Holiday Entertaining Excellence

Servings: 4

• 4 Tomatoes
• 2 Ounces Balsamic Vinegar
• 1/3 Cup Extra-Virgin Olive Oil, Plus 4 Ounces,
• Divided
• 4 Garlic Cloves, Sliced Thin
• 4 Sprigs Fresh Thyme (or Equivalent Dried)
• Salt, to Taste
• Pepper, to Taste
• 2 Ounces Pine (pignoli) Nuts
• 8 Ounces Shredded Jarlsberg Cheese
• Heat oven to 350 F.

Cut tomatoes in half. In bowl, whisk together vinegar, 1/3 cup olive oil, garlic, thyme, salt and pepper; gently mix in tomatoes. Transfer to ovenproof dish. Place tomatoes cut-side up and bake 15 minutes.

In pan, toast pine nuts with remaining olive oil until golden then set aside.

When tomatoes are cool enough to handle, remove skins and return to baking dish. Sprinkle tomatoes with shredded cheese. Return to oven and broil about 5 minutes, or until cheese turns golden and bubbly. Top with toasted pine nuts.

Servings: 1 Jar

• 6 Ounces Jarlsberg Original, Lite or Hickory Smoked Cheese
• 2 Ounces Black or Green Olives
• 1 Small Leek, Bulb Only (or small shallot)
• 1 Tablespoon Fresh Oregano or Tarragon (or equivalent dried)
• 1 Teaspoon Green or Black Peppercorns
• 2 Sprigs Fresh Thyme (or equivalent dried)
• 1 Clove Garlic
• 2 Tablespoons White Wine Vinegar
• 4 Tablespoons Extra-Virgin Olive Oil
• 1 Glass Canning Jar

Cube cheese and thinly slice olives and leek. Finely chop oregano and peppercorns, and finely mince thyme and garlic.

To make marinade: Whisk vinegar with oil, oregano, peppercorns, thyme and garlic. Layer cheese, olives and leeks inside jar. Cover with marinade and seal tightly.

Place jar in refrigerator to marinate one day. For best results, use within three days.

Servings: 4

Filling:

• 1 Cup Chopped Fresh or Frozen Cranberries
• 1/3 Cup Sugar
• 1/3 Cup Raisins
• 2 Tablespoons Honey or Maple Syrup
• 1 Tablespoon Finely Grated Orange Peel
• 3 Tablespoons Freshly Squeezed Orange Juice

Triangles:

• 10 Sheets Fresh or Frozen Phyllo Dough
• 1/3 Cup Melted Butter
• 2 1/2 Cups Jarlsberg Chunk Cheese, Cut into 25 Cubes
• 2 Cups Chopped Walnuts

Heat oven to 375 F.

In saucepan, combine cranberries, sugar, raisins, honey, orange peel and orange juice; bring to boil. Reduce heat and simmer uncovered 5 minutes, stirring occasionally. Cool to room temperature.

Carefully lay one phyllo sheet on cutting board and brush with melted butter. Place another sheet of phyllo on top and brush with melted butter. Cover remaining sheets with damp towel to prevent drying out. Position brushed pastry horizontally and cut into five strips.

Place 1/2 teaspoon cranberry filling, one cube of cheese and 1/2 teaspoon chopped nuts in lower corner of each strip. Fold dough over filling to form triangle. Fold triangle up then over, forming another triangle. Continue folding to end of strip. Brush top with melted butter and sprinkle with 1/2 teaspoon chopped nuts. Repeat with remaining strips of dough and remaining sheets of phyllo.

Bake 12-15 minutes, or until golden brown. Cool on wire rack before serving.

Note: If using frozen phyllo dough, thaw in refrigerator overnight.