The Art of [Grass Fed] Cheese

Open Faced Sandwich with Brie, Prosciutto [or Pastured Turkey],
Caramelized Onion, & Arugula

and, Cheese Stuffed Organic Cherry Tomatoes

Since people aways write me asking where my head is at so far as healthing eating, let me reiterate the following points on eating delicious, but still eating healthy……….

** I TOTALLY AVOID COMMERCIAL CHEESE AND DAIRY, and spend the extra for grass fed cheesee

** I try to use organic vegetables whenever they are available, if for nothing else, better taste

**I have a little more flexibility that most "health nuts", by utilizing papaya enzymes (I make my own capsules) to digest gluten and meat

** I normally replace ham and prosciutto with thin sliced pasture raised turkey, just personal preference (I cave to the prosciutto urge once or twice a year, but I don't force it either way, 'cause the urge only comes every blue moon)

** I eat very few grains, (just went 5 months without any grains whatsoever), but no way I can make myself hate fresh baked bread, until I learn to make my own, I look [hard] for quality breads, this link is an
example of healthy bread ingredient list from Sami's Bakery Bread

Open Faced Sandwich with Brie, Prosciutto [or Pastured Thin Slice Turkey]

 

* 8oz. Grass Fed Brie or other Grass Fed Cheese, baked
(I TOTALLY AVOID COMMERCIAL CHEESE)

* 1/2 organic red onion, sliced thin

* 1/2 loaf quality artisan bread (read note above for healthy bread ingredients)

6 slices prosciutto
as mentioned, before I normally replace prosciutto with thin sliced Pasture Raised Turkey
I TOTALLY AVOID CONVENTIONAL TURKEY

1 cup organic arugula

4 leaves organic fresh basil

Pink Himalayan Salt (AVOID COMMON TABLE SALT)

Organic Coarse Ground Pepper, to taste

1 Tablespoon organic  brown sugar (from the original recipe, I eat so little sugar so I can concede the point)

My own quick recipe for a sandwich sauce, so sandwich is not so dry, mix dijon mustard and Manuka Honey for an AMAZING quick Honey-Dijon sauce

Sandwich Directions

Preheat oven to 350F.

Add a little Coconut Oil to a baking sheet and place Brie in center of pan. Bake for 20 minutes.

Let it rest for a couple minutes before cutting. Cut into thick slices.

Thinly slice onion. In a large saute pan over medium heat, cook 4-5 minutes (or until just tender) with brown sugar.

Slice bread into thick slices. Layer on prosciutto, caramelized onion, arugula, basil (optional), and baked Brie slices.

Salt and Pepper to taste.

Add optional blend of Dijon Mustard and Manuka Honey.

No law exists that I know of,  that this has to be an Open Faced Sandwich

This make a great Closed-Faced Traditional Sandwich,

or makes a great Deluxe Grilled Cheese Sandwich grilled in a little Grass Fed Butter
(AVOID CONVENTIONAL BUTTER, MARGERINE, AND SPREADS)

or more preferably, grilled in a little heart healthy Coconut Oil

Herb and Cheese Stuffed Tomatoes

30 organic cherry tomatoes

Original recipe called for 1 container 5.2oz President Gourmet Cheese Herbs de Provence

(although, I prefer grass fed Feta, I've been into that lately, I TOTALLY AVOID COMMERCIAL CHEESE)

Sprigs of fresh Organic Thyme, Oregano, Savory, Rosemary; optional as garnish

30 pieces hard salami, thick sliced, I replace with Whole Foods Spicy Turley Sausage (optional)

Herb and Cheese Stuffed Cherry Tomato Directions

Slice tops off of tomatoes.

Scoop out the inside using a very small spoon.

Stuff the cheese into tomatoes.

Depending on type of cheese, you might be able to finely dice herbs and with food prep gloves, work the spices into the cheese, (like with Grass Fed Feta)

Serve with a slice of salami (from original recipe, I replace with a thin slice of spicy Whole Foods Turkey Sausage)

and a dusting of fresh herbs, add small skewers or fancy toothpicks if desired

recipes and food photography credits to the Design Love Fest Blogspot

 

~stay healthy~

 

click here or the photo below to see all my articles in "The Healthy Chef's Cookbook"

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