Fresh Cheeses Enhance Simple Summer Meals
June 07, 2012
Summer meals are best when they're easy to prepare and feature fresh, seasonal ingredients. Even better if they don't require turning on the oven. Fresh cheeses like Feta, Fresh Mozzarella, Burrata and Mascarpone can make simple salads and desserts something special, leaving plenty of time for fun outside of the kitchen.
- Lemony Couscous Salad – This light side dish combines quick-cooking couscous and a zesty dressing with Wisconsin Feta, tomatoes, parsley and pine nuts.
- Watermelon, Tomato and Burrata Salad – Watermelon, tomatoes, cucumbers and Wisconsin Burrata are a refreshing combination, topped with a simple vinaigrette and fresh herbs.
- Wisconsin Fresh Mozzarella, Tomato and Basil Salad – This summer classic never goes out of style. Slices of Fresh Mozzarella and tomatoes are layered with basil leaves and topped with a garlic vinaigrette.
- Berries and Cream Clouds – Fresh strawberries and angel food cake are topped with Mascarpone cream and fresh mint for a dreamy dessert that comes together in a flash.
- Tiramisu Smoothie – The blender does the work for this decadent summer treat. Two creamy smoothies – Mascarpone vanilla and espresso chocolate – are layered and topped with cocoa powder.
View and download a hi-res photo of the Lemony Couscous Salad.
For more hi-res images, contact Joanna Miller at email@example.com, (773) 661-9950. For additional questions, contact Heather Porter Engwall, firstname.lastname@example.org, (608) 203-7235. For more information about Wisconsin Cheese, visit EatWisconsinCheese.com.
Lemony Couscous Salad with Wisconsin Feta Cheese
2 cups chicken stock
2 tablespoons unsalted butter
1 1/2 cups couscous
1/4 cup pine nuts
8 ounces Wisconsin Feta Cheese, diced
1 large tomato, diced
2 green onions, sliced
1/4 cup parsley, finely chopped
1/3 cup olive oil
1/3 cup fresh lemon juice
1 teaspoon ground black pepper
1 teaspoon sea salt
Preheat oven to 400°F.
In medium saucepan, bring chicken stock and butter to a boil. Add couscous and stir. Cover and let stand until all moisture is absorbed, about 5 minutes. Fluff with a fork. Chill.
Toast pine nuts on an ungreased cookie sheet for 3-5 minutes, until golden. When couscous has cooled, add all remaining ingredients and mix. Serve immediately or refrigerate.
Watermelon, Tomato and Wisconsin Burrata Salad
By Chef Brandt Evans
2 tablespoons sherry vinegar
1/4 teaspoon fresh oregano, chopped
1/4 teaspoon fresh thyme, chopped
1/4 teaspoon black pepper, freshly ground
1/2 tablespoon kosher or sea salt
1 tablespoon garlic, chopped
1/3 cup olive oil
4 medium vine-ripened tomatoes
6 cups red or mixture of yellow and red watermelon
1 small English cucumber, peeled and sliced 1/3-inch thick
1 cup Wisconsin Burrata Cheese, sliced
Whisk vinaigrette ingredients in small bowl. Set aside. Toss salad ingredients in large bowl. Drizzle desired amount of vinaigrette over salad and gently retoss.
Wisconsin Fresh Mozzarella, Tomato And Basil Salad
2 tablespoons Balsamic or red wine vinegar
3 cloves fresh garlic, minced
1/2 cup olive oil
1/4 teaspoon salt
1 teaspoon pepper, coarsely ground
4 large ripe tomatoes
1 pound (16 ounces) Wisconsin Fresh Mozzarella cheese
1/4 cup fresh basil leaves, chopped
In a small bowl whisk together all salad dressing ingredients.
Cut tomatoes into 1/4-inch thick slices. Drain Fresh Mozzarella from water; cut into 1/4-inch slices.
Arrange tomatoes, Mozzarella and fresh basil leaves on individual plates; drizzle with salad dressing.
Sprinkle with chopped fresh basil leaves. Let stand 10 minutes to blend flavors.
Berries and Cream Clouds
Servings: 4 to 6
1/4 cup confectioners' sugar
1 8-ounce container Wisconsin Mascarpone Cheese
1 cup whipping cream
1 teaspoon pure vanilla extract
4 cups angel food cake, cubed
2 cups strawberries, sliced
Garnish: Fresh mint, sliced strawberries
In medium bowl, whisk sugar, Mascarpone and whipping cream until blended. Do not overbeat—mixture will curdle. Stir in vanilla.
In a clear, wide glass bowl or similar container, alternate even layers of cheese mixture, cake and strawberries, finishing with Mascarpone mixture on top. Cover and refrigerate until serving. Garnish with fresh mint and strawberries, if desired.
Servings: Makes 8 (6-ounce) servings
1 cup (8 ounces) Wisconsin Mascarpone Cheese
1 cup vanilla ice cream
2 tablespoons milk
3 cups chocolate ice cream
1 cup brewed espresso or strong coffee, chilled
4 teaspoons unsweetened cocoa powder
4 teaspoons confectioners' sugar
Place Mascarpone, vanilla ice cream and milk in blender container. Blend until smooth and creamy. Pour mixture into bowl or pitcher; set aside.
Place chocolate ice cream and espresso in blender container. Blend until smooth.
Divide chocolate mixture evenly among 4 glasses. Top chocolate mixture with Mascarpone mixture.
In small bowl, combine cocoa powder and confectioners' sugar. Sift mixture evenly over each glass and garnish with a biscotti. Serve immediately.
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The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.
Heather Porter Engwall
Wisconsin Milk Marketing Board
8418 Excelsior Dr.
Madison, WI 53717