How to cook cheese in the oven in foil. Recipes with cheese

Every modern housewife should have at least a little knowledge of cheeses. It is clear that it is impossible to know all 2000 varieties of this product if you are not a chef at a French restaurant, but it doesn’t hurt to have at least a superficial understanding of cheeses. We sometimes take the choice of cheese for cooking frivolously. different dishes, and if Italians knew that we use hard cheeses on pizza, many of them would not approve of our choice. Maybe it’s not so important what cheese to buy for what dish, it would be nourishing and tasty, but the rest is trivial. But gourmets think differently!

How to choose cheese for different dishes?

Pizza. Residents of Mediterranean countries are sure that without mozzarella, pizza turns into an ordinary open pie. The fact is that this cheese melts and stretches well, but does not spread, and if it is accidentally left in the oven, it remains soft and tender. Melted mozzarella gives golden brown crust, which when cooled does not harden and does not become rubbery.

Paste. For pasta Parmesan is most suitable, as it has a bright aroma and a spicy taste with nutty and fruity undertones. Due to the fact that it is very hard and dense, it can be cut into thin shavings, like paper, and the dish will look very impressive.

Lasagna. A very tasty lasagna is made with Parmesan and tender whey ricotta. For this dish, you should use fresh ricotta with a creamy, sweet taste, since aged cheese becomes hard and acquires sharp shades.

Greek salad. Without feta, familiar to mankind since ancient times, it is difficult to imagine the “correct” Greek salad, like any other vegetable snack. Salty feta has a soft yet dense texture, so the cheese cubes retain their shape even in multi-layered dishes.

Fondue. This dish is made with rich Swiss Gruyère cheese, which melts beautifully, and notes of fruit and nuts will add a pleasant flavor to any fondue product. exquisite taste. Experts advise adding the famous Emmental cheese to Gruyère, which will enrich the fondue with new shades of taste.

Rules for combining cheese with food

Selecting cheese for recipes is an art that anyone can learn. The most important thing is to learn a few simple principles.

Soft creamy cheeses with a delicate texture (Brie, Camembert, Smolensky) are served with toast, bread and flatbreads, with wine and fruit, and the most delicious is the combination of cheese with apples, pears, peaches and grapes.

Semi-hard cheeses (Edam, Gouda, Russian, Poshekhonsky, Dutch, Kostroma), smooth and buttery, melt well, so they are often used for baking. These varieties are suitable for snacks, desserts and fruits.

Goat's milk cheeses (President Rondele, chevre, soignon) are good in vegetable, mushroom and meat salads, in hot dishes and soups. They are often used for grilled dishes.

Blue cheeses with mold (Roquefort, Donablu, Gorgonzola) sound amazing in salads, in combination with crackers, fruits, desserts and expensive wine.

Hard cheeses (Emmental, Parmesan, cheddar) are used to make sandwiches, casseroles, pizza, julienne, and fondue.

Processed cheeses are suitable for soups, sandwiches, sauces, salads and snacks.

You should not combine cheeses with citrus fruits, the sharp taste of which will neutralize the rich cheese bouquet. Dried fruits and nuts perfectly highlight the taste of cheese, and experienced gourmets recommend adding a little honey to blue cheeses to enhance the taste. If we talk about the choice of wines, then fresh cheeses are in harmony with young wines, bright, piquant varieties such as Roquefort are served with tart wines and port, and soft, fatty cheeses are good with sparkling wines and champagne. The French culinary specialist Jean Anthelme Brillat-Savarin said: “A dinner that does not end with delicious cheese is like beautiful woman with one eye." Enjoying cheese is synonymous with enjoying life, so let cheese be on your table every day!

There are many recipes for dishes with cheese: snacks, salads, sandwiches. However, not everyone knows that cheese can also be prepared as an independent dish. Below we will look at this topic in more detail.

We will give examples of specific recipes: white mold cheese in foil, breaded cheese sticks and cheese casserole.

