and sure to be a crowd pleaser.  Don't forget, Fresh Market sells pre-cut fruit which would cut down on your prep time.

Melon-and-Mozzarella Salad (Southern Living – August, 2010)

3 c. peeled, coarsely chopped fresh peaches (about 1½ lb.) 

1 (8-oz.) tub fresh small mozzarella cheese balls, cut in half

3 Tbl. chopped fresh basil

¾ c. TFM Lemon-Poppy Seed Dressing with Meyer Lemon Flavor

4 c. seeded and cubed watermelon 

4 c. cubed honeydew melon 

3 c. sliced fresh strawberries 

2 c. seedless green grapes, cut in half 

Garnishes: fresh raspberries, mint leaves 

Toss first 3 ingredients with 1/4 cup Lemon-Poppy Seed Dressing.

Layer watermelon, peach mixture, honeydew, berries, and grapes in a large glass trifle dish or tall glass bowl. Serve immediately, or cover and chill up to 8 hours. Toss with remaining 1/2 cup dressing just before serving. Garnish, if desired.

Enjoy!