Recipes 2017-12-03T15:04:13+00:00

A Whole New Way To Eat Cheese And More!

They like their cheese warm and gooey in Uruguay, Argentina and Chile, and to get it that way at home, they have the EZ-MELTER, a ceramic cheese melter plate with small cuplike depressions.

Pop a square of good melting cheese – provolone is the choice in South America into each hollow. Put the cheese melter in the microwave, oven, on a gas burner, or even on a grill! In minutes you’ll have little blobs of molten cheese ready for toothpicks. It’s fondue the South American way!

You can fancy up the cheese by wrapping each piece in a strip of prosciutto, bacon or salami. Or use the plate to sear seafood – scallops topped with pesto or tomato – for example. This solid fully glazed ceramic bakeware plate is also perfect for escargots.

Cut the cheese into small cubes and place them into the cups. See below for baking times. After the cheese has melted, garnish with oregano or other herbs or pepper.

  • OVEN: Pre-heat to 250 for 10 minutes. Bake for 3 minutes.
  • MICROWAVE: Set microwave to high power for 1 – 2 minutes (depending on your microwave).
  • GRILL: Place the EZ-Melter on the heated grill. Leave on the grill for 10 minutes.
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Blue Cheese, Walnuts, Pear, and Honey Bites

Makes 19 bites

Blue cheese, crumbled

Walnut pieces, toasted

Pears, cut into ½-inch slices

Honey

Crostini (optional)

Place oven rack in middle position and preheat oven to 375 degrees.

Place about 2 teaspoons blue cheese into each well of EZ-Melter. Top with 1 teaspoon walnut pieces. Bake oven on middle rack and cook until cheese melts, about 10 minutes.

Transfer EZ-Melter to trivet. Drizzle each well with honey and insert pear slice into each well. Serve immediately with crostini, if desired.

Stuffed Mushrooms

Makes 19 stuffed mushrooms

19 small button mushrooms, stems removed and minced

1 tablespoon olive oil, plus extra

½ cup fontina or provolone cheese, divided

¼ cup Pecorino Romano

¼ cup breadcrumbs

1 medium garlic clove, minced

Place oven rack in middle position and preheat oven to 400 degrees.

In small saucepan, heat 1 tablespoon olive oil and minced mushroom stems over medium heat. Cook, stirring occasionally, until stems are soft and golden-brown, about 6 minutes. Transfer to medium bowl. Add ¼ cup fontina, Pecorino Romano, breadcrumbs, and garlic. If filling feels dry, stir in another teaspoon olive oil.

Drizzle oil lightly over each well of EZ-Melter so that each has about ¼ teaspoon oil in it. Place one mushroom cap upside down in each well of EZ-Melter. Distribute filling evenly into mushroom caps. Sprinkle remaining ¼ cup fontina over tops of mushrooms.

Bake until cheese is melted and mushrooms are soft, 15 to 20 minutes. Transfer EZ-Melter to trivet and serve immediately, using small utensils or toothpicks to remove mushrooms.

Caramelized Onions and Gruyere Bites

Makes 19 bites

Caramelized onions

Gruyere, cut into ½-inch cubes

Crostini

Place oven rack in middle position and preheat oven to 375 degrees.

Place one cube Gruyere cheese in each well of EZ-Melter. Top with 1 teaspoon caramelized onions. Bake oven on middle rack and cook until cheese melts, about 10 minutes.

Transfer EZ-Melter to trivet. Serve immediately alongside crostini.

ORDER NOW – $24.99