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Boursin Stuffed Sliders

2 Tbsp. Halladay's Boursin Cheese Seasoning
cup ricotta or cream cheese
cup mozzarella cheese, shredded
1 lb. ground beef
Slider buns

Combine seasoning, ricotta and mozzarella; blend well. Form beef into small balls. Using your thumb, make a hole in the center of balls; spoon a small portion of mixture into each. Grill or cook in a skillet, 3-5 minutes on each side, or to liking.

SIMILAR RECIPES

Roast Beef & Boursin Sandwich

1 (8 oz.) bar cream cheese, softened
1 Tbsp. Halladay's Boursin Seasoning
Thinly-sliced roast beef
French baguette

Combine cream cheese and seasoning. But baguette lengthwise and pile on desired amount of roast beef. Top with seasoned cream cheese. Place under broiler until cheese is warm and bubbly.

Veggie Cream Cheese Cheeseball

cup carrots, shredded
cup scallions, chopped
1 (8 oz.) bar cream cheese, softened
2 Tbsp. Halladay's Farm Market Vegetable Seasoning

Combine cream cheese and seasoning. Fold in cup of carrots and cup of scallions. Form into a ball; chill for at least 2 hours. Roll in remaining carrots and scallions just before serving.

Cranberry Pecan Cheddar Cheeseball

Cranberry Pecan Cheddar Cheeseball

cup Pecans, toasted and chopped
1 (8 oz.) pkg of cream cheese, softened
1 cup of white cheddar cheese, shredded
1 Tbsp. Halladay's Chardonnay Seasoning
1 cups dried cranberries

Beat together the softened cream cheese, cheddar cheese and chardonnay dip blend until well blended. Form into a ball and wrap in plastic wrap and chill for at least 30 minutes. Roll in pecan and cranberry mixture.

Mushrooms Stuffed with Boursin & Prosciutto

Mushrooms Stuffed with Boursin & Prosciutto

24 white mushrooms (1 -2 inches in diameter), destemmed
2 Tbsp. olive oil
tsp. salt
tsp. pepper
1 (8 oz.) bar cream cheese, softened
cup mozzarella cheese, shredded
1 Tbsp. Halladay's Boursin Cheese Seasoning
1 oz. thinly sliced prosciutto

Preheat oven to 450F. Line a baking sheet with aluminum foil. Toss mushrooms with oil, salt and pepper; lay gill side down on baking sheet. Bake until mushrooms begin to release their moisture and shrink, about 15 minutes. Combine seasoning, cream cheese and mozzarella. Let mushrooms cool slightly before filling with cream cheese mixture; top with prosciutto. Bake until hot and prosciutto begins to crisp, about 10-12 minutes.