Cheese-Infused Recipes to Complement your Wine

• Lake Effect Cheddar on Toasted Baguette with Port Cherries (Presented by Three Brothers Wineries & Estates)
• Relish Ham & Smoked Cheddar Canape (Presented by Wagner Vineyards)
• Zesty Rotini Salad with Muranda Red Buddy Cheese (Presented by Toast Winery)

Lake Effect Cheddar on Toasted Baguette with Port Cherries

Presented by Three Brothers Wineries & Estates

Ingredients

1 oz. slices of Lively Run Lake Effect Cheddar

Sliced baguette, toasted

Spoonful of Port Cherries

Port Cherries:

1 lb. dried cherries

2020 Stony Lonesome Ruby Port

4 oz. butter

Directions

1. In a heavy bottom pot place the cherries and cover with Ruby Port.  Bring to a boil and turn heat to medium. Reduce the port to au sec.
2. Add butter and stir, allow to cool.

Relish Ham & Smoked Cheddar Canape

Presented by Wagner Vineyards

Ingredients

2 cups smoked cheddar cheese, finely shred 

1 cup cream cheese

16 oz. ham, finely chopped

8 oz. tomato 

1/4 cup onion finely chopped

1/4 cup celery finely chopped

1/4 cup balsamic vinegar 

1 oz. Wagner Vineyards Seneca Red 

1 tbsp. sugar 

2 tbsp. parsley 

1 French Baguette 

Directions

1. In a food processor, combine cheddar and cream cheese. Process until smooth. Allow to sit at room temperature.
2. In a bowl, combine ham, onion, celery and parsley. Add tomato, wine, sugar and balsamic vinegar. Mix and allow to marinate.
3. Slice baguette. Cover each baguette with cheese spread and top with a dollop of ham relish and serve. 
4. Serve with your favorite Wagner wine and enjoy!

Zesty Rotini Salad with Muranda Red Buddy Cheese

Presented by Toast Winery

Ingredients:

• 1 pound tri-color rotini pasta
• 2 cups Italian Dressing
• 8 ounces Muranda Cheese Company Red Buddy
• 2 cups cherry tomatoes halved
• 1 green bell pepper chopped
• 1 red bell pepper chopped
• 1 tablespoon basil
• 1 tablespoon oregano
• Salt and pepper

Directions:

1. Cook the pasta as per the package instructions. Drain the pasta into a colander and then dump it back into the pot. Add 1 cup of the Italian dressing and stir until the pasta absorbs the dressing. Cover the pot with a lid and cool for 30 minutes at room temperature.
2. In a large bowl add the pasta, cheese, tomatoes, green & red bell peppers, basil, oregano and the remaining 1 cup of Italian dressing and toss gently, then refrigerate at least one hour.
3. Season with salt and pepper, and then transfer the salad to a serving bowl. Serve.