Sooooo I have a thing for fruit and cheese.
I just LOVE it. Straight up fascinated with it. Love the combination constantly. There really isn’t a fruit and cheese combo that I can’t get behind, but now that I’m considering bananas… things are weird. But still – banana cheesecake. Always works.
Last summer I made a blueberry cheddar dip that freaked a ton of you out but is probably one of my favorite snacks to date. I know it sounds strange… but trust me. I don’t think I steer you wrong unless you hate sprinkles, good Whitney Houston music and things with minimal green vegetables.
The fascination started with that dip. It led me to create an apple/white cheddar dessert (no, not a pie) for the cookbook and since then, I’ve just wanted to make tons of things with fruit and cheese. I think berries are one of my favorites to use because they just… BURST. They explode in the oven and turn things a pretty color and are just perfect.
I’m so very attracted to them right now.
Might have made a pizza with them. Maybe. I’m actually so annoyed with myself that I only make tacos and pizza. Like why can’t I think of anything else? Because I’m selfish and only want to eats things stuffed inside a tortilla or piled on top of a garlic crust.
Life is so hard.
Two summers ago I threw strawberries in a skillet and made a cobbler – and I don’t know what it is but things are better in a skillet than a dish. They are different.
Oh. Also, I completely justify my dislike of vegetables with my obsession with fruit. I mean, THAT is balance. Do you even know how many antioxidants I consume? Yeah. And that doesn’t even count the chocolate and wine.
Yield: serves 4 appropriately, 2 obnoxiously
Total Time: 45 minutes
3 cups blueberries
1 1/2 tablespoons sugar
1/2 tablespoon flour
1/4 teaspoon salt
1/8 teaspoon cinnamon
vanilla ice cream for serving
cheddar biscuit topping
2/3 cup all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter, cold and cut into pieces
2 ounces sharp cheddar cheese, freshly grated
7-8 tablespoons milk
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F. In a bowl, toss the blueberries with the sugar, flour, salt and cinnamon and add them to a 6 or 8-inch oven-safe skillet.
In a larger bowl, whisk together the flour, sugar, baking powder and salt. Add in the butter and mix with a fork, pastry blender or your fingers until the butter is in crumbs and pieces. Add in the grated cheese, then stir in the milk and vanilla extract until a dough has come together but is just combined. Spoon the dough on top of the blueberries.
Bake for 30-35 minutes, until the topping is set and the blueberries are juicy and bursting. Serve hot with vanilla ice cream.
I also have a fascination with putting things on plates that are too small. How many of you are going crazy at that mess?