June Dairy Month Recipes

(Fresh Mozzarella and Prosciutto Sandwich)

by Wisconsin Cheese

As June Dairy Month continues and the weather heats up, we are sure your summer plans are in full swing. So we wanted to make sure you had some delicious Wisconsin Cheese recipes for your picnics, barbecues and tailgates! Try these Wisconsin Fresh Mozzarella & Prosciutto Sandwiches during a family picnic in the park, or make a Sweet & Crunchy Wisconsin Cream Cheese Spread as a delicious appetizer at your next cookout.

For more June Dairy Month recipes visit Taste The Dairy Difference.

Fresh Mozzarella & Prosciutto Sandwich
Serves 4

1 cup mixed red, yellow and green peppers, julienned
1/4 cup prepared balsamic vinaigrette
1 tablespoon fresh tarragon, chopped
8 slices hearty bread (such as roasted garlic or rosemary), toasted
4 ounces prosciutto, thinly sliced
1/2 cup prepared olive tapenade*
8 ounces Wisconsin Fresh Mozzarella, thinly sliced

In small bowl, combine peppers, vinaigrette and tarragon; set aside. Place 4 slices toasted bread on clean surface. Top each slice with 1/4 of the prosciutto (1 ounce). Spread 2 tablespoons olive tapenade on top of prosciutto. Divide Fresh Mozzarella slices evenly over tapenade. Top with pepper mixture, and cover with remaining toast slices.

* A thick paste of ripe olives, capers and seasonings. Available in specialty food stores or sections of supermarkets.

Sweet & Crunchy Cream Cheese Spread
Makes 2 1/2 Cups

1 cup small-curd Wisconsin Cottage Cheese
1 8-ounce package Wisconsin Cream Cheese, softened
2 tablespoons honey
1/4 cup walnuts, chopped
1/2 cup raisins

In medium bowl, combine all ingredients using a spoon or electric mixer; mix well. Cover and chill 4 hours or overnight. Serve with toasted bagels, toast or muffins.