Serving Suggestions for Nicasio Valley Cheese Co. Foggy Morning

Foggy Morning is a fromage blanc-style cheese that’s creamy, spreadable and versatile. Here are a few suggestions to get you going. Get a free round of Nicasio Valley Cheese Co. Foggy Morning next week (Feb. 29 – March 6, 2012) with your coupon and a purchase of $30 or more!

Nicasio Valley Cheese Co. Favorites

• Spread it on a toasted bagel with a swipe of jam
• Use it as a spread for sandwiches or paninis (Rick Lafranchi recommends a Panini with salami, turkey and artichoke hearts)
• Enjoy in a summer caprese salad in place of mozzarella
• Spread a bit on a toasted baguette, drizzle with olive oil and dust with a little salt & pepper. Pair that with a glass of white wine and you’ll be in your happy place.
• Dot a few dollops of Foggy Morning on a Berta Maria biscuit and drizzle the combo with a little Ficoco spread, it’s a fig & cocoa spread we sell at both locations. This tastes just like a chocolate cheese cake…you’ll love it! All the ingredients are available at Sigona’s.

Foggy Morning and Strawberries in a Balsamic Vinaigrette

Courtesy of Nicasio Valley Cheese Co.

Salad:

• Salad greens for 6 to 8 people
• 1 Foggy Morning round
• 1 pint fresh strawberries

Balsamic Vinaigrette

• 3 TBL Sigona’s traditional balsamic vinegar
• 1/2 tsp salt
• Freshly ground pepper
• 1/2 cup Sigona’s Fresh Press olive oil

Directions: Place the washed greens in a large bowl. Cut up the Foggy Morning into small pieces, quarter the strawberries, and add to the greens.

For the vinaigrette: In a small bowl, whisk together the vinegar, salt and pepper. Gradually add the olive oil, while continuing to whisk briskly.
To serve: Toss the salad with enough vinaigrette to moisten and serve immediately.

Foggy Morning Shells 

Courtesy of Nicasio Valley Cheese Co.

Ingredients:

• 2 TBL butter
• 2 TBL Sigona’s Fresh Press olive oil
• 2 cloves minced garlic
• 1 small onion
• 1 cup chopped parsley
• 2 eggs
• 3 Foggy Morning rounds
• 1/2 cup plus 1/4 cup grated Parmigiano Reggiano
• 1 box jumbo pasta shells
• 1 quart of your favorite freshly made tomato sauce (such as Sigona’s Old World marinara)

Directions: Pre-heat the oven to 325 degrees.
In a large pot of salted, boiling water, cook the pasta shells until just al dente. Meanwhile sauté the garlic and onion in the butter and olive oil, until soft.
In a bowl, mix the parsley, eggs, Foggy Morning and Parmigiano Reggiano. Add the garlic and onions to the cheese mixture and stir to combine.
Drain the shells and stuff with the cheese mixture.
In a 9 by 13 in. pan, spread 1 cup of the tomato sauce.  Line the pan with the stuffed shells.
Pour the remainder of the tomato sauce on top. Top with 1/4 cup grated Parmigiano Reggiano.
The dish can be prepared ahead of time up to this point. Refrigerate until ready for use.
Bake for 30 – 40 minutes, until heated through and bubbly. Serve and enjoy!