A Toast to Summer

Ingredients

  • 1 package Rembrandt 6 Month Gouda
  • 4 slices Wheat Bread, toasted
  • ¼ lb Prosciutto
  • ½ cup Blueberries
  • ½ cup Strawberries, halved
  • ½ cup Red Grapes, halved
  • ½ cup Tri-color Cherry Tomatoes, halved
  • ¼ cup Raisins
  • ¼ cup Walnuts
  • ¼ cup Sunflower Seeds
  • Basil, Arugula and Rosemary for Garnish
  • Salt and Pepper to Taste

Instructions

  1. Strawberry Toast: Shave pieces of Rembrandt 6 Month Gouda and layer shavings onto toasted wheat bread. Top with halved strawberries, raisins and sunflower seeds.

  2. Tomato & Basil Toast: Slice Rembrandt 6 Month Gouda into planks and layer onto toasted wheat bread. Top with tri-color cherry tomatoes. Garnish with basil, salt and pepper to taste.

  3. Prosciutto Toast: Make cracker cuts of Rembrandt 6 Month Gouda and layer onto toasted wheat bread. Top with prosciutto, halved grapes and arugula.

  4. Blueberry Toast: Slice Rembrandt 6 Month Gouda into planks and layer onto toasted wheat bread. Top with blueberries, walnuts and garnish with rosemary.

Serves 1 - 2 People