Recipes: Cheesy Peasy

These Primula recipes are cheesy, peasy to make!

Ham and Tomato Crostini (Serves 6)

Ham-and-Cheese-Crostini-01

Ingredients:
• 1 small baguette (150g)
• 150g tube of Primula Cheese Light
• 120g sliced ham
• A jar of tomato chutney
• Parsley chopped (15g)
• Olive oil
• Black pepper

Method:
Cut a thin baguette into approximately 18 slices ½cm thick

Drizzle with olive oil and place under the grill until lightly golden

Turn over and repeat

Spread over the Primula Cheese Light

Layer over some ham, a dash of chutney and garnish with parsley

Grazing Peppers (makes 24)

Primula-Mini-Peppers1

Ingredients:
• 12 Mini Peppers
• 150g Tube of Primula Cheese Light
• Chives – left whole
• Pitted olives, sliced into rings
• Pickled gherkins, sliced

Method:
Slice mini peppers in half vertically and remove the seeds

Squeeze Primula Light cheese into the hollow

Sprinkle with chives, olives or pickled gherkins

Primula Pittas (serves 6)

Primula-Salsa-Pitta

Ingredients:
• 4 pittas
• 150g tube of Primula Cheese Light
• 3 tomatoes, finely chopped
• 1 yellow pepper, sliced and deseeded
• 3 spring onions, finely chopped
• A large handful of fresh basil leaves picked and finely chopped (with a few leaves kept whole for garnish)
• 2 tbsp white wine vinegar

Method:
Prepare pitta bread as per packet directions and cut each into three 'triangles'

Combine the tomatoes, peppers, spring onions, basil and vinegar in a bowl to make a salsa

Season to taste

Spread a generous squeeze of Primula Cheese Light onto each piece of pitta

Drain the salsa with a sieve and spoon on top

Garnish with the whole basil leaves

Toasted Tortilla (serves 2)

Ingredients:
• 1 large flour tortilla – use wholemeal for a healthier version
• 150g Tube of Primula Cheese Light
• 1 Portobello mushroom
• 1 red chilli, sliced (remove the seed first if you don't like it too spicy)
• 2 spring onions, sliced diagonally
• A pinch of smoked paprika
• A handful of rocket
• A drizzle of extra virgin olive oil

Method:
Grill the mushrooms for 5 – 10 minutes under a hot grill and set aside to cool

Preheat your oven to 200°C and place the tortilla directly onto the shelf and cook for 5 minutes or until it looks rigid

Remove from the oven and squeeze on the Primula Cheese Light and spread gently with the back of a spoon

Slice the mushroom and scatter the pieces over the tortilla

Pop it back under the grill until the cheese bubbles and is golden

Scatter the chilli, spring onion and rocket on top then drizzle with extra virgin olive oil

Sprinkle with a pinch of smoked paprika to finish

For more information on Primula please visit www.primula.co.uk