Tag Archives: the great big cheese cookbook

Were you overwhelmed with excitement when you read the title of this post? I know the feeling. The wave of excitement rolled over me when I received The Great Big Cheese Cookbook last week at our dinner at Bacchus with the Wisconsin Milk Marketing Board. The cookbook is just hands-down wonderful: beautiful pictures, TONS of recipes (and very “do-able” recipes at that), tidbits of cheese knowledge. And….it can be yours! This week we are hosting a giveaway where one lucky Haute Apple Pie reader will receive The Great Big Cheese Cookbook.

To enter to win, simply comment on our page and tell us about your favorite kind of cheese or your favorite cheese recipe. Leave your comments by Wednesday, August 18th. One lucky winner will be chosen at random.

To entice your appetite and drum up some enthusiasm about this book, I’ve decided to share a recipe with you from the book.

Fontina-Stuffed Pretzel Bread

Ingredients

1/2 C (about 1/2 medium) julienned yellow onion
1 teaspoon olive oil
1/3 C roasted red peppers, cut into 1/2-in. strips
2 teaspoons chopped fresh parsley
1/2 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme
2 C (8 oz) shredded Fontina cheese
1 C diced smoked baked ham
Salt and pepper, to taste
4 (6-in) pretzel rolls (if you are a Milwaukee native, Sendiks carries great pretzel rolls)

Preheat oven to 375. In a small skillet, saute the onion in oil until soft, 3-4 minutes. In a medium bowl, toss the sauteed onions with the peppers, parsley, thyme, cheese and ham. Season with salt and pepper.

To hollow the pretzel roll, cut off one end and set aside. Using a thin-bladed knife, gently cut the center out of each bread, leaving 3/8 inch around the edge. Use a small spoon to scrape out the inside of the bread. Set aside and save for another use (breadcrumbs!)

Stuff one-fourth of the filling mixture into the pretzel breads by using the end of a wooden spoon to gently push the filling into the bread. Replace the cut-off end, and wrap each bread in foil, leaving the foil open on top. Place the stuffed breads on a baking sheet. Bake for 10-15 minutes, until the bread is crisp and the filling is warm.

Pretty easy to make and very delicious! With the size pretzel rolls I bought, this made six sandwiches with a little extra filling on the side. If you can’t find pretzel rolls, use a good loaf of french bread. This would be a great appetizer, just slice and serve!

We are looking forward to hearing your thoughts on cheese! Don’t forget to comment on this post to win the cookbook!

*A special thanks to WMMB for providing the cookbook!