I had a culinary scare a few months ago where I thought I might be lactose intolerant. I was so horrified at the prospect of giving up dairy that I dealt with pain and agony, quietly eating my cheese, and ignoring the fact that my body was mad. I luckily realized it wasn't a dairy allergy, because truly the thought of a life without cheese was too much for me to handle! I have always had a thing for cheese, no cheese platter is safe if I'm in the room. Not to mention the fact that I seem to add cheese to every recipe I make.
When the people at Wisconsin Cheese asked me to create an original recipe for them, I was thrilled. I couldn't wait to get in the kitchen and get to work with a new cheese recipe. However, I was concerned... I mean, I live in New Jersey, how am I supposed to find Wisconsin Brand Cheese? After a quick search through their website I realized I use some of their cheese brands daily! And it certainly wasn't challenging to find at all.
I created a simple spring appetizer using my two favorite Italian cheeses- Parmesan and mozzarella. This came together very quickly and was extremely delicious. I was thrilled with the end results and I can't wait to make this again. This is great to make for company- it required minimal work but it looks delicious and impressive!
Source: Stephanie Cooks Original
Italian bread, sliced into 3/4 inch slices
Wisconsin Brand Parmesan cheese, freshly grated
Tomato slices (1 per crustini)
Wisconsin Brand fresh mozzarella cheese (1 slice per crustini)
Large shrimp, peeled and deveined (2 per crustini)
1- Preheat the oven to 350.
2- Slice the Italian bread into as many slices as desired.
3- Using a pastry brush, brush a thin layer of olive oil over each crustini. Top with a sprinkle of parmesan cheese, about 1/2 tsp per crustini.
4- Bake until the bread is lightly golden, about 4-7 minutes. Remove from the oven and set aside.
5- Meanwhile, toss the shrimp with pesto (about 1 tsp per 2 shrimp) and season with salt and pepper. Toss well. Grill on an indoor grill pan, outdoor grill, or simply sautee in a skillet until cooked through. Remove from the heat and set aside, keeping hot.
6- Top each crustini with about 1 tpsb of pesto. Top with a tomato slice and a piece of mozzarella cheese. Place it back in the oven until the cheese softens, about 5-7 minutes.
7- Place two shrimp atop each crustini. Serve hot.