In the Kitchen with Sigona’s Featuring: Moo-na Lisa Gouda-Gruyère style cheese
French-style Bartlett Pear & Moo-na Lisa Cheese Panini
Moo-na Lisa is a Gouda-Gruyère style cheese made exclusively for Sigona’s by a local creamery. This recipe was developed by one of our Redwood City cheese specialists, specifically for this cheese, as Moo-na Lisa pairs perfectly with pears. Enjoy! Serves 2.
Ingredients:
- 4 slices sourdough bread
- 1 to 2 Tbsp Dijon mustard, more or less to taste
- 1 ripe Bartlett pear (firm, but ripe), thinly sliced (you may only need half the pear, depending on the size of bread you use)
- 4 oz. Sigona’s Moo-na Lisa cheese, sliced
- Sigona’s Fresh Press Extra Virgin Olive Oil, for brushing
- Freshly ground pepper, to taste
Directions: Preheat a Panini maker or griddle over medium to medium-high heat. Lightly brush each side of the bread with olive oil. Layer slices of pear on 2 pieces of bread and sprinkle with a bit of pepper. Top with slices of Moo-na Lisa. Place the remaining oiled slices of bread on top of the dressed slices then place in the Panini maker or on the griddle.
Cook until nicely browned on both sides (flip once if using a griddle) and cheese is melted. Serve immediately.
Pear, Moo-Na Lisa Cheese & Cranberry Salad with a Honey-Rosemary Vinaigrette
The flavors in this salad screams fall. You’ll love the honey-rosemary vinaigrette made with Sigona’s Cranberry Pear Balsamic, and the Gouda-Gruyère style Moo-na Lisa cheese brings all the flavors together beautifully. Serves 4-6.
- 3 Tbsp Sigona’s Cranberry Pear Balsamic
- 1 to 2 tsp minced fresh rosemary, more or less to taste
- 1/4 cup honey, such as local Honey Hole Honey Co. honey, available at Sigona’s
- 6 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil, such as Picual from Australia
- Salt and pepper, to taste
For the Salad:
- 8 cups fresh greens, (such as spring mix, butter or red leaf lettuce)
- 2 fresh, Bartlett pears, halved, cored and thinly sliced lengthwise
- 4 to 6 oz. Moo-na Lisa cheese cut into julienned strips about 2 inches long by 1/4 inch wide (Moo-na Lisa is a Gouda-Gruyère style cheese made exclusively for Sigona’s)
- 1/3 to 1/2 cup Sigona’s dried cranberries or golden raisins
- 1/4 cup chopped nuts, such as walnuts, pistachios or pecans (try Sigona’s candied nuts for more flavor)
Directions: Prepare the vinaigrette by whisking together the balsamic, rosemary and honey. While whisking, drizzle in the olive oil. Season with salt and pepper. Taste the vinaigrette and add more rosemary if desired.
In a large bowl, toss the greens with about half the vinaigrette. Divide the greens evenly among 4 to 6 salad plates.
Toss the pears, cheese and cranberries or raisins with about 2 tablespoons of the remaining dressing then top each salad with some of the pear mixture. Drizzle on any remaining vinaigrette, if desired. Serve immediately.
Bartlett Pear & Caramelized Onion Flatbread with Moo-Na Lisa Cheese and Crumbled Bacon
Ingredients
- 1 small onion sliced into rings about 1/8-inch thick
- 1 piece (large) Naan flatbread
- Sigona’s Fresh Press Extra Virgin Olive Oil for brushing
- Salt and pepper to taste
- Half a fresh Bartlett pear, cored and thinly sliced lengthwise
- 4 to 6 oz. Sigona’s Moo-na Lisa Gouda-Gruyère style cheese
- 2 to 3 pieces cooked bacon crumbled
- A small handful arugula for topping
Instructions
- Begin by caramelizing the onions over medium-low heat (for tips on perfecting caramelized onions, see this article in Bon Appetit).
- Brush the flatbread with olive oil then sprinkle with salt and pepper. Top with caramelized onions, followed by the shredded cheese. Arrange the sliced pear atop the cheese then sprinkle on the crumbled bacon. Bake at 400°F for 10 to 12 minutes or until the cheese is melted.
- After baking, evenly spread out a bit of arugula on top of the flatbread. Slice and serve.
