Best Smoked Gouda Veggie Melt Recipes

SMOKED GOUDA AND BROCCOLI FLATBREADS

Smoked Gouda and Broccoli Flatbreads image

There are equal amounts of cheese and broccoli on this flatbread, but it's the smoked Gouda that grabs your attention. Its buttery and lightly smoked flavor is accentuated by the scallions, which sweeten and brown as they roast. These are super speedy with the help of store-bought flatbread, naan or pocketless pita, but because the breads vary in size, adjust the quantity of topping to cover yours. (If you have extra toppings, make a melt on toast). Feel free to adapt with what you have: Swap out Gouda for another melting cheese like Cheddar or fontina; and for the broccoli, substitute spinach, kale, thinly sliced brussels sprouts or another quick-cooking vegetable.

Provided by Ali Slagle

Categories finger foods, sandwiches, main course

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

8 ounces smoked Gouda, grated on the small holes of a box grater (about 2 cups)
8 ounces broccoli stems and florets, coarsely chopped (about 3 cups)
3 scallions, thinly sliced
1 tablespoon extra-virgin olive oil
Kosher salt and black pepper
4 flatbread, naan or pocketless pita (roughly 8-inch diameter, store-bought or homemade)

Steps:

Heat the oven to 450 degrees and place a rack in the lower and upper third of the oven. In a large bowl, combine the Gouda, broccoli, scallions and oil. Season with salt and pepper, and stir to combine.
Place the flatbread on two baking sheets, then top evenly with the cheese mixture. Roast, rotating pans halfway through, until the bread is crisp and the cheese is melted and browned in spots, 8 to 10 minutes.

TURKEY AND VEGGIE MELTS

Turkey and Veggie Melts image

A knife and fork will be needed to eat these hearty open-face sandwiches, made delicious with frozen antioxidant vegetable blend.

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 2

Number Of Ingredients 5

Ingredients

1 box (7 oz) frozen blend broccoli, carrots and sweet peppers
1 teaspoon Dijon mustard
2 slices multigrain bread, toasted
2 oz sliced deli roasted turkey breast
1/4 cup shredded smoked Gouda cheese

Steps:

Heat broiler. Cook vegetables as directed on box; pour into medium bowl. Stir in mustard.
Place toasted bread slices on ungreased cookie sheet. Layer turkey evenly on bread. Spoon vegetable mixture over turkey. Sprinkle each with 2 tablespoons cheese.
Broil 4 to 6 inches from heat 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 220, Carbohydrate 24 g, Cholesterol 35 mg, Fat 1, Fiber 4 g, Protein 13 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 820 mg, Sugar 11 g, TransFat 0 g

SMOKED GOUDA MAC AND CHEESE

Smoked Gouda Mac and Cheese image

This is a marvelously smooth mac and cheese with a bit of a bite. My family loves this. I got the idea from a recipe made on a popular cooking show, and adapted it to my own recipe and tastes. Delicious contrast if served with a 'sweet' main dish.

Provided by rhondamary

Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes

Time 45m

Yield 8

Number Of Ingredients 7

Ingredients

1 (16 ounce) package seashell pasta
2 ½ tablespoons butter
2 tablespoons all-purpose flour
2 ½ cups milk
½ teaspoon salt
¼ teaspoon ground white pepper
4 ounces smoked Gouda cheese, shredded

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch casserole dish.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt butter in a small saucepan over medium heat. Stir in the flour and cook until a roux forms. Stir in the milk, salt and pepper; cook, stirring constantly, until sauce is smooth and thick and coats the back of a spoon. Remove from heat and stir in cheese.
Combine cooked pasta and cheese sauce; transfer to prepared dish.
Bake in preheated oven for 15 minutes, or until heated through.

Nutrition Facts : Calories 328.5 calories, Carbohydrate 46.2 g, Cholesterol 31.8 mg, Fat 10.3 g, Fiber 2 g, Protein 13.8 g, SaturatedFat 6 g, Sodium 321.2 mg, Sugar 5.8 g

SPINACH SOUFFLé WITH SHALLOTS AND SMOKED GOUDA CHEESE

Spinach Soufflé with Shallots and Smoked Gouda Cheese image

Categories Mixer Cheese Egg Bake Vegetarian Spinach Winter Bon Appétit

Yield Serves 8

Number Of Ingredients 10

Ingredients

2 1/2 cups whole milk
5 tablespoon butter
1/4 cup all purpose flour
4 large eggs, separated
1 cup shopped shallots (about 6 ounces)
1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry
2 cups (packed) grated smoked Gouda cheese (about 7 ounces)
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground nutmeg

Steps:

Preheat oven to 350°F. Butter 11 x 7 x 2-inch glass baking dish. Bring milk to boil in medium saucepan. Remove from heat. Melt 4 tablespoons butter in heavy medium saucepan over low heat. Add flour; stir 3 minutes. Gradually whisk in warm milk. Increase heat to medium; whisk constantly until mixture is thick and smooth, about 4 minutes. Remove sauce from heat. Whisk in yolks. Cool slightly.
Melt 1 tablespoon butter in large skillet over medium heat. Add shallots; sauté until tender, about 3 minutes. Transfer to large bowl. Mix in sauce, spinach, 1 1/3 cups cheese, salt, pepper and nutmeg. (Can be made 2 hours ahead. Cover and let stand at room temperature. Stir over low heat until just lukewarm before continuing.)
Using electric mixer, beat egg whites in large bowl until stiff but not dry. fold whites into spinach mixture in 2 additions. Transfer to prepared baking dish. Sprinkle remaining 2/3 cup cheese over. Bake until puffed and set about 45 minutes