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Roast Beef & Boursin Sandwich

1 (8 oz.) bar cream cheese, softened

1 Tbsp. Halladay's Boursin Cheese 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.

SIMILAR RECIPES

French Onion Cheeseball

1 sweet onion, thinly sliced

1 Tbsp. unsalted butter

1/2 cup white wine

1 (8 oz.) bar cream cheese, softened

1 Tbsp. Halladay's Farmhouse Five Onion Seasoning

1 cup gruyere or Swiss cheese, shredded

Melt butter in a pan and saute onions until caramelized, about 10 minutes. Add wine and cook until reduced and let cool. Add cream cheese, seasoning and the cheese. From into a ball; chill at least 2 hours before serving.
Serve with crackers or toasted baguettes.

Roasted Golden Beet Tart

1 (8 oz.) bar cream cheese, softened

1 Tbsp. Halladay's Boursin Cheese Seasoning

2 medium golden beets, roasted and sliced, or 2 (15 oz.) cans sliced beets

1/2 package frozen puff pastry

Preheat oven to 425˚F. Place puff pastry on a parchment lined baking sheet and pierce all over with a fork. Bake until golden and puffed, about 20 minutes. Cool completely. Combine cream cheese and seasoning; spread evenly over pastry. Layer beats over cream cheese.

Mushrooms Stuffed with Boursin & Prosciutto

Mushrooms Stuffed with Boursin & Prosciutto

24 white mushrooms (1 1/2-2 inches in diameter), destemmed

2 Tbsp. olive oil

1/4 tsp. salt

1/4 tsp. pepper

1 (8 oz.) bar cream cheese, softened

1/2 cup mozzarella cheese, shredded

1 Tbsp. Halladay's Boursin Cheese Seasoning

1 oz. thinly sliced prosciutto

Preheat oven to 450˚F. 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.

Spinach Artichoke Cheeseball

1 (8 oz.) bar cream cheese, softened

2 Tbsp. butter, softened

2 Tbsp. Halladay's Spinach & Artichoke Farmhouse Artisan Seasoning

1 cup chopped walnuts, pecans or almonds

Combine cream cheese, butter and seasoning. Form into a ball; chill for at least 2 hours. Serve with crunchy French bread, crackers or pita chips.