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Cheese plates have been a standby at cocktail and dinner parties for years. But there are far more creative ways to celebrate the divine dairy product. Next time you’re considering serving cheese as an appetizer, first course or finale, turn to the abundance of delicious artisanal cheeses now on the market and experiment with any of the following innovative ways to serve bread’s best friend. —By Karen Palmer
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GRILL Mini grilled-cheese sandwiches are a playful touch for any get-together (and no, we’re not talking about American singles on white bread—though we think those are pretty darn good too). Mark Peel, executive chef at L.A.’s famed Campanile, made the restaurant’s weekly Grilled-Cheese Night one of the most coveted events in town. He recommends his version of the all-American classic: Marinate some thinly sliced onions in white-wine vinegar, olive oil, and salt. Pair the onions with coarse-grain mustard and Gruyère on a high-quality bread (you can even make it thick slices of white to really take you back to childhood), and grill it in a pan coated with hot butter until it’s crisp.
Other gourmet pairings: ham, apple chutney, and cheddar on rye bread, or gorgonzola with figs and honey on walnut bread. Cut the sandwiches into quarters for bite-size bliss. CRISP Parmesan crisps look almost too pretty to eat, but they’re ridiculously easy to make. Simply mound one to two tablespoons of shredded (not grated) Parmesan on a parchment-lined or silicone baking sheet and bake for about five minutes at 400 degrees. Serve them alone or topped with a thin slice of prosciutto. FRY Take the mozzarella-stick concept one step further with this easy recipe for fried bocconcini, from chef Nate Appleman of San Francisco’s SPQR (known for its selection of fried antipasti). If you have time, brine the pieces in a mixture of kosher salt and water for a few hours. Dry them off, then dip each piece into a beaten egg, followed by a coating of bread crumbs. Repeat the process so that the cheese won’t seep through the coating, then fry in rice or vegetable oil until golden brown. Serve the fried bocconcini warm alongside a spicy marinara sauce for dipping. BAKE Cheesecake is normally reserved for dessert, but a savory cheesecake is an addictive starter when served with toasts. Plus, as long as you can mix a few ingredients and throw them in the oven, you’re set. Check out this rich, creamy jack-and-cheddar cheesecake recipe from Better Homes & Gardens for inspiration.
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