CHEESE FACE RECIPES

ZOMBIE CHEESE FACE | RECIPE - RACHAEL RAY SHOW

Zombie Cheese Face | Recipe - Rachael Ray Show image

Get ready to spook your guests with this creative dip.

Provided by The Rachael Ray Staff

Number Of Ingredients 11

Ingredients

4 packages Boursin cheese
1/4 cup basil pesto
2 tablespoons red pepper pesto
3 leaves basil
2 green olives
sliced into rounds
2 sundried tomatoes
A handful of pine nuts
1/2 cup blanched almonds
Crackers
for serving

Steps:

Bring Boursin cheese to room temperature or microwave for 10 seconds to soften
In a small bowl, stir until soft and spreadable
Line a Halloween mask with plastic wrap; make it long enough to fold over the front of the mask as well
With a rubber spatula, press the Boursin cheese into the mask to make an impression
Wrap the extra plastic wrap over the cheese and press gently with your hand to reinforce the impression
Take the wrapped cheese out of the mask, unwrap and flip the mask over onto a plate
Discard the plastic wrap
To color the face, with a pastry brush, brush green pesto all over most of the face
Brush the rest of the mask with red pepper pesto
To create eyes, trim two of the basil leaves the size of the eyes and place where the eyes are on the mask
Trim the other basil leaf the size of an eyebrow and place above the eyes
Place one green olive round on each eye and top with a small piece of sundried tomato stuffed into the olive hole
To create a mouth, cut a sundried tomato in half lengthwise, to look like a top and bottom lip
Place the lips on the zombie face
In between the lips, place a few pine nuts for teeth
For the hair, put a bunch of blanched almonds in the top of the head
Finish by placing two pine nuts under the nose to make zombie nostrils
Surround zombie face with crackers, vegetables or any other crudits youd like

RECIPES - OPEN-FACED GRILLED HAM AND CHEESE SANDWICH ...

Recipes - Open-Faced Grilled Ham and Cheese Sandwich ... image

These pretty little sandwiches make a great lunch with a cup of tomato soup and can easily feed a crowd—simply scale up the recipe as needed, pop in the oven and you’re ready to go.

Total Time 30 minutes

Yield Makes 2 to 4 sandwiches

Number Of Ingredients 14

Ingredients

Olive oil
4 slices white sandwich bread, toasted
1 tablespoon mustard
4 slices Applegate Naturals®
Slow Cooked Ham or Applegate Naturals®
Black Forest Ham

4 slices Applegate Organics®
American Cheese

2 tomatoes, thickly sliced
1 red onion, thinly sliced
Salt and freshly ground black pepper
Finely chopped chives, for garnish

Steps:

Preheat the oven to 400°F. Brush a small sheet pan with olive oil. Arrange the slices of toast on the pan. Spread the mustard over the toast and top each with 1 slice of ham, 1 slice of cheese, 2 slices of tomato and a few slices of red onion. Drizzle each sandwich with olive oil and sprinkle lightly with salt and pepper. Bake until cheese is bubbling and melted, 10–12 minutes. Garnish with chives and serve at once.

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