havarti

Mushroom and Havarti Turnovers.

olive oil

butter

onion (thinly sliced)

button mushrooms sliced

thyme (chopped)

salt and pepper

white wine

havarti cheese (shredded)

puff pastry

egg (beaten)

black and white sesame seeds (for sprinkling)

In a large skillet, add the olive oil and butter, cook over medium-high heat. Add the onions and 1/4 teaspoon each of salt and pepper. Cook, stirring every so often, until the onions begin to soften and caramelize, about about 15 minutes.

Add the sliced mushrooms and thyme, continue cooking until the mushrooms are soft, about five minutes. Stir in the wine and cook until evaported. Remove from the heat.

Preheat oven to 350 degrees F.

Roll out the puff pastry sheets and cut each sheet into 9 squares (18 squares total). Place squares on a piece of wax paper or parchment paper (this will prevent sticking).

Divide the mushroom mixture among the 18 squares, top with havarti cheese. Don't overfill or else it will be very difficult to seal edges.

Brush egg wash around the perimeter of each pastry square and carefully fold dough over filling to create triangles, pinching edges closed to create a good seal.

Generously brush the top of each turnover with egg wash, sprinkle with sesame seeds. Place on a parchment paper lined baking sheet.

Bake for 15 to 20 minutes or until lightly golden. Serve immediately with a sprinkle of chopped fresh thyme and flaky sea salt.

Do these not look and sound incredible?! I have to say, they're pretty freaking delish. Kind of indulgent, but that's A-OK every once in a while. Remember, it's all about balance! :)

Sweet Chili Butter Grilled Lobster Fries with Aged Havarti Cheese.

potatoes

kosher salt + pepper

herbs

corn

chives

in lobster tails (sliced half lengthwise)

olive oil (for brushing)

salted butter

garlic (minced

sambal olek (chili sauce)

honey

basil

Aged Havarti Cheese (shredded)

cornstarch

milk

cayenne

kosher salt + pepper (to taste)

Preheat the oven to 425 degrees F.

Place the potatoes on a large baking sheet and drizzle with olive oil, salt + pepper. Gently toss with your hands or two spatulas to evenly coat. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the potatoes to be tender, but crisp. Remove from the oven and toss the hot fries with fresh herbs.

Set your grill, grill pan or skillet to medium-high heat.

Rub each lobster tail with olive oil and then place cut side down on the grill. Grill for 3-5 minutes or until light grill marks appear. Flip and continue cooking until the shells turn bright red, about 5 minutes. Remove the tails from the grill and let cool.

Meanwhile, melt the butter over low heat. Add the garlic and cook 3-5 minutes until the garlic is golden and caramelized. Remove from the heat and the chili paste, honey and basil.

Remove the lobster from the shell dice it into bite size pieces. Drizzle the lobster with butter, you will have extra butter.

To make the cheese sauce, toss the shredded cheese with the cornstarch in a medium size sauce pan. Add the milk and set over low heat, cook stirring often until melted and smooth. Season with cayenne, salt and pepper. Keep warm

To assemble, divide the fries among plates and drizzle with cheese sauce. Add the lobster and grilled corn. Drizzle with a little more cheese sauce and then garnish with fresh basil and chives. Serve with any remaining chili honey butter. Eat!

Oh sweet little piece of deliciousness. This grilled cheese sandwich has become one of our absolute favorites. The simplicity of it is what reeled me in years ago when I saw it featured on a popular tv show. There is a secret ingredient that totally makes this sandwich!

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Mushroom and Havarti Turnovers.

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The most viewed havarti recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine