Wed, October 5, 2016
Fall is upon us and we are ready to celebrate the change of the season. Not every celebration has to be a big party or a lavish get together, we believe that every day deserves a celebration, even one as simple as a weeknight dinner at the kitchen counter. So gather your favorite herbs from the garden and join us in celebrating the start of fall with this easy homemade lahvosh recipe, one of Laura’s favorites for a simple weeknight dinner. We’ll be enjoying it with a glass of Notorious Pink Rosé, since this Florida weather allows us to enjoy a summer wine for just a little while longer!
Fresh Herb and Cheese Lahvosh
1 large lahvosh cracker (our choice: Valley Lahvosh Baking Company)
2 cups Havarti cheese, shredded
1 cup finely grated Parmesan Reggiano cheese, divided
2 sliced mushrooms, assorted
Your choice of fresh herbs, we use fresh thyme, chopped parsley, finely chopped rosemary
½ teaspoon red pepper flakes
Kosher salt and freshly cracked pepper to taste
Preheat oven to 400 degrees and position oven rack in middle position.
Sauté mushrooms in 2 TBS Olive Oil
Sprinkle Havarti cheese over cracker bread. Top with ½ cup Parmesan Reggiano cheese. Generously sprinkle fresh herbs on top of cheese, reserving a small handful.
Bake at 400 degrees directly on oven rack, until cheese melts and starts to bubble. Remove from oven.
Immediately sprinkle remaining Parmesan Reggiano cheese and herbs. Top with red pepper flakes, salt and a few turns of the pepper mill.
Cut into squares and serve immediately.
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