How to bake cheese: highlights

There are many types of cheeses: hard, soft and processed, fat and low-fat, blue cheese, smoked, pickled. However, any of them is a very delicate product. Improper baking can result in cheese that does not have a juicy golden brown crust, but rather a dry, burnt crust that resembles wood. Therefore, first of all, let’s talk about the basic rules:

1. For main dishes, especially those that require long baking (for example, meat), cheese is added towards the end of cooking if this dish is cooked without a lid.
2. As a rule, cheese is baked in breading, its own crust (Camembert, Hermelin) or any other “wrapper”, just in order to preserve its delicate taste.
3. The temperature for baking cheese is usually no higher than 200 degrees (usually 180).
4. Baked cheese is best eaten hot. Some dishes can be eaten cold, but such dishes should not be reheated; they lose much of their taste.

Cheese also goes well with potatoes. This recipe is described in the article.

Deliciously baked cheese: recipes

Cheese with white mold in foil

• A whole small wheel of cheese with a white mold rind is perfect for this recipe. This could be Hermelin, Camembert and other fatty soft cheeses with white mold. The most important thing here is the integrity of the cheese.
• spices: mixture of peppers, curry, dry ground garlic (optional);
• tomato paste or ketchup - as an option;
• vegetable oil;
• foil.

Cooking method:

1. Turn on the oven at 180 degrees.
2. Lightly coat the cheese with vegetable oil and ketchup so that the spices stick better.
3. Sprinkle the cheese with spices.
4. Lightly grease the foil with oil.
5. Wrap the cheese well and place it in a hot oven.

Baking time can vary from 20 to 40 minutes. As a rule, the cheese becomes soft and will leak when cut. An excellent snack for baked cheese would be, for example, French fries.

Double breaded cheese sticks

We will need:

• hard cheese;
• vegetable oil;
• flour;
• egg;
• Italian herbs;
• a little bit of milk.

Cooking method:

1. Preheat the oven (180).
2. Cut the cheese into bars (the size of your finger).
3. Beat the egg with milk.
4. Lightly moisten each piece of cheese with milk and roll in Italian herbs.
5. Then roll in flour, dip in egg with milk, again in flour, in egg.
6. Carefully place the cheese sticks in a greased pan. If desired, the bottom and edges of the mold can be first rubbed with garlic and then greased with oil.

You need to bake the cheese for 20-30 minutes (depend on your oven).

Cheese casserole

Products for casserole:

• hard cheese (Russian, Kostroma or any other, not necessarily expensive);
• tomatoes;
• garlic;
• eggs;
• ham;
• onions;
• sour cream;
• dried herbs;
• fresh dill;
• vegetable oil.

Cooking method:

Temperature range - 160-180 degrees.

Preparing ingredients for casserole.

1. We cut the tomatoes into rings. Place on a greased baking sheet, sprinkle with crushed garlic and herbs. Place in the oven for 15 minutes.
2. Cut the onion into rings and fry in oil until golden.
3. Cut the cheese into cubes approximately 1*1 cm.
4. The ham is at your discretion: you can cut it coarsely, you can finely, you can grate it.
5. Mix the egg with sour cream and chopped dill.
6. Mash the baked tomatoes with a fork, but not all, but about one third.
7. Now mix everything in a baking dish: egg mass + cheese + ham + onion.
8. Send to bake for about 40 minutes (at 180 degrees). The casserole should harden.

The good thing about this dish is that it can be eaten hot or cold.

These are just a few of the recipes we hope you will love. You can invent your own dish yourself, since baking cheese is not difficult, you just need to follow our tips and use your imagination.

Baked cheese is a component of a huge number of dishes cooked in the oven. Despite the fact that cheese is most often not the main, but an additional ingredient, and in some cases it is added last and in small quantities, this does not make its role less important - baked cheese gives dishes tenderness, creamy softness and a delicious taste. Whether it's a golden-brown cheese crust or a sticky one cheese filling, cheese is good always and everywhere, it is always in place and you certainly can’t spoil a dish with it, like porridge with butter!

