• Choose a category
• All
• Classic-Fiction

Place the quesadillas on a large baking sheet and set under the broiler, about 4 inches from the heat, until lightly browned. Turn with a large metal spatula and continue cooking until lightly browned, about 1 minute. Cool for 2 minutes, then cut into wedges before serving.

Parmesan and Pear Quesadillas: Substitute a ripe, cored, thinly sliced pear and shaved Parmigiano-Reggiano for the mango and Brie.

Peach and Goat Cheese Quesadillas: Substitute 2 ripe, pitted, thinly sliced peaches and 4 ounces soft goat cheese for the mango and Brie.

Baked Feta

Use only high-quality feta, sold immersed in brine in plastic containers. Spoon the dip onto crackers or use it as a decadent topping for baked potatoes. Makes 6 servings

1 pound feta, drained

¼ teaspoon red pepper flakes

4 sun-dried tomatoes, packed in oil

Position the rack in the center of the oven and preheat the oven to 375°F.

Crumble the cheese into a small casserole or other oven-safe crock that holds about 2 cups. Press down to compact the cheese without mashing it. Sprinkle the red pepper flakes over the cheese, then line the tomatoes on top.

Cover tightly with aluminum foil or cover the crock with its tight-fitting lid. Bake until soft and runny, about 20 minutes. Let stand for 5 minutes at room temperature before serving.

Variation: Substitute crumbly goat cheese for the feta; or place Brie, Camembert, or cambozola in the freezer for 15 minutes, then slice off the rind and slice the firmed-up cheese into small, irregular pieces.

* * *

For Chile con Queso, the traditional Tex-Mex dip, see the sauce for Migas.

* * *

Ham and Cheese Phyllo Cups

These look as if they take more time than they actually do. Use a mini muffin tin to form the little bundles of phyllo and filling. They’re good hot or at room temperature. Makes 24 tartlets

6 sheets frozen phyllo dough, thawed in the package in the refrigerator

About 3 tablespoons unsalted butter, melted and cooled, for greasing and brushing

8 ounces prosciutto or smoked deli ham, finely chopped

4 ounces Gruyère, shredded

2 tablespoons mango chutney

1 teaspoon stemmed thyme

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

Position the rack in the center of the oven and preheat the oven to 375°F. Lightly brush a 24-indentation mini muffin tin or two 12-indentation mini-muffin tins with melted butter, then set aside.

Lay the phyllo sheets out on your work surface and cover them loosely with a layer of plastic wrap and then a clean, dry kitchen towel.

Remove one phyllo sheet from the stack and brush it with melted butter. Fold the sheet in half, shorter side to shorter side. Brush it again with melted butter, then fold it in half, again shorter side to shorter side. Brush with melted butter, then cut it into four 3-inch squares.

Push the squares down into the indentations of the prepared muffin tin so the phyllo is in the tin, but its edges form a frilly edge sticking up out of the top of the indentation. Repeat with the remaining phyllo sheets, filling all the indentations.

Bake for 5 minutes. Meanwhile, mix the prosciutto or ham, cheese, chutney, thyme, salt, and pepper together in a medium bowl.

Remove the pan from the oven, cool for a minute or so, then fill the little shells with the prepared ham mixture. You may have to press the filling into any cups that have puffed up.

Return the pan to the oven and bake until the phyllo is browned and crispy and the filling bubbles slightly, about 8 minutes. Cool the tin on a wire rack for 10 minutes, then unmold the tartlets and either serve or continue cooling on a wire rack to room temperature.

Variations: Use Asiago, Parmigiano-Reggiano, Emmentaler, aged Cheddar, or aged Gouda as the cheese.

Add a few dashes of hot red pepper sauce or Asian chili sauce with the ham.

Use any flavor fruit chutney you prefer, including a homemade variety.

* * *

A Cheese Tray

If you do want to put out a selection of cheeses before dinner, remember these tips: