Year: 2016

Ingredients

• 1 square Focaccia
• 3 oz. Ludwig Farmstead Creamery Gournay
• 2 cups 50/50 mix (spinach/arugula)
• 1 cup jarred marinara sauce
• 4 oz. cream cheese, cut into 8 cubes
• 1 tsp garlic powder
• 1 tsp onion powder
• freshly grated Parmesan

Instructions

1. Preheat oven to 350 degrees
2. Cut focaccia in half, horizontally
3. Spread Gournay on bottom half of focaccia
4. Layer remaining ingredients from bottom to top as follows: 50/50 mix, marinara sauce, cream cheese, garlic powder, onion powder
5. Top with grated Parmesan cheese to taste
6. Wrap in tented aluminum foil
7. Bake in oven for 10 minutes or until top of focaccia is brown on top
8. Cut into slices and serve

Ingredients

• 10 oz. Ludwig Farmstead Creamery Vermilion River Blue, cut into cubes
• 1 rotisserie chicken, skin removed, white and dark meat, shredded (about 3 cups)
• 1 stick unsalted butter
• Leaves from 1 bunch of celery, finely diced
• green onion
• 2/3 cup hot sauce
• 2 tsp creamy horseradish
• 1 tsp coarse black pepper
• 1 Tbsp minced garlic
• 1 tsp crushed red pepper
• 1/2 tsp cayenne pepper
• 3/4 cup half and half
• 4 oz. cream cheese

Instructions

1. In a large saucepan, melt butter over medium-low heat. Raise heat to medium and add Vermilion River Blue whisking constantly until cheese has melted. Remove from heat, butter and cheese will remain separated.
2. In a large bowl, combine melted butter from saucepan, hot sauce, creamy horseradish, coarse black pepper, garlic, crushed red pepper, cayenne pepper and celery leaves. Set aside.
3. Return large saucepan with Vermilion River Blue to medium heat. Add half and half and stir until smooth. Add cream cheese and mix until incorporated with Vermilion River Blue. Add shredded chicken and mix until well combined.
4. Transfer the chicken to the bowl with the buffalo sauce. Mix well. Garnish with chopped green onion.
5. Serve with celery sticks and tortilla chips.
6. Serves 10-12