There are few things that I enjoy more than a really good piece of cheese. Cheese can take an average dish to over the top with just a little sprinkle. One of my guilty pleasures is a glass of wine and some great cheese – add some good olives and I consider it a meal. It’s hard to believe that until my visit to Madison, Wisconsin I had never tried cheese curds. I didn’t even realize that you could eat cheese that made your teeth squeak. Cheese curds do just that, but boy are they delicious.
The fried cheese curds at the Dane County Farmers Market came in the most amazing flavors. I found myself shamelessly lining up over and over again to make sure that I could try all the flavors. I seemed to get away with what would normally be frowned upon with my excuse that, “I’m here from Florida and want to make sure that I remember the wonderful flavors from Madison.” The merchants gladly handed over sample after sample – a little polite chit-chat seems to go a long way in Madison. The people were just so friendly and seemed to love having a visitor from another state.
When our friends at American Family Insurance suggested a cheese theme for this week’s Back to the Family Dinner Dinner Table event, I was so excited and couldn’t wait to try to duplicate a recipe for fried cheese curds similar to what I had experienced during my visit. Minor detail, cheese curds are not very popular in the Tampa Bay area and the ones that I did find were nothing like the ones I tried in Madison.
I was a little sad, but I promise, you won’t be disappointed with this week’s recipe. It is still inspired by my visit to the Dane County Farmers Market and it is fabulous! If you can’t find broccoli rabe, you are welcome to use regular broccoli. But if you can find true rappini you are in for a special treat!
- Preheat oven to 400 degrees
- 1 bunch of broccoli rabe rapini (broccoli can also be used)
- 1 pound of cherry or grape tomatoes
- 4 garlic cloves, peeled
- 4 tablespoons of Olive Oil
- Salt and Pepper to taste
- 4 Small Naan or Flatbreads
- 1 cup Ricotta Cheese
- 2 Cups White Cheddar Cheese, grated
- 4 tablespoons shaved or grated parmesan cheese
- For the Roasted Tomatoes and Brocolli Rabe:
- Bring a large pot of water to a boil
- Add broccoli rabe to the boiling water and blanch for a minute
- Lay the Broccoli Rabe, tomatoes and garlic cloves on a large baking sheet
- Coat the vegetables with olive oil and sprinkle with Salt and Pepper
- Bake for approximately 1 hour turning the vegetables every 15 minutes, ensuring that the vegetables roast evenly
- Remove vegetables from the baking sheet and reserve the remaining olive oil mixture
- Lay the 4 flatbreads on a pizza sheet or baking sheet
- Cover each flatbread with ricotta cheese
- Sprinkle the grated white cheddar cheese over each flatbread
- Add the broccoli rabe and roasted tomatoes
- Lay the garlic in between the veggies (I like to slice the garlic but true garlic lovers will want to use whole)
- Sprinkle each flatbread with the reserved garlicky olive oil mixture
- Place back in the oven for approximately 15 to 20 minutes or until the cheese is bubbly
It is an honor to be hosting this week’s #SundaySupper around the family table with American Family Insurance and this group of talented contributors. We have had so much fun working with American Family Insurance on their Back to the Family Dinner Table Campaign and couldn’t wait to share our favorite Cheesy Recipes that are perfect for Sunday Supper? This week’s recipes are just amazing. We also have a Back to the Dinner Table Pinterest Board. Check out the recipes by clicking here or following American Family Insurance on Facebook, Pinterest and Twitter. They will continue to share more family favorite recipes and the stories behind them.
Cheesy Sunday Supper Recipes:
- Cheesy Buffalo Chicken Soup by Chocolate Moosey
- Fettucine Pumpkin Cauli-fredo by Cupcakes & Kale Chips
- Cheeseburger Chowder by Magnolia Days
- Three Cheese Lasagna with Meat Sauce by Webicurean
- Japanese Grilled Cheese & Kale Salad by NinjaBaking.com
- Cheesy Ham and Potato Bake by Country Girl in the Village
- Spinach Feta Greek Impossible Pie by Shockingly Delicious
- Cheesy Vegetarian Enchilada Soup by Curious Cuisiniere
- Steakhouse Bacon Alfredo Pasta by Juanita’s Cocina
- 3 Cheese Pumpkin Mac and Cheese by Bobbi’s Kozy Kitchen
- Cheddar Popcorn Soup by MarocMama
- Broccoli, Mushroom & Cheese Strata by Momma’s Meals
- Chili Relleno Casserole by That Skinny Chick Can Bake
- French Onion and Apple Soup by Supper for a Steal
- Cheesy Italian Sausage & Kale Quiche by girlichef
- Lighter Stove-top Mac and Cheese by Alida’s Kitchen
- Cheddar Potato Dumpling Soup by Cindy’s Recipes and Writings
- Prosciutto, Chevre & Radish Toasted Sandwich by Foxes Love Lemons
- Cheesesteak Poutine by The Girl In The Little Red Kitchen
- Roasted Tomatoes and Broccoli Rabe Flatbread Pizza by Family Foodie
And don’t forget, our eCookbook featuring many of our favorite recipes will be coming out just in time for the Holidays.
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here ? Sunday Supper Movement.
This post is sponsored by American Family Insurance. All opinions are my own.