The abundance of dishes that can be cooked in the oven with cheese is simply dizzying - hot sandwiches, casseroles, chops, pies, puff pastries, lasagna, pizza, khachapuri, buns, julienne, meat and vegetable snacks and much, much more. Potatoes, chicken, and fish taste better with cheese. But what cheese should you choose for baking? If you need an appetizing cheese crust, hard and semi-hard cheeses are perfect. Parmesan, Dutch, Gouda, Swiss, Cheddar, Emmental, Russian, Poshekhonsky, Kostromskoy and other similar varieties are simply created for baking - these cheeses are quite buttery and melt well. Separately, it is worth noting the pizza, which becomes especially tasty when Mozzarella is added - this type of cheese not only allows you to get a golden brown crust that does not harden and does not resemble rubber when frozen, but also makes the dish aesthetically attractive. The advantages of this cheese also lie in the fact that it melts well without spreading, and when left in the oven for a long time it does not cease to remain soft.

If you need cheese as a filling, for example, for puff pastries, khachapuri, lasagna or rolls, choose soft cheeses such as Brynza, Suluguni, Adygei, Brie and Feta. The filling with such cheeses will always remain tender. By the way, as for baking, here cheese can be added not only to the filling, but also to the dough, and also sprinkled on top of the dish to obtain a crispy crust.

Needless to say, baked cheese makes any dish simply indecently delicious! Can't wait to try it yet? Then please come to the table!

Potatoes baked with cheese will be an excellent side dish for any dish. Tender, literally melt-in-your-mouth potatoes with a crispy cheese crust will please everyone without exception. In this case, cheese allows you to turn banal potatoes into a very presentable dish. It is worth noting that for baking it is best to take well-cooked potatoes - otherwise they should first be boiled until half cooked.

Baked cheese – Potatoes baked in cream and cheese

Ingredients:
1 kg potatoes,
200 ml low-fat cream,
150 g hard cheese,
2-3 cloves of garlic (optional)
1 teaspoon dried oregano,
1/2 teaspoon dried rosemary,
butter,
salt and ground black pepper to taste,
greens to taste.

Preparation:
Preheat the oven to 200 degrees. Peel the potatoes and cut into thin slices. Place in a large bowl, add spices, salt and pressed garlic, if using. Mix well. Place the potatoes in a greased baking dish in several layers. Pour in cream, grease top layer melted butter using a pastry brush and bake in the oven for about 40 minutes. After this, sprinkle the dish with grated cheese and bake for about 20 minutes until the cheese is browned and the potatoes are soft. Ready dish sprinkle with chopped herbs and serve.

If you have some broccoli and zucchini left in your refrigerator, this is a great reason to make a delicious vegetable casserole with cheese from them. Tender vegetables go well with salty cheese, and potatoes or rice are perfect as a side dish for this dish.

Baked Cheese – Broccoli and Zucchini Casserole with Brynza

Ingredients:
250 g broccoli,
1 zucchini,
150 g Brynza cheese,
50 g hard cheese,
salt and ground black pepper to taste.

Preparation:
Divide the broccoli into florets and boil in boiling water for 3 minutes. Add salt to the grated zucchini and let stand for 20 minutes, then drain the liquid. Mix zucchini with chopped cheese. Place the broccoli in a greased baking dish. Salt and pepper. Place the zucchini with Brynza on top, sprinkle with grated cheese and place in an oven preheated to 180 degrees for about 20 minutes.

Everyone has tried oven-baked chicken wings, but what about baking them with cheese? This method will not only diversify the usual dish, but will also make it more tender and even more tasty.

Baked Cheese – Chicken wings baked with cheese

Ingredients:
1 kg chicken wings,
2 onions,
150 g hard cheese,
5 tablespoons of mayonnaise,
3 cloves garlic (optional)
1 teaspoon ground turmeric,
1 teaspoon ground paprika,
1 teaspoon salt,
ground black pepper to taste.

Preparation:
Trim off the sharp ends of the chicken wings. Rinse and dry thoroughly with paper towels. Place wings in a large bowl. Add mayonnaise, onion cut into rings or half rings, salt, spices and chopped garlic, if used. Mix everything thoroughly with your hands and put the wings in the refrigerator for 1 hour to marinate. After this, place the wings along with the onions on a baking sheet lined with parchment paper. Sprinkle grated cheese on top and bake in an oven preheated to 200 degrees for 20-25 minutes.

Baked cheese is a classic component of oven-cooked portioned meat. We invite you to cook pork chops with tomatoes and champignons under a delicate cheese cloud - this dish is not only suitable for an ordinary family meal, but will also decorate a festive feast.

