Ingredients

3½ pounds of butternut pumpkin, unpeeled, halved lengthways, seeds removed

1 jar of Bellisari’s Blue Cheese Honey & Shallot Spread

2 tbsp extra-virgin olive oil, plus extra to serve

2 red onions thinly sliced

1/3 cup of butter

6 sprigs thyme, plus extra to serve

1 egg lightly whisked

¼ cup Pepitas for garnish

Crunch Dough

Plain flour, plus extra for rolling and dusting (3⅓ cups)

2 ¾ cups of chilled unsalted butter, diced

Directions

Preheat oven to 375 degrees. Line an oven tray with baking paper. Drizzle pumpkin with oil, season, place flesh-side down on tray and roast until an inserted skewer meets no resistance (1-1¼ hours). Cool completely (2-3 hours), then scoop flesh from skin, place in a sieve and press gently to remove as much liquid as possible. Season to taste.

Meanwhile, for crunch dough, mix flour and 2 tsp salt in a large bowl, then cut butter into flour with a pastry cutter until butter pieces are about ¼ inch. Press butter and flour together firmly and rub lightly between the palms of your hands to form thin strips of butter. Add ½ cup iced water and work into dough with a spatula until it just comes together, adding a little more water if necessary. Form into a disc, wrap in plastic wrap and refrigerate until firm (1 hour).

Meanwhile, combine onion, butter and half the thyme in a frying pan, season to taste, and sauté gently over medium heat until onion is soft and translucent without coloring (8-10 minutes). Cool completely (20-30 minutes).

Heat a large pizza stone or a large flat heavy baking tray in oven at 375 degrees. Remove dough from refrigerator about 30 minutes before using to soften slightly, then roll between large floured sheets of baking paper to a round of about 18 inch in diameter. Remove top sheet of baking paper, dust with 2 tsp flour, add pumpkin and spread to about 2 inches from edges. Dot with onion and remaining thyme and season to taste. Fold in pastry edges and brush pastry with beaten egg. Slide galette on baking paper onto hot pizza stone or tray, reduce oven to 350 degrees and bake until golden brown (45-50 minutes), spooning in the Bellisari’s Blue Cheese, Honey & Shallot Spread in the final 10 minutes. Scatter with thyme, drizzle with olive oil, garnish with pepitas and cut into small pieces.

 

Serves 8

Ingredients

8 cups of chopped Kale

¼ teaspoon of salt

1 generous cup of diced apples

1/3 cup crumbled feta

¼ cup of toasted walnuts

¼ cup of Bellisari’s Balsamic and Black Garlic Spread

1 large red beet peeled and sliced paper thin


Directions

Massage the kale with the salt in a large mixing bowl for 2 minutes. Drizzle with 1-2 tablespoons of olive oil and ¼ cup of Bellisari’s Balsamic Shallot Spread and toss to coat. Fold in apples, beets, feta and toasted walnuts and serve.

Treat your tastebuds with Bourbon and Brown Sugar Marinated Steak with a Blue Cheese Smear! Serves: 4.

Servings: 4

Ingredients

8 (6-inch) diagonal baguette slices

1 1/2 Tbsp unsalted butter softened

1/2 Jar Bellisari's Balsamic Shallot & Black Garlic Spread

6 oz firm Brie cut into thin wedges

1/2 Gala Apple, halved lengthwise, cored, and cut into thin slices

Directions:

Spread 1 side of each baguette slice with butter. Turn over 4 slices and divide cheese and apple among them. Season apple with salt and pepper, 1 tablespoon of Bellisari's Balsamic Shallot & Black Garlic Spread and top with remaining 4 baguette slices, buttered sides up.

Heat a dry 12-inch heavy skillet over moderate heat until hot, then cook sandwiches, pressing occasionally and turning over once, until bread is golden brown and cheese is melted, about 5 minutes total.

Servings: 2

Ingredients

1 Pound zucchini, cut with a Spiralizer*

1 Tablespoon vegetable oil

3 Tablespoons Bellisari’s Blue Cheese Honey & Shallot Spread

2 Cloves of garlic, minced

1 Tablespoons Sriracha hot sauce, or to taste

½ Cup fresh chopped cilantro

½ Teaspoon of salt

1 Cup cooked quinoa

½ Cup Grilled Chicken



Directions:

Combine, vegetable oil, Bellisari’s Blue Cheese, Honey & Shallot Spread, garlic, salt and Sriracha to a medium sized saucepan and heat on medium high heat until combined about 2-3 minutes. Do not overheat. Add the zucchini and let cook for 2 minutes until tender. Add the cooked chicken and quinoa and mix thoroughly, making sure everything is covered with sauce. Remove from heat, platter and garnish with cilantro. You can substitute salmon for the chicken.

*If you don’t have a spiralizer use a vegetable peeler to make long thin strips of zucchini. Continue around the zucchini until you get to the seeds. You can do thin or wide strips.