Inspired by the season and perfect for entertaining, this cheese dome will have them oohing and aahing.
Serves: 8-12
Prep time: 20 min
Inactive time: 6-24 hr
Special tools: 3-cup capacity bowl
Difficulty rating: easy
Ingredients
Basil Sauce
roasted tomato oil reserved from Divina Roasted Tomatoes
1/2 c extra virgin olive oil
1/4 t salt
1 c basil leaves, packed
2/3 c hazelnuts, toasted and chopped
Chèvre and Roasted Tomato Cheese Dome
2, 8 oz pkg cream cheese, room temp
1, 8 oz pkg Laura Chenel’s Chèvre, room temp*
1, 5 oz container Divina Roasted Tomatoes, oil strained and reserved
Feta and Kalamata Cheese Dome
2, 8 oz pkg cream cheese, room temp
1, 8 oz pkg Pastures of Eden Feta, crumbled
1/3 c Divina Kalamata Olive Spread
Fennel and Fig Dessert Cheese Dome
1, 8 oz pkg cream cheese, room temp
6 T powdered sugar
1, 8 oz tub crème fraîche (or sour cream)
1 orange, finely zested and juiced
1 t pure vanilla extract
2 t ground fennel
1/4 c Dalmatia Fig Spread*
2 T toasted pistachios
crackers (such as Effie’s Original Oat Cakes or Rainforest Winter Fruit)
Steps
Basil Sauce
Place roasted tomato oil in a measuring cup. Add enough olive oil to measure 2/3 cup. In a food processor bowl, add oils, salt and basil and pulse until it resembles a thin pesto. To serve, remove paper towels from cheese domes, invert onto a serving platter, gently peel off paper towels and let stand 20-30 min. Divide basil sauce, drizzle each dome and sprinkle with chopped hazelnuts. Serve with your choice of crackers.
Chèvre and Roasted Tomato Cheese Dome
In a small food processor, pulse tomatoes into a paste; set aside. In a mixing bowl, using a rubber spatula, stir cream cheese until soft and smooth. Add chèvre and stir into the cream cheese until well combined. Line 3-cup capacity bowl with a lightly dampened paper towel. Add 1/3 cheese mixture, smooth the top until even. Spread a little less than a half the tomato paste over the cheese, ensuring that it reaches the sides so it will be visible. Repeat with another 1/3 of cheese mixture, then tomato paste and finish with remaining cheese. Cover with a damp paper towel and refrigerate at least 6 hours or overnight.
Feta and Kalamata Cheese Dome
In a mixing bowl, using a rubber spatula, stir the cream cheese until soft and smooth. Add feta and combine. Line 3-cup capacity bowl with lightly dampened paper towel. Spread 1/3 of the cheese mixture, smooth the top, making sure the sides are even. Spread a little less than a half of the Kalamata spread over the cheese, ensuring it reaches the sides so it will be visible. Repeat with another 1/3 of cheese, remainder of Kalamata spread and finish with cheese. Cover the top with a damp paper towel and place in the refrigerator for at least 6 hr or overnight. Optional: serve with Basil Sauce.
Fennel and Fig Dessert Cheese Dome
Rinse cheesecloth and squeeze well; fold over and line strainer, allowing sides to overhang. In a mixer bowl, add cream cheese and powdered sugar. Using a paddle attachment, beat for 2 min on high speed. Scrape down the side and bottom, then continue beating until smooth and fluffy. Add crème fraîche, orange zest, vanilla and ground fennel. Continue to mix and scrape until well incorporated. Using a rubber spatula, spoon the mixture into the strainer, smoothing the sides and top to prevent air gaps. Fold over cheesecloth to cover. Place strainer over a dish, without touching the bottom, and allow liquid to drain. Store in the refrigerator for at least 4 hours or overnight.
In a small bowl, mix fig spread with 3 T orange juice. Add additional orange juice until desired consistency is reached.
To serve, unfold cheesecloth, invert the dome onto a serving platter and gently peel off the cheesecloth. Let stand 20-30 min soften slightly. Drizzle with fig sauce and sprinkle with nuts. Serve with crackers.
* Available in your Market Cheese Shop.
