Recipes

Say Cheese

When it comes to comforting recipes that satisfy your hunger and soothe your soul, nothing does it better than a dish made with cheese. Cheese is one of the moste versatile items you can use in recipes. The flavour profiles and textures are endless. And it’s good no matter what the season. We’ve gathered up a few of our favourite, cheesy recipes from Saputo to satisfy your cravings from breakfast to dessert. These recipes will be a hit on your summer and patio menus. Saputo has deep roots in Canada. It was founded in Montreal in 1954 and today, is one of the world’s top dairy processors.

STRAWBERRY SHORTCAKE DIP

A shareable, dippable dessert - perfect for a warm summer night on a patio.

INGREDIENTS

250 mL (1 cup) diced fresh strawberries 5 mL (1 tsp) honey

1 container (400 g) Saputo Ricotta di Campagna cheese

60 mL (¼ cup) honey 5 mL (1 tsp) pure vanilla extract 125 mL (½ cup) 35% whipping cream

To serve:

Lemon zest

Fresh basil leaves Sea salt flakes

Crunchy sweet cookies such as shortbread or butter cookies

DIRECTIONS

1. In a bowl, combine the strawberries and honey. Let rest at room temperature for 15 minutes. 2. In a food processor or using a stick blender, combine the Saputo Ricotta di Campagna cheese, honey and vanilla extract until smooth. In another bowl, whip the cream until soft peaks form, then fold into the Ricotta mixture. 3. Transfer to a serving plate. Garnish with macerated strawberries, lemon zest, fresh basil leaves, and a pinch of sea salt flakes. Serve with crunchy sweet cookies such as shortbread or butter cookies.

ROASTED PEPPER DIP

INGREDIENTS

250 ml (1 cup) sour cream

200 g (1 container) Saputo plain Feta cheese, drained and crumbled

60 ml (¼ cup) light mayonnaise 375 ml (1½ cups) preserved roasted red peppers, drained and patted dry 250 ml (1 cup) frozen spinach, well drained and chopped 1 clove garlic, minced To taste, lemon zest, finely grated To taste, freshly ground pepper 1 pinch red pepper flakes Sufficient quantity, pita crisps

To serve

Lemon zest

Fresh basil leaves Sea salt flakes

DIRECTIONS

Preheat the oven to 180°C (350°F). 1. In a 22 cm (9 in) baking dish, combine all the ingredients except the pita crisps. 2. Bake for 20 minutes on the middle rack until the mixture is bubbling. 3. Serve with the pita crisps.

BEET, GRAPEFRUIT AND FETA SALAD

INGREDIENTS

6 large red beets, peeled 5 mL (1 tsp) of olive oil Sea salt and freshly ground black pepper 2 pink grapefruits

1 container Saputo Feta Cheese

30 mL (2 tbsp) of olive oil 30 mL (2 tbsp) of honey 15 mL (1 tbsp) of white wine vinegar 60 mL (¼ cup) of shelled pistachios, crushed Fresh basil DIRECTIONS

1. Preheat the oven to 200°C (400°F). Peel the beets, then transfer to a baking sheet. Drizzle with olive oil, then season with salt and pepper. Gather the four corners of the sheet of aluminum foil to create a bundle. Add 30 mL (2 tbsp) of water to the bundle and twist shut. Roast the beets for about 50 minutes, or until they can easily be pierced with a pointy knife. Open the bundle and let the beets cool until warm, about 20 minutes, then cut into cubes. Transfer to a large bowl. 2. In a small bowl, whisk together the olive oil, honey, and vinegar. Season with salt and pepper. Heat the dressing for a few seconds in the microwave or on the stovetop so the honey fully melts and incorporates into the dressing. Pour half of the dressing over the warm beets and toss to combine. Transfer the beets to a large serving plate. 3. Peel and segment the grapefruits and set over the beets. Crumble the Saputo Feta Cheese into chunks and distribute over the beets and grapefruit. Drizzle with the remaining dressing. Garnish with pistachios and fresh basil, then serve immediately.

MEDITERRANEAN QUESADILLAS

INGREDIENTS

1 medium red onion, minced 90 ml (6 tbsp) vegetable oil 1 red pepper, cut into small cubes 500 ml (2 cups) chorizo, minced 125 ml (½ cup) black olive tapenade 8 Greek-style pita breads, 20 cm (8”) each 500 ml (2 cups) Saputo Feta cheese, crumbled

250 ml (1 cup) Saputo Mozzarellissima cheese, shredded

Freshly ground pepper 125 ml (½ cup) flat-leaf parsley, chopped Sour cream for garnish Tomato sauce for garnish Fresh oregano DIRECTIONS

1. In a pan set over medium heat, sauté the onion, pepper, and chorizo in 30 ml (2 tbsp) of oil for 5 minutes. 2. Place 4 pita breads on a clean work surface. Top each pita with the two cheeses. Next, add the chorizo mixture, black olive tapenade, and parsley. Place a second pita bread over top and press down gently. 3. In a large non-stick pan set over low heat, toast one quesadilla at a time in 15 ml (1 tbsp) of oil, approximately 3 minutes each side. 4. Serve with the sour cream, tomato sauce, and oregano.

PORTOBELLO HALLOUMI STYLE BURGER WITH PESTO

INGREDIENTS

1 brioche burger bun

1 Saputo Halloumi Style Grilling Burger Cheese Patty

Mayonnaise, for spreading 15 ml (1 tbsp) pesto 1 lettuce leaf 1 large Portobello mushroom, no stem 1 tomato slice 5 ml (1 tsp) olive oil Sea salt and freshly ground black pepper DIRECTIONS

1. Let the Saputo Halloumi Style Grilling Burger Cheese patty rest at room temperature for 30 minutes prior to cooking. 2. Warm 1 tsp of olive oil in a pan over medium heat. Season both sides of the Portobello mushroom with salt and pepper. Cook for about 10 minutes, turning it over halfway through. 3. Meanwhile, cook the Saputo Halloumi Style Grilling Burger Cheese patty on low-medium heat in a pan or on a grill for 3 to 4 minutes a side, until the cheese is golden in color. 4. Split the brioche bun. Lightly toast both sides, either in a pan or on the BBQ. 5. To assemble: Spread mayonnaise on the bottom half of the bun. Top with the Portobello mushroom, then ½ tbsp of pesto, the sliced tomato, lettuce and Saputo Halloumi Style Grilling Burger Cheese patty. Spoon on remaining pesto and top with the other half of the bun.