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1 baguette cut into 24 diagonal slices, each 1/3 inch thick 2 tbsp extra virgin olive oil 1 piece of Nicasio Square 4 ripe medium tomatoes, diced 4 basil leaves sliced Salt and pepper to taste Olive oil for drizzling Preheat the oven to 375 degrees.Place the baguette slices in a single layer on a sheet pan and brush with olive oil.  Toast the slices in the oven for approximately 8 minutes, until golden brown.Place a thin slice of Nicasio Square on each piece of the toasted bread.  Top them with the tomato, drizzle with olive oil and then broil until the cheese melts. Remove the pieces from the oven and sprinkle with chopped basil.

1 Foggy Morning Cheese, sliced 4 Large tomatoes (about 1 and l/4 pound) cut into 1/4 inch slices 3 Tablespoons olive oil 2 Tablespoons red wine vinegar 1/2 Teaspoon salt 1/2 Teaspoon pepper 2 Tablespoons fresh basil, thinly sliced Arrange tomatoes and cheese on platter. Drizzle dressing over. Sprinkle with basil.Serves 4 to 6.

Preheat oven to 400 degrees 4 Slices crusty bread 2-4 Tomatoes, sliced 4-8 Thick slices San Geronimo Cheese Lay slices of tomato on bread. Cover tomato with slices of San Geronimo Cheese. Place on sheet pan and bake until cheese is melted and golden around the edges.Serves 2-4.

3 Ounces Foggy Morning cheese (about 1/3 - 1/2), crumbled 3/4 Loaf (12 ounces) crusty bread 6 Artichokes (about 6-8 ounces each) 3-4 Tablespoons olive oil 2-3 Tablespoons chopped dill 1 Cup low-sodium chicken broth Sea salt and freshly ground pepper 1. Steam or boil artichokes until tender, 30-35 minutes. Let cool, slice in half lengthwise. Scoop out fuzzy chokes with a spoon; discard.2. Preheat oven to 350 degrees. Remove crust from bread and tear into 1/2 inch pieces (about 4 cups). Spread in a single layer on a baking sheet; dry in oven, 10-15 minutes. Let cool.3. Preheat oven to 375 degrees. In a bowl combine bread, 2 T oil, cheese, dill, and broth. Season mixture and insides of...

4 slices wheat bread ¼ cup pesto (your favorite brand or homemade) 4 slices mozzarella ½ cup spinach ½ avocado, sliced ¼ NVC Foggy Morning, crumbled 2 tablespoons olive oil INSTRUCTIONSSpread pesto over bread and layer with mozzarella, spinach, avocado, and Foggy Morning by Nicasio Valley Cheese. Top with remaining bread slice and press to seal. Transfer to skillet and brown each side in olive oil over medium heat. Slice and serve.