20 recipes with baked cheese crust.

BAKED MACARONI WITH CHEESE
Ingredients:
Pasta (feathers, snails) - 400 g
Cheddar cheese (or other hard cheese, cut into thin slices) - 450 g
Butter - 30 g
Salt (and freshly ground pepper) - to taste
Bread crumbs - 100 g
Parsley (finely chopped) - 10 g

1. Preheat the oven to 180C. Boil pasta in salted water until al dente, drain.

2. Grease a baking dish with oil, place a quarter of total number pasta, place a layer of cheese slices on top, add a little salt and pepper. Add 3 more layers of macaroni and cheese in the same manner.

3. In a small bowl, mix bread crumbs (crackers) with finely chopped parsley and a small amount of butter, sprinkle on top of the last layer of cheese. Bake in the oven until golden brown (about 25 minutes). Serve immediately.

EGGPLANT BAKED WITH CHEESE AND TOMATOES
Ingredients:
Eggplants (large) - 2 pcs.
Tomatoes - 4 pcs.
Cheese (hard) - 100 g
Garlic - 2 cloves
Green
Refined vegetable oil

Wash the eggplants, cut lengthwise into medium-thick slices, and place in salted water for 15-20 minutes.

Lightly grease a baking tray or refractory dish with vegetable oil, grate the cheese on a coarse grater, peel the garlic, crush and mix with the cheese. Wash the tomatoes, dry them, cut into thin slices.

Remove eggplant slices from water and dry paper towel and place on a baking sheet. Place tomato slices on each slice and sprinkle cheese on top. Bake in the oven for 20-25 minutes until done.

Serve hot with fresh herbs (dill), green salad and cherry tomatoes.

HOT ONION PIE WITH CHEESE
Ingredients:
Leek - 800 g
Chopped dough - 250 g
Cheese (marol) - 100 g
Chicken eggs - 4 pcs
Butter - 50 g
Cream - 150 ml
Walnut - 1 piece
Salt
Pepper

Wash the leek, cut off the roots, bases and tips of the feathers, and remove the tough outer layers. Cut the stems into pieces (about 1 cm). Melt the butter in a saucepan with the crushed walnut, put the chopped leek there, add water, salt and pepper and simmer for 10 minutes, stirring from time to time. Then drain the leek in a colander. Grease a round baking pan and place the dough into it. Beat the eggs, pour in the cream, salt and pepper, add leeks, stir and pour everything onto the dough. Cut the cheese into slices and place on top. Place the pie in an oven preheated to 180°C and bake for about half an hour until it is golden brown. Serve hot.

Mushroom julienne
We will need:
(for 10 servings)
600 g mushrooms ( forest mushrooms or champignons)
150 g hard cheese
0.5 l cream
2 medium onions
1 can of olives
green
butter
1 tbsp. flour
salt

Cut the mushrooms into medium pieces, finely chop the olives. Finely chop the onion and fry in butter until golden brown.
Fry mushrooms in butter. Mix with olives and fried onions. Cool.
Add finely grated cheese, chopped herbs, half a liter of cream and 1 tbsp to the mushrooms. flour, mix everything thoroughly.
Divide the mixture into cocotte bowls.
Bake in an oven preheated to 200 degrees for 30 minutes. Julien is ready!

CHEESE PIZZA
Ingredients:
Yeast (dry) - 0.5 packs
Sugar - 1 tsp.
Wheat flour - 1.5 cups.
Salt - 1 tsp.
Olive oil - 2 tbsp.

For the filling you can use salami, prosciutto, tomatoes, Parmesan, fried peppers, goat cheese, figs, basil, marinated artichokes, fried eggplant, capers, pesto sauce (cheese), mozzarella, anchovies

Preheat the oven to 180°C. Dissolve yeast and sugar in 2/3 cup warm water. Wait 5 minutes until bubbles appear and add oil. Mix flour and salt, make a well in the center and pour in the yeast. Knead into a thick dough using your hands. Place it on a floured surface and continue kneading until it no longer sticks to your hands. Then leave the dough for an hour in an oiled container, covered with a cloth. During this time it should double in size. Roll out the risen dough on a floured table in a thin layer and cut it into circles with a diameter of approximately 12 cm. Transfer the circles to a baking sheet, cover with a cloth and leave for another half hour. Then brush with oil, top with your choice of toppings and bake for 15 minutes until the pizza is golden brown.

QUIZHE WITH TOMATOES
Ingredients:
Filling
Zucchini - 2 pcs.
Cherry tomatoes - 150 g
Onion - 1 onion
Garlic - 2 cloves cloves

Chicken eggs - 3 pcs
Cheese (semi-hard) - 200 g
Cream - 200 ml
Pepper (black)
Salt
For the test
Wheat flour - 250 g
Butter - 125 g
Salt
Water - 1/2 cup.

Prepare the dough: rub the butter and flour with your fingers, add salt and slowly pour in water, knead, roll into a ball, put in the refrigerator for an hour.

Cut the onion into half rings, fry with garlic in oil until golden brown, remove. In the same oil, fry lightly salted zucchini circles (5–7 mm).

Roll out the dough into a circle with a diameter larger than the mold. Line a lightly greased pan with dough to form sides and prick the dough with a fork. Sprinkle with onions, place zucchini slices and cherry tomatoes pierced with a fork on top. Mix the ingredients for the filling and pour the mixture over the vegetables. Bake in the oven at 200 C for about half an hour.

CHEESE BAKED WITH PUMPKIN AND SAGE
Ingredients:
Pumpkin (cut into cubes) - 600 g
Olive oil - 1 tbsp.
Cream 20% fat - 140 ml
Chicken eggs - 5 pcs
Taleggio cheese (cut into cubes) - 100 g
Sage (fresh leaves)

Chop the pumpkin, place on a baking sheet, sprinkle with oil, season and bake in the oven preheated to 180 C for 15-20 minutes. Then let it cool. Beat eggs with cream and season. Grease 8 muffin tins, fill halfway with egg mixture, and top with pumpkin, cheese and sage. Bake for 15-20 minutes until the dish has risen and has a nice crust. Cool for 10 minutes and remove from the molds.

POTATO GRATINE
WE WILL NEED:
About 1 kg of potatoes
200 ml cream 30% fat
250 ml milk
2 cloves garlic
Nutmeg
Salt
Pepper
Butter for greasing the pan
100 g Parmesan cheese

Peel the potatoes, cut into thin slices (2–3 mm). Grease a baking dish with butter and place the potatoes in it in layers (the slices should overlap each other).
Mix cream and milk, salt and pepper, add a little grated nutmeg and crushed garlic. Stir and pour this mixture over the potatoes.
Cover the pan with foil and bake for about an hour at 190 degrees.
Remove the foil, sprinkle the potatoes with grated cheese and place under a hot grill for 5 minutes.
Cool the gratin slightly, cut into portions and serve with meat, poultry or fish.

MEAT IN FRENCH
Ingredients:
Beef (fillet) - 800 g
Onion (medium) - 2 onions
Red wine - 1 glass.
Cheese - 300 g
Spices

Cut the fillet lengthwise to form thin slices. Beat them well, grate them with salt and spices (you can use a pepper mixture), place them in a deep plate or pan and pour wine over them. The minimum time for marinating beef is half an hour, but if possible, it is better to leave it overnight. Grease a baking sheet with vegetable (preferably olive) oil, place the meat on it, and onion rings on top.

Sprinkle with grated cheese and place in the oven over medium heat for about an hour.

French-style meat can be cooked immediately with a side dish. To do this, place potatoes cut into thin circles (and pre-cooked for 2-3 minutes in boiling water) on top of the onion. Also sprinkle cheese on top. This treat is ideal for a holiday table.

CASSERLE WITH EGGPLANT AND CHEESE
Ingredients:
Eggplants - 1 piece
Refined vegetable oil - 3 tbsp.
Tomatoes - 6 pcs.
Cheese (hard) - 150 g
Parsley
Lemon - 1 piece
Salt
Pepper

Cut the eggplant into thin rings and fry. Thinly slice the tomatoes. Grate the cheese. Stir in butter, parsley, lemon zest, 1 tbsp. l. lemon juice, salt, pepper. Place vegetables and cheese in a greased pan, pour sauce, bake for 10 minutes. The casserole is ready as soon as the cheese begins to melt.

