Not exact matches
I shredded it on the finer side of the
grating disc and placed it in a
small strainer,
over a
bowl, and weighted it down to squeeze out some of the water while I prepped the other ingredients.
2 t. Dijon mustard 1 c.
grated Gruyere cheese 2 - 3 heirloom tomatoes, sliced (I used 5
small ones) sprinkle of salt and pepper 2 t. dried herbes de provence (or equal parts dried oregano and thyme and a pinch of rosemary, basil and sage mixed together in a
small bowl and then sprinkled
over the tomatoes)
Using the
smallest holes on a grater,
grate the zest of the navel orange into a
bowl, then sprinkle evenly
over the filling of each cheesecake.
4 In a
small bowl toss the
grated Cheddar with the remaining 2 tbsp Parmesan and sprinkle evenly
over the muffins.