Cheese made with passion is a treat. The Co-op is excited to bring you Ferndale Farmstead, locally made artisan cheese crafted in the Italian tradition. Visit our Specialty Cheese Island to meet Ferndale Farmstead’s family of fresh cheeses, made in the Pasta Filata or “stretched curd” style, for excellent melt-a-bility and great flavor.
1/2 cup sun-dried tomatoes, diced (from Co-op Olive Bar)
2 cloves garlic, minced
2 tablespoons olive oil
4 tablespoons fresh basil, minced
1/4 teaspoon each salt and ground black pepper
Directions: Preheat oven to 350° F. Place baguette slices on two sheet pans and toast for 5-10 minutes, until the bread is lightly crisped. Evenly distribute the fresh mozzarella on the toasted baguette slices. Return to the oven for another 2-3 minutes to melt the cheese. While the bread is toasting, in a large bowl, mix the fresh and sun-dried tomatoes, olives, garlic, olive oil, basil, salt, and pepper. Top the toasted baguette slices and mozzarella with the tomato mixture and serve immediately with a smile.
Claire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.