Pork in cheese crust
Ingredients
500 g pork fillet
1 cup ketchup (or tomato paste)
3 cloves garlic
300 g cheese (hard)
salt
pepper

If you use tomato paste, it is advisable that it is not sour.
A loin or neck is ideal for this recipe.
Can be prepared as a side dish mashed potatoes or rice
The specified amount of ingredients makes 5-6 servings.

Cut the meat into pieces about 2 cm thick.
Mix tomato paste with garlic squeezed through a garlic press, add salt and pepper.
Roll the pieces of meat in tomato sauce
Place on a baking sheet and place in the oven. Fry at 180 degrees for 30 minutes.
Grate the cheese on a medium grater.
After 30 minutes, remove the baking sheet from the oven, sprinkle the meat with cheese and place in the oven for another 10-15 minutes.

Baked salmon with cheese and nut crust
Ingredients:
700 g salmon fillet (salmon, trout)
50 g semi-hard cheese
small bunch of parsley
small handful of almonds
40 g butter
salt and pepper to taste

Finely chop the parsley. Pour boiling water over the almonds, leave for 10 minutes, then remove the skin and make shavings with a knife. You should get 2 tbsp of both greens and nut chips. spoons.

Grease the baking dish generously with butter. Cut the fish into portions, add salt and pepper, and place in a single layer in the pan.

Grease the salmon with the remaining butter, sprinkle with a mixture of grated cheese, parsley and almonds.

Place in the oven and bake for 20-25 minutes at 190 degrees.

Chicken with cheese crust
To prepare this dish we need:
chicken,
potato,
onion,
spices
cheese.
Cut the chicken into pieces and rub with barbecue spices and let stand. Peel the onions, potatoes and cut them into plastic pieces. Grease the bottom of the mold with butter and place the potatoes. Place onion rings on top. And place pieces of chicken skin side up on the onion.
Place in the oven for 30-40 minutes at a temperature of 140 degrees, more is possible, make sure that the chicken is cooked and the potatoes do not burn.
When the chicken is cooked, raise the temperature to 180 and spread the grated cheese on the chicken pieces. Let the cheese fry and remove the pan from the oven.

Chicken liver in cheese crust
Ingredients:
Chicken liver 1 kg
Onion 1 large onion
Olives 100 gr
Sour cream 20% 200 gr
Hard cheese 150 gr
Smoky red pepper, salt to taste
Breadcrumbs
Vegetable oil for greasing the mold and frying 100 g

Cooking method:
Rinse the liver and place in a colander to drain excess water.
Cut the onion into half rings. Fry on vegetable oil until transparent.
Fry the liver in hot oil for 5 minutes over high heat, then reduce the heat, add salt and pepper, and simmer for another couple of minutes.
Grease a baking dish with oil and sprinkle with breadcrumbs.
Place liver, olives (cut in half), onions.
Spread generously with sour cream and grate cheese on top.
Bake in the oven at 200 degrees until golden brown.

Rice cake with sole under cheese crust
Ingredients:
2 cups/200ml/long grain glasse rice
1 kg fish fillet Sole
200 gr. cream 15%
3 cups vegetable broth
3 tbsp flour mixed in 1/2 cup water
1 grated onion
2 cloves garlic, grated
3 medium carrots, grated
150 gr. green onions
50 gr. dill
50 gr. parsley
5 tbsp. olive oil
150-200g. Eden cheese
salt and pepper from mills 4 colors

Cooking method:
pour vegetable broth over the fish and boil/no more than 5 minutes from the moment of boiling/.save the broth. We will need it.
Lightly fry the onions, garlic and carrots. Let cool and add dill, parsley and green onions and mix well.
Grease the pan with oil and line the entire surface with uncooked rice.
dilute the flour with water and add to the fish. Combine with some of the greens and, stirring, spread in an even layer on the rice.
cover with the remaining herbs and pour about 1 cup of broth, which we saved after boiling the fish, over the entire surface.
Distribute the cream in the same way.
Bake in the oven at 180" for 60 minutes. Every 20 minutes, pour broth over the entire surface.
so that the pie does not burn on top. You can cover it with foil.
ready pie sprinkle with grated cheese and bake until golden brown. The pie is delicious both hot and cold.

