Cheese, Tomato and Cheese Rodet Recipe

Ingredients

2 teaspoons butter, chilled

1 (11 ounce) can sliced mushrooms, drained

1 (8 ounce) can cream-style corn

3 tablespoons mayonnaise

1 (3 ounce) can sliced mushrooms, drained

2 tablespoons croutons

1 teaspoon dried rosemary

1 teaspoon dried sage

1 red onion, thinly sliced

1 (4 ounce) can sliced Swiss chard

1/4 teaspoon salt

1 dash ground black pepper

1 teaspoon dried marjoram

1 dash dried basil

1/4 teaspoon salt

Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large nonstick skillet.

In a large mixing bowl, beat melted butter and cream cheese until smooth, finely chopped. Stir in mushrooms, cream-style corn, mayonnaise, sliced mushrooms, croutons, rosemary, sage, onion, Swiss chard, salt, pepper and marjoram.

Spread evenly into the prepared pan. Rub bread with bread crumbs, spray the top of the dish with cooking spray and drop by tablespoonfuls of cream cheese mixture into the center of the crust. Place the skin side down on top of the bread, rolling temperature to 1 inch outside crust. Cloud with rosemary slices and saute marjoram/ginger cheese mixture in the pan.

Bake in preheated oven for 20 minutes.

Stir wine and lemon juice and milk into cream cheese mixture. Beat egg whites until foamy. Beat in 1/2 cup lemon juice until foamy.

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Comments

JJ writes:

⭐ ⭐ ⭐ ⭐ ⭐

Great recipe--scrumptious, healthy, and quite a bit on the pricey side. However, I used chicken broth and felt free to skip the white miso and red miso splashes and just call it a potluck. I did try using whole grain Dijon mustard, but finding it to be bland, so I'll stick with the mustard of the Philippines. If you do not use the commercial dressing, then you will probably run into issues. Since I use unflavored miso, I would leave the paste at room temperature and when I bring the soup stock up, the sauce wouldn't be strong enough to coat the bones. If you encounter any problems, then please let me know. I will try using brown sugar to thin the soup, but found that to be unnecessary. Thank

Footh writes:

⭐ ⭐ ⭐ ⭐ ⭐

I changed the cardamom to 1/2 tsp and made it a day earlier in order to make it last longer in the fridge. Will definitely make again.