1 tablespoon minced garlic
1/4 teaspoon olive oil
1/4 teaspoon salt
1 medium zucchini (10 ounces), chopped
2 small tomatoes, chopped
Ground black pepper to taste
1 cup grated Cabot 50% Reduced Fat Cheddar (4 ounces)
1. Preheat broiler. Arrange bread in single layer on baking sheet. Broil
about 4 inches from heat until golden on both sides, 1 to 1 1/2 minutes
per side; set aside.
2. In large skillet, combine garlic, oil and salt; stir over medium-high
heat until garlic is fragrant. Add zucchini and tomatoes and cook,
stirring, until just tender (don't overcook). Season with pepper.
3. Transfer mixture to bowl and stir in cheese until just melted. Mound
about 1 heaping tablespoon of mixture on each toast. Serve immediately.
Nutrition Analysis
Calories 126 Calories from Fat 31 Total Fat 4g Saturated Fat 2g
Cholesterol 8mg Sodium 306mg Total Carbohydrates 17g Dietary Fiber <1g
Protein 7g Calcium 130mg
Apple-Cheddar Braid
Makes 1 loaf for about 12 servings
6 ounces 1/3-less-fat cream cheese, softened
1-1/2 cups (6 ounces) shredded 75% or 50% Reduced Fat Cabot Sharp Cheddar
Cheese
2/3 cup apple butter
2/3 cup applesauce
2 teaspoons cornstarch
1 (13.2-ounce) tube refrigerated crusty Italian bread dough or (13.8-
ounce) tube refrigerated pizza crust dough
Cooking spray
2 tablespoons honey
2 tablespoons sliced almonds
1. Preheat oven to 350 degrees.
2. Combine cheeses in a small bowl. In a separate bowl, combine apple
butter, applesauce and cornstarch; set both mixtures aside.
3. Unroll dough onto a baking sheet coated with cooking spray and press
into a large rectangle. Spread cheese mixture lengthwise down center third
of dough. Top cheese mixture evenly with apple butter mixture.
4. Ma
'/>"/>
| SOURCE Cabot Creamery Cooperative Copyright©2007 PR Newswire. All rights reserved |