Sherry pairs well with salty foods such as blue cheese. It has a
nutty taste with a touch of figs. Choose a sherry that is a bit
less sweet such as Amontillado.See recipe...
Red Potato and Blue
Cheese Tart with Spring Mix Salad
Makes 4 servingsWhat you need:
½ cup Castello-Rosenborg® Extra Creamy Blue Cheese
½ cup cream cheese
¼ cup plus 2 tablespoons chopped chives
1 tablespoon horseradish
4 slices 3-inch round pancetta bacon
8 small red bliss potatoes, sliced
¼ cup chopped tomato
2 cup spring mix
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Baking pan: non-stick cookie sheet
What you do:
1. Preheat oven to 375 ?F. Beat blue cheese and cream cheese together
until smooth. Stir in ¼ cup chopped chives and horseradish. Set aside.
2. Place pancetta slices on the cookie sheet. Spread blue cheese mixture
on each slice. Shingle the potatoes, making a single layer.
3. Bake until bacon crisps and potatoes brown, about 30 minutes.
4. Toss spring mix with balsamic vinegar and olive oil. Divide the
greens between four serving plates. Place potato tarts on top of the
salad and sprinkle with chopped tomato and chives. Note:
Serve while warm.