Culture Magazine

RECIPES 56 culturecheesemag.com THE HOT LIS T 2024 6 ounces fresh ciliegine mozzarella ½ cup basil leaves, torn, divided Flaky sea salt and freshly ground black pepper, to taste CORNBREAD fHeat oven to 350°F. Butter and flour a 7-inch square baking pan and set aside. fCombine egg, milk, oil, and sugar in a stand mixer with the whip attachment on medium speed. fWhisk together remaining dry ingredients in a medium bowl. fReduce mixer speed to low and slowly incorporate dry ingredients until combined, scraping the mixing bowl often. fPour batter into prepared baking pan. fBake for 30 minutes, or until a toothpick comes out clean. fOnce cool, cut into 1- to 2-inch cubes and leave uncovered overnight to dry. SALAD fHeat oven to 375°F. fPlace the cornbread cubes on a parchment-lined baking tray. Drizzle with ¼ cup olive oil. fBake, stirring halfway through, for 5 to 8 minutes, or until browned and crispy. Remove from oven and set aside. fWhisk together mustard, balsamic, and remaining olive oil in a medium bowl. Add onion, garlic, tomatoes, and cheese. Allow ingredients to marinate for 10 minutes. fAdd the cooled cornbread and half of the basil to the marinated mixture. Allow the bread to marinate for 10 minutes. fPlace in serving bowl, garnish with remaining basil, and season with sea salt and pepper. MAINE LOBSTER CROISSANT TOASTIE Take your traditional lobster roll to the next level! In Maine, there are two types of lobster rolls: warm with butter or cold with mayo. This elevated recipe combines the two by layering a f laky croissant with melted mozzarella, a generous swipe of sweet bacon jam, Maine lobster in a mayo and crème fraîche bath, and topped with spicy arugula. Makes 2 sandwiches BACON JAM 8 ounces bacon (about 8 slices) 1 onion 1 garlic clove 3 tablespoons cider vinegar 3 tablespoons light brown sugar 4½ teaspoons maple syrup SANDWICHES 6 ounces cooked lobster meat, coarsely chopped 2 tablespoons mayonnaise For Sharing & Pairing Scan For Cheese Pairing

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