Lamb baked in foil with tomatoes and green onions, covered with cheese
Ingredients:
400 g lamb ribs
2 tomatoes
onion greens
parsley
4 tbsp. l. grated cheese
1 tbsp. l. lemon juice
vegetable oil
red pepper
salt
ground black pepper

Cut the lamb ribs into portions, add salt, sprinkle with red and black pepper, sprinkle with lemon juice and fry in vegetable oil until cooked.
Place the cooked meat on a sheet of foil and sprinkle with finely chopped onion.
Place the next layer of tomatoes cut into semicircles.
Place grated cheese on the tomatoes. Fold the foil and secure the edges. Bake in the oven at 200°C for 30 minutes.

When serving, garnish with parsley and onions.

Chicory salad with ham and cheese crust
Ingredients:
8 heads of endive lettuce
salt, pepper
60 g butter
3 tbsp flour
250 g milk
150 g. grated cheese
8 slices ham

Cooking method:
Peel the salad, cut out the stalk from each head, then blanch in large quantities boiling salted water for 3 minutes, then remove and rinse cold water and let the water drain.
Heat the butter in a saucepan, add the flour and lightly brown it. Pour in the milk, stirring, bring to a boil and cook a little over low heat, stirring constantly. Then add the cheese until it melts, add salt and pepper.
Heat the oven to 200 degrees.
Wrap each piece of salad with a slice of ham and place them all in a greased baking dish. Pour the sauce evenly and bake until golden brown for about 15-20 minutes.

Pancakes with ham and cheese crust.
Ingredients:
pancakes:
-3 eggs
-150ml milk
-125g flour
-2 tablespoons butter
-1/2 teaspoon salt
filling:
-120g lean ham
-230g 30% sour cream
-1 small head of onion (I have 50g)
-5 fennel seeds
-10 cumin seeds
-1/4 teaspoon nutmeg
- ground white pepper
-salt
Besides:
-100g cheese (I used Burlander)
-several green onions (3-4pcs)
- butter (for greasing the baking sheet and frying pan)
-frying pan d=14cm

Cooking method:
Dough. Melt the butter and let it cool slightly. Mix milk, eggs, salt and flour. Add melted butter to the dough and leave for 15 minutes to swell. From the dough, bake 9 pancakes with a diameter of 14 cm (I greased the pan with butter only once, then baked the pancakes in a dry frying pan). Cover the warm pancakes cling film and start filling.
Filling. Fry fennel and caraway seeds in a dry frying pan until fragrant (do not allow them to darken), remove from heat and crush in a mortar. Chop the onion very finely. Cut the ham into cubes. Season the sour cream with cumin, fennel, nutmeg, white pepper and salt. Add onion and ham to sour cream and stir. Spread the ham cream over the pancakes and wrap carefully.
Preheat the oven to t=200C.
Place the pancakes on a greased baking sheet. Sprinkle the pancakes with finely grated cheese. Bake in preheated oven for approximately 13-15 minutes.
Green onions wash, dry and cut into rings on the bias.
Sprinkle the finished pancakes green onions and serve immediately.

Quince stuffed with spicy minced meat under a cheese crust
What you need:
quince
4 pcs.

For the filling
minced chicken, pork, beef (2:1:1) 700-800 g
onion 1 pc.
finely chopped garlic 2 cloves
parsley, cilantro 1 bunch
freshly ground pepper to taste
salt to taste
spices to taste

For the cheese crust

Parrano cheese 300-400 g

What to do:
Cut the quince into halves. Cut out the flesh from each, leaving the walls about 1 cm thick.
Fill each “basket” tightly with minced meat with the addition of finely chopped onions, garlic, herbs and spices, and place in an oven heated to 200°C on a greased sheet. a small amount oils for 15-20 minutes.

Then reduce the temperature to 170-180°C, pour 0.5 cm of water on the bottom, and pour a mixture of sour cream and heavy cream on top of the “baskets” (quince with filling will be juicier). Continue baking for another 20-30 minutes (check readiness by piercing the quince - if the knife goes in without difficulty, then it’s enough).

