Culture Magazine

C O O K I N G W I T H C H E E S E 202 3 culturecheesemag.com 11 ASIAGO AND SAUSAGE POTATO SKINS Written by Rebecca Haley-Park Photographed by Joe St. Pierre Styled by Chantal Lambeth Cheesy and comforting, these party snacks are always a hit. Italian flavors abound in this version, from fruity asiago to fennel-flecked sausage, savory sun-dried tomatoes, and rich mascarpone. Makes 12 potato halves 6 russet potatoes ¼ cup pesto 1 pound ground Italian sausage ¹⁄ ³ cup sun-dried tomatoes, chopped 8 ounces asiago cheese, grated, divided ¾ cup mascarpone Sliced green onions, to garnish BURRATA WITH CHERRY TOMATO CONFIT Written by Cassy Vires Photographed by Jennifer Silverberg Stick with cherry, grape, or other bite-size tomato varieties to ensure proper cooking. Serves 4 as an appetizer 2 pints cherry tomatoes 3 cloves garlic, smashed 3 sprigs fresh rosemary ¼ cup extra-virgin olive oil Kosher salt and freshly ground black pepper, to taste 1 loaf crusty French bread, sliced 1 8-ounce ball burrata, drained and cut into bite-size pieces Heat oven to 325°F. Toss together tomatoes, garlic, rosemary, and olive oil in a large bowl and season with salt and pepper. Pour tomato mixture onto a baking sheet and spread into a single layer. Bake, shaking pan once or twice, until tomatoes are just beginning to burst, about 45 minutes. Set aside mixture to cool slightly. Discard rosemary stems. Transfer tomato confit to a glass jar and refrigerate until ready to use. Before serving, transfer tomato confit to a serving dish and let sit at room temperature15 to 20 minutes. To serve, top bread slices with tomato confit and a scoop of burrata and season with additional salt and pepper as desired. Burrata with Cherry Tomato Confit Heat oven to 375°F. Prick potatoes all over with a fork and rub with olive oil. Roast for 1 hour, slice in half, and cool. Heat oven to 450°F. Scoop out most of the potato flesh, leaving a ½ inch in the skins. Brush potato skins with pesto and bake 10 to 12 minutes, or until crispy. Meanwhile, cook sausage in a medium pan over medium heat until no longer pink, about 8 minutes. Transfer to a large bowl using a slotted spoon and add sun- dried tomatoes and half asiago to bowl. Divide filling evenly among potato skins. Top with remaining asiago. Bake potato skins 5 minutes, or until cheese is melted. Remove from oven and garnish each potato skin with a small dollop of mascarpone and a sprinkle of green onions. Asiago and Sausage Potato Skins

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