RECIPES

Whipped St. Saviour with Mediterranean Toppings

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Active Time

20 Minutes

Servings

10-12

Ingredients

1 whole garlic bulb
1/2 teaspoon olive oil
1/2 cup pine nuts, toasted
1/2 cup chopped marinated artichoke hearts
1/2 cup minced fresh parsley
1/2 cup chopped oil-packed sun-dried tomatoes
1/2 cup sliced Kalamata olives
2 wheels (6 ounces each) Hoard's Dairyman Farm Creamery St. Saviour cheese
2 to 4 tablespoons heavy whipping cream
Minced fresh parsley
Pita chips

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Camembert can be used in this recipe.

Instructions

Heat oven to 400°F.
Remove papery outside from garlic (keeping cloves together). Cut off the top third of garlic bulb; drizzle with olive oil. Wrap tightly with aluminum foil. Bake for 35-40 minutes or until garlic is tender. Cool for 15 minutes. Squeeze garlic into a small bowl. Mash with a fork or coarsely chop.
Combine the pine nuts, artichoke hearts, parsley, sun-dried tomatoes and olives in a large bowl. Add garlic to taste. Save any leftover garlic for a different recipe. Cover and refrigerate until serving.
Cut rind off of each St. Saviour. Let stand for 30 minutes at room temperature. Beat St. Saviour in a large bowl until smooth. Add cream, a tablespoon at a time, until desired consistency.
Transfer whipped St. Saviour to a serving bowl. Top with olive mixture. Garnish with parsley. Serve with pita chips.

Recipe Tip

A Wisconsin brie can be substituted for the St. Saviour in this recipe.

Cheesemonger Tip

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

St. Saviour is a soft-ripened, camembert-style cheese with a rich, buttery flavor and a soft, creamy core inside a delectable rind. Camembert cheese first appeared in Normandy, France, in the late 18th century. Today, Wisconsin's Master Cheesemakers craft St. Saviour camembert-style cheese from rich, pure milk that comes exclusively from the Hoard’s Dairyman Farm.

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