Grate the cheese on a coarse grater, add chopped parsley and dill, a little mayonnaise for the viscosity of the mass (you can add a little chopped garlic for piquancy). At the end of cooking, place the cheese mixture on each basket and place under the grill for 3-5 minutes until browned.

Cutlets with cheese crust
1 stale bun
1 onion
500 g mixed minced meat
1 egg
1/2 tsp. tablespoons chopped basil
1/4 tsp. tablespoons chopped marjoram
salt
ground black pepper
200 g Gouda cheese
3 tomatoes
Soak the stale bun in water, then squeeze it thoroughly. Onions peel and chop finely. Mix minced meat, onion, bun, egg, herbs and spices and knead well.
Preheat the oven to 200°. Grate the Gouda cheese on a fine grater, add half to the minced meat. Season thoroughly with salt and pepper.
Form 8 small cutlets from the minced meat and place on a greased baking sheet. Wash the tomatoes, peel them if desired, cut into slices and spread over the cutlets. Roast in the oven for about 10 minutes.
Remove the cutlets from the oven, sprinkle with the remaining grated cheese and bake until done, about 10 minutes. If desired, garnish the dish with basil and lemon wedges.

Baked brie is incredibly tasty and very simple. I serve it both as an appetizer and as a main. This is one of the dishes that all my friends ask HOW? And I soon had a problem with what, if not bread, I found three answers: champignons (like today) boiled or baked cauliflower and onion casserole. When you need to feed quickly, tasty and beautifully, this is one of the most impressive options, especially if served with Kir (white wine with blackcurrant liqueur). Yes, and most importantly there is practically no effort, it takes 25 minutes. Very good way spend an evening with girlfriends or serve as a warm starter at a big party, and even for romantic dinner...

Ingredients for 4 servings:
Brie cheese 500 gram circle
1 tbsp. olive oil
Small sprig of fresh rosemary

24 pcs - Champignons (small ones preferably, mine are a bit large)
3 tbsp. refined vegetable oil (refined only)

Process:
Turn on the oven to preheat at 180 degrees. I cook everything at the same time, so first, quickly wash the mushrooms and shake off the water. Line two baking sheets with baking paper; for the cheese, I cut out a circle (but this is aesthetic insanity). Place the mushrooms on the first baking sheet and pour over the top refined oil, and stir so that the oil is on all the mushrooms. The photo shows buttered and finished mushrooms.

This is the kind of cheese I buy in Auchan, it’s from France, which makes me very attracted to it)))

Remove the paper from the cheese; if it is in a paper or wooden box, bake it directly in it, if not, like mine, then it’s okay. You need to cut off the crust on one side so that the edges are about 1 cm thick. To do this, I cut a circle and a cross in the middle of the circle with a knife.

Now I carefully cut off each quarter. If it’s not successful, you cut it too deep with a knife, then cut the cheese from the removed piece of crust and place it on top of the circle. The removed crust can be eaten or thrown away.

Place fresh rosemary on top and pour 1 tbsp. olive unrefined oil. Spread the butter over the entire surface of the cheese that does not have a crust. Place the cheese on a second baking sheet lined with baking paper.

Place Brie in the preheated oven on the second rack from the bottom, and the champignons on the second rack from the top and bake for 10 minutes. Stir the mushrooms and bake for another 10-15 minutes until the cheese begins to boil. But it shouldn't boil very hot, so 20-22 minutes is enough once the first bubbles appear. Prepare a plate or board for the cheese.

If you bake in a box, then taking out the Brie will not be difficult, in my case it is not very easy, you can’t spill it! Therefore, very carefully, since everything is very hot, pull the paper and drag the Brie onto the prepared surface for serving, I prefer a board or a large plate, then you can put the prepared mushrooms or cabbage next to it. Cut the paper in a circle so it doesn't get in the way.

Serve immediately, with a few spoons. Scoop the cheese with a spoon and pour over the champignon.

Directly into the mouth. Intoxicating! All the girls will die of delight. Since this is food with a process, it takes some time and hands and heads and conversations will not subside. The crust is edible and very tasty!

bon appétit