The next time you have guests over for dinner, forego the cheese and crackers platter and make this warm-hearted appetizer instead. (Or serve it as an entrée, if you like.) Since the main ingredient is cheese, make it the best you can afford--organic, of course!
4 1/2 tablespoons Organic Valley Butter, divided
8 ounces Organic Valley Baby Swiss, shredded
1 tablespoon Dijon-style mustard
1 tablespoon finely chopped fresh thyme
2 tablespoons minced shallots
2 cups whole wheat breadcrumbs
2 large Organic Valley Eggs, beaten
1. Melt 4 tablespoons of the butter in a heavy saucepan over low heat. Stir in cheese. Cook, stirring constantly, until cheese is melted.
2. Remove pan from heat; stir in mustard, thyme and shallots. Add breadcrumbs, beaten eggs and a little pepper. Let the mixture cool a few minutes.
3. Form the mixture into 8 oval-shaped patties.
4. Melt the remaining 1/2 tablespoon butter in a skillet. Add the cheese cutlets and cook them over medium-low heat until the bottom side has browned. Flip the cutlets and cook them until the second side has browned. Serve immediately.
Copyright by Terese Allen