Ideas for Serving Swiss Cheese During Warm Weather
Though I don’t crave fondue when the temperature soars into the nineties, Swiss cheeses in other forms can make a great addition to warm weather meals. Try some of the following suggestions and you’ll add sparkle when the temperature is wiltingly hot.
- Add some coarsely grated Gruyere or Emmentaler to any tossed salad. Add some sliced hard-cooked eggs and some toasted walnuts and it becomes a light main course.
- Try a cheese salad as a first course: Cut Gruyere or Emmentaler into thin sticks and combine with a sliced celery heart, chopped toasted walnuts or pecans, a spoonful of chopped parsley and a quick dressing of oil and lemon flavored with a dash of mustard, salt and pepper.
- Use the toaster oven instead of the oven for great open-faced melted cheese sandwiches called Kaeseschnitten (cheese slices). Toast a slice of bread for each sandwich and spread with a little mustard. Top with shreds of ham, cooked asparagus, slices of tomato, or a combination. Top with several slices of Gruyere or Emmentaler and bake until heated through and the cheese is bubbling. Serve immediately. For brunch, try adding a fried or poached egg to the top of each.
- Baked eggs with Gruyere or Appenzeller: This is another great use for the toaster oven in warm weather. Butter a gratin dish and break in 4 to 6 eggs. Salt and pepper the eggs and add about 1 /2 cup heavy cream. Cover with a cup of coarsely grated Gruyere or Appenzeller cheese. Bake at 375 degrees about 10 minutes, or until eggs are just set and the cheese is melted and bubbly.
- Cheese Bruschetta: Toast some large slices of open-textured peasant bread. Drizzle with a little walnut oil and rub lightly with garlic. Make a little salad from diced ripe tomatoes, coarsely grated Gruyere and a little torn basil. Dress with a pinch of salt and a little walnut oil. Spoon over the bread and allow to stand half an hour for some of the tomato juices to penetrate the bread.