Fresh Cheeses are the Perfect Recipe for Summer

The cool, creamy flavors of fresh cheeses such as Feta, Mascarpone, Ricotta and Fresh Mozzarella provide the perfect base for beautiful summer fruits and vegetables. Summer entertaining is made simple with fresh cheeses in the following appetizer and dessert recipes:

Fresh Mozzarella Pesto Bruschetta

Number of Servings: 8

1 1/4 cups (3) tomatoes, diced
1 clove garlic, minced
1/4 cup olive oil, divided
2 tsp. balsamic vinegar
1/4 tsp. salt, or to taste
1/2 tsp. pepper, or to taste
1 Tbsp. fresh basil leaves, coarsely chopped
4 ciabatta sandwich rolls, cut in half horizontally
1/2 cup (2 oz.) Wisconsin Asiago cheese, shredded and divided
1/2 cup prepared pesto
16 oz. Wisconsin Fresh Mozzarella cheese, sliced into 32 slices

In a medium bowl, combine tomatoes, garlic, 1 tablespoon olive oil, balsamic vinegar, salt, pepper and basil; set aside.

Place ciabatta rolls on a baking sheet with cut sides facing up. Brush with remaining 3 tablespoons olive oil, sprinkle with 1/4 cup Asiago cheese and broil 2 minutes, or until golden.

Spread each roll half with 1 tablespoon pesto, and top with 4 slices of Fresh Mozzarella. Divide tomatoes evenly over cheese, and sprinkle with remaining Asiago cheese; serve.

Crumbled Feta Salad Tarts

Number of Servings: 30 tarts

30 small frozen filo pastry tart shells
1/2 cup plain yogurt
1/4 cup sour cream
1/2 tsp. lemon pepper
1/4 tsp. dried oregano leaves
1/2 tsp. garlic powder
1 Tbsp. lemon juice
4 oz. Wisconsin Feta cheese, crumbled
1/2 cup seedless cucumber, diced
1/4 cup red onion, diced
1/2 cup seeded tomato, diced
1/4 cup sliced ripe olives

Thaw filo tart shells according to instructions. In a medium bowl, combine yogurt, sour cream, lemon pepper, oregano, garlic powder and lemon juice; mix well. Stir in Feta. Add cucumber, red onion, tomato and olives; toss well. Allow mixture to marinate 1/2 hour before serving. To serve, fill filo tart shells with salad mixture.

Lemon Cheesecake

Number of servings: 16 pieces

2 cups (16 oz.) Wisconsin Part-Skim Ricotta cheese
2 8-oz. packages Wisconsin cream cheese, softened
4 eggs
1 cup buttermilk
1/2 cup sugar
2 Tbsp. cornstarch
2 tsp. vanilla extract
1/4 tsp. salt
Juice and grated rind of 1 small lemon

Preheat oven to 375 F. In a large bowl, beat Ricotta and cream cheese until smooth. Add eggs one at a time, beating well after each addition. Add remaining ingredients. Beat until smooth. Pour into a lightly buttered 9-inch spring form pan. Bake for one hour. Cool completely before serving. Garnish with fresh fruit if desired.

Biscotti-Wisconsin Mascarpone Parfait

Number of Servings: 6

8 chocolate-almond biscotti
2/3 cup espresso or very strong coffee
1/2 pound Wisconsin Mascarpone
1 egg, preferably pasteurized
1/4 cup sugar
1/2 cup whipping cream
1 pint fresh raspberries, washed and well dried

Break the biscotti into small pieces or pulse in food processor until roughly crumbled. Combine with espresso in small bowl and set aside. Combine the Mascarpone, egg and sugar in a medium bowl. Beat just until blended with electric mixer. Do not over mix. In another bowl, whip the cream. Gently fold cream into Mascarpone mixture.

In each of 6 clear, stemmed sherbet or wine glasses, layer some of the biscotti mixture, some of the berries and some of the Mascarpone mixture. Repeat layers. Top each with a raspberry. Refrigerate until serving time.