Ingredients:
• 1 yellow bell pepper cut into bite sized pieces
• 1 red bell pepper cut into bite sized pieces
• 1 small zucchini thinly sliced
• 1/2 medium onion – sliced
• 1/3 cup marinara sauce
• 8 slices Finlandia Havarti or Gouda Deli Slices Cheese
• purchased or home made pizza dough
• olive oil
• salt & ground black pepper to taste
• flour for dusting
• 1/3 cup fresh basil chopped

Preheat outdoor grill. Combine bell peppers, zucchini and sliced onion in a grill pan. Drizzle with olive oil and add salt and pepper to taste. Place grill pan on hot grill and cook veggies 3-5 minutes or until tender, stirring occasionally.

To prepare pizza, roll out dough on a lightly floured pizza paddle or cooking stone (about ¼ inch thick). Brush the dough with a thin layer of olive oil and lay oil side down on the hot grill. When the dough looks set, about 2 minutes, turn over. Spread the marinara sauce evenly over crust. Top with grilled veggies and Finlandia Havarti or Gouda Deli Slices Cheese. Close the grill cover and cook until the cheese is melted and bubbling and the crust is crisp – about 5 minutes. Remove from grill, sprinkle with basil and serve.

Serves 8

Ingredients:
• 1 12 oz strip steak
• 8 flour tortillas
• 8 slices Finlandia Swiss or Muenster cheese
• salt and ground black pepper to taste
• vegetable oil
• sour cream
• guacamole

 

  

Preheat outdoor grill. Season the steak with salt and pepper and place on hot grill for approximately 4 minutes. Turn the steak over and continue to cook until desired doneness. Remove from grill, let rest for 5 minutes and then thinly slice. Reduce grill heat to medium. On a work surface, spread out 4 of the flour tortillas and top each with a ¼ of the sliced steak and 2 slices of Finlandia Swiss or Muenster cheese.

Top each quesadilla with remaining tortillas. Brush the top of each lightly with vegetable oil and carefully place oil side down on the grill. Cook for approximately 2 minutes on each side or until cheese is melted. Remove from grill and serve with sour cream and guacamole.

Makes 4.
 
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Ingredients:
• 1 ½ lbs beef tenderloin
• 1 cup baby arugula roughly chopped
• 1 baguette – sliced in 1/2 inch rounds
• 2 cups Finlandia Black Label Gruyere or Finlandia Swiss
cheese – grated
• salt
• ground black pepper

 

Preheat outdoor grill. Generously season the beef with salt and ground black pepper. Place on hot grill for 8-10 minutes or until meat is medium rare – turning frequently. Remove meat and let rest 5 minutes and then thinly slice. Place the slices of bread on grill and toast for approximately 30 seconds on each side. Add sliced beef and shredded Finlandia Gruyere or Swiss to each slice of toast and cook until cheese has melted. Remove from grill and place on a large serving platter. Top each crostini with chopped arugula and serve.

Makes approximately 30 crostini
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