Dare Foods Caesar Savories
Cabaret or Breton* crackers
1 head romaine lettuce,
cut in 11/2-inch slices
12 cherry tomatoes, halved
Parmesan shavings
for garnish
1/2cup purchased
Caesar dressing
1/2cup whipped
cream cheese
Freshly ground
black pepper
1. In a small bowl, blend Caesar dressing,
cream cheese and black pepper to taste. Add
more dressing if the mixture is too thick.
2. Spread crackers with mixture. Top with a
slice of lettuce, a tomato half and Parmesan.
Makes 24 servings.
Tip: Make hearty appetizers by adding grilled
chicken or shrimp topped with a splash of
fresh lemon juice.
*Brands may vary by region; substitute a similar product.
Lindsay Olive and Brie Pizza Pie
19-inchrefrigeratedpiecrust, 2/3cupLindsay*pittedripe
atroomtemperature olives,drainedandhalved
2tablespoons 3tablespoonsthinlysliced
Dijon-stylemustard greenonion
8 ounces Brie cheese, 2 teaspoons chopped
rind removed, cut in fresh oregano,
1/2-inch pieces, divided or3/4 teaspoon dried
3plumtomatoes,halved 1/2cupcoarselygrated
crosswise,seeded Parmesancheese
and thinly sliced
1. Preheat oven to 400°F. Place crust on a lightly
floured baking sheet. Fold in edges of crust
1/2 inch around, pressing down to form a rim.
2. Spread mustard over the crust; top with half
of the Brie, tomatoes, olives and green onion.
Top that layer with remaining Brie, oregano
and Parmesan.
3. Bake 20 minutes, or until crust is crisp and
golden brown. Let stand 10 minutes before
serving. Serve warm or at room temperature.
Makes 6 servings.
*Brands may vary by region; substitute a similar product.
Monterey Mushrooms Spinach,
Mushroom and Mozzarella Wraps
Enhance your meals with a selection of fresh,
flavorful mushrooms from one of Monterey’s
nine growing facilities. Monterey provides a full
product line of Clean N Ready White, Portabella/
Browns and Specialty Mushrooms.
1 tablespoon olive oil
8 ounces Monterey
Clean N Ready Sliced
White Mushrooms
(about 21/2 cups)
1 teaspoon minced garlic
2 10-inch flour tortillas
1/2pound fresh spinach
or arugula
1 plum tomato, diced
1/2cup ( 2 ounces)
shredded part-skim
mozzarella cheese
1. Preheat oven to 350°F. Heat oil in a large skillet
over medium-high heat. Add mushrooms and
garlic; cook, stirring, until the mushroom liquid
has evaporated, about 5 minutes.
2. On each tortilla arrange layers of spinach,
tomato, mozzarella and cooked mushrooms.
Roll up and place seam-side down in a lightly
oiled baking dish.
3. Bake, uncovered, until hot and cheese is
melted, about 10 minutes.
4. Cut each tortilla crosswise into quarters. Serve
hot or at room temperature. Makes 2 servings.
