Food & Wine USA - (12)December 2020

PRIZED FOR their rich, creamy fl avor and deep

golden hue, Kerrygold butter and cheeses

are made the natural way—with milk from

grass-fed cows that are raised free of growth

hormones on small, family-run dairy farms.

Ireland’s mild, temperate climate and

abundant rain create the perfect environment

for grass-fed herds to graze. Th ese cows, in

turn, produce milk that’s so rich in natural

beta-carotene, it gives Kerrygold butter and

cheeses their signature golden tone.

Kerrygold is proud to support the

14,000 co-op farmers that carry on Ireland’s

6,000-year-old tradition of dairy farming. It

is their stories and their passion that inspire

Kerrygold to create the highest-quality butter

and cheeses, enjoyed by bakers and makers

around the globe.

Th is holiday season, check your local or

online grocery store for Kerrygold’s full range

of cheeses, including block, shredded, and

sliced options. All-natural and full of fl avor,

they bring a burst of indulgence to any recipe,

including these simple yet scrumptious

cranberry crostini (see recipe, right), topped

with Kerrygold® Reserve Cheddar Cheese.

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CHEDDAR

CROSTINI

WITH

CRANBERRY

ORANGE

CHUTNEY

Makes 24 pieces

Toast the holidays with these

elegant crostini topped with

shaved Kerrygold® Reserve

Cheddar Cheese, a vibrant

cranberry orange chutney,

and fresh rosemary.

INGREDIENTS

1 (12-oz) bag fresh

cranberries

¹² cup fresh orange juice

¹² cup sugar

2 tbsp balsamic vinegar

2 tbsp fresh rosemary,

chopped, plus additional

for garnish

1 tsp grated orange zest

1 loaf French bread cut

into ¼-inch slices

3 tbsp olive oil

3 oz Kerrygold® Reserve

Cheddar Cheese, shaved

TO MAKE THE CHUTNEY

1. Combine the cranberries,
   orange juice, sugar, and
   balsamic vinegar in a small
   pan over medium heat.
   Cook for 5–7 minutes or until
   cranberries start to pop.
   Reduce heat and cook about
   15 more minutes until sauce is
   reduced and thick.


2. Remove from heat and stir
   in rosemary and orange zest.
   Cool and refrigerate until
   ready to use.

TO MAKE THE CROSTINI

1. Preheat oven to 350
   degrees. Brush the tops of
   the bread slices lightly with
   olive oil and toast in oven
   for 10 minutes or until lightly
   browned.


2. Top each crostini with
   cheese and a teaspoon of
   cranberry orange chutney,
   garnish with fresh rosemary,
   and serve.

ELEVATE YOUR HOLIDAYS

Kerrygold butter and cheeses turn every dish into a celebration.

To learn more, visit kerrygoldusa.com.