Since today is St. Patrick s Day, (Happy St Pat! *Horn Blowing Sound*) I thought we’d give you a recipe using Blarney Castle Cheese from Ireland. Grilled Cheese Lover alert! These are yummy bite-size tidbits just for you.
- 1 cup (about 4 ounces) sundried tomato halves
- 24 slices French bread (baguette) cut 1/4-inch thick
- 1/4 cup slivered almonds
- 3 tablespoons olive oil
- 1/2 teaspoon paprika or Spanish pimenton
- 1/2 teaspoon minced fresh thyme
- 1/2 teaspoon kosher salt
- 1 package (7 ounces) Kerrygold Blarney Castle cheese
- Heat oven to 350°F.
- To reconstitute the tomatoes, put them in a shallow bowl and cover with 1 1/2 cups simmering water. When cool, drain the tomatoes and reserve the water. Meanwhile, arrange the bread in a single layer on a cookie sheet and toast in the oven until lightly browned, about 8 to 10 minutes, turning once. Place the almonds in a single layer on another cookie sheet and toast until lightly browned, about 5 to 8 minutes; watch carefully to prevent burning.
- Roughly chop the tomatoes then pulse in a food processor with the almonds and oil. Add 1/2 cup of the reserved water, the paprika, thyme, and salt. Process until smooth but not pureed, using a rubber spatula to push down any of the pesto that accumulates on the side of the bowl. Best if made a day before serving.
- Cut 24 slices of cheese 1/8-inch thick. Spread about 1 1/2 teaspoons of the pesto on each piece of toasted bread. Top with a piece of cheese. Serve at room temperature.
Makes 24 pieces
Irish Dairy Board
Did you find this information helpful?
We offer a free service that emails our new articles directly to you so you won’t miss a thing.