Say hello to my cheesy dreams: Pretzel Tot Queso Fundido.
Here’s what makes up this glorious cast iron skillet:
– Pretzel tots on the outside of the skillet. – In the center, there is a cheese dip full of pickled jalapeños from Rio Luna.
Sounds simple enough but it’s absolutely glorious. For this post, I teamed up with Rio Luna Organic Peppers. The queso fundido in the center honestly didn’t need much because these pickled jalapeños are so flavorful and delicious.
Another plus: Rio Luna Peppers and Chiles are certified organic, GMO-free and kosher. They’ve also been used by professional chefs for years. To make the peppers, Rio Luna works with trusted growing partners who utilize key sustainability practices such as drip irrigation, recycling initiatives and crop rotation to cultivate the best possible chiles and peppers in the most responsible way.
I’m usually a huge hater on summer. I usually enjoy complaining about the hot weather, bugs and bright sun but I have to say, this summer has changed me. I’ve SO enjoyed all of the beautiful fruits and veggies and the warm weather has been, dare I say, enjoyable! It doesn’t hurt that a vacation to Hawaii is in my near future where I will, for the last time, celebrate summer. The last few months have been a good lesson in changing my perspective!
Summer is far from over so we’re still riding the season’s wave with today’s post. I teamed up with Roth Cheese to share their new Chèvre! Their goat cheese is so perfectly tart and salty. When I went to go and make whipped goat cheese, I figured I’d need to add a few more things to make the flavor sing, but truly, it needed nothing. Not even a pinch of salt or a zest of lemon. Zilch. Nothing. It was truly perfect as is. To find some near you, click here!
Today I am doing the very difficult and labor-intensive work to tell you How to Build a Fall/Winter Cheese Board!
I’m not trying to brag but I have been invited to two holiday parties already and we haven’t the true Holiday season. This is going to be a very fun time for me! I’m excited. My neighborhood is very into the holiday spirit; each and every single house on the block already has lights up. In order to fit in with the Jones’, we spent the weekend trying to get our lives together, i.e., getting rid of the squirrel-eaten pumpkins.
Let’s dive in:
How to Build a Fall/Winter Cheese Plate!
– Pick your cheeses: Harvarti, Gouda, Alpine (gruyére) – I cubed up Havarti and Gouda for easy consumption. I am all for keeping cheese in their wedge-form but it’s also great to cube up easy-to-eat cheese like these. This way people can use a toothpick and keep it moving.