Ingredients

Directions
Defrost frozen puff pastry in refrigerator for a minimum of three hours.
Preheat oven to 400°F.
Boil asparagus until tender (about 4 minutes) and cool in an ice water bath. Pat dry.
Roll out thawed puff pastry into a 10-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick with a fork. Bake for about 12 minutes until lightly browned.
Mix cheese, shallot, egg yolks, milk, nutmeg, salt, and pepper. Spread onto baked pastry, leaving a 1/2-inch border.
Toss asparagus in olive oil, salt, and pepper. Arrange on top of the cheese mixture.
Bake for an additional 15-20 minutes.
Sprinkle with lemon zest and serve warm or at room temperature.  Cut into small pieces to serve as an appetizer.

This wonderful flavored Vella Toma Cheese recipe was created for the Sonoma Olive Festival — As a low-carb alternative, serve with raw vegetables such as carrots, celery, or cucumber slices. This recipe was provided courtesy of Vella Cheese Company in Sonoma. www.vellacheese.com
Ingredients
  • 1 lb wedge of Vella Toma Cheese
  • 1/2 cup finest Extra Virgin Olive oil
  • 1 artisanal olive bread sliced fresh with each slice quarters
  • 1 tsp red pepper flakes
  • 1/4 cup fresh thyme leaves, chopped
  • Sea/Kosher salt & freshly ground black pepper, to taste
  • thyme sprigs for garnish
Directions

Place the wedge of Vella Toma on a large platter. Drizzle with olive oil, and sprinkle salt, pepper, red pepper flakes, and thyme. Let rest at room temperature for 30 minutes. Garnish with thyme sprigs. Serve with fresh slices of olive bread, ciabatta, or Sonoma French bread.

Pair with a magnum bottle of our 2018 Symbology Reserve Superior Zinfandel!