Stone House Bread - Artisan Bread in the Traverse City Michigan Area

 Grilled Vegetable Salsa with Stone House Bread Baguette Chips

2 ears husked, cleaned corn cut into 2” lengths
2 zucchini washed and cut into 2” pieces
1 red bell pepper cut into 1” cubes
1 green pepper cut into 1” cubes
1 sweet onion cut into wedges
2 jalapeno chilies seeded and cut into ½” rings
2 tablespoons olive oil
6-8 Roma tomatoes seeded and in half
2 teaspoons grated fresh lime peel
1 tablespoon chopped fresh cilantro
1 teaspoon salt
1 bag Stone House Bread baguette chips

1. Toss first 6 ingredients with olive oil and place in grill basket and cook over medium heat until tender about 20-25 minutes. Stir or shake basket as needed.
2. Add tomatoes last 2 minutes and until hot.
3. Remove vegetables and cool for 15 minutes.
4. Cut corn of cob and chop rest of vegetables into small pieces and toss with remaining ingredients except baguette chips.
5. Serve baguette chips.

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Gills Pier Rye with Hummus and Cucumbers

1 loaf Stone House Gills Pier Rye bread
1 7-8oz container hummus
½ English cucumber sliced thin
Fresh dill weed for garnish
Smoked paprika for garnish

1. Cut rye bread into ¼” slices and then cut in half.
2. Spread favorite hummus on rye bread and top with cucumber slices and fresh dill.
3. Sprinkle smoked paprika on top. Arrange on serving tray.

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Grilled Brie with Sweet Black Cherries

1 Cedar plank soaked in water for 30 minutes
1 small round Brie cheese
1 cup washed and pitted black sweet cherries
½ teaspoon kosher salt
2 tablespoons local honey
1 Stone House sweet or rustic baguette sliced ½” thick

1. Turn on gas grill preheat to medium. Place cheese on cedar plank and spoon cherries on top of cheese. Sprinkle with salt.
2. Cover and grill indirect 15 to 20 minutes or until cheese is warm.
3. Remove from heat and place cheese on fruit on serving tray. Drizzle honey over cherries and serve with sliced baguette.
 

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Grilled Fruit Kabobs with Cinnamon Sugar Bread

1 loaf Stone House North Country Bread cut into 1” cubes
Canola oil
Cinnamon sugar mixture
Fresh pineapple, mango, nectarines and peaches sliced
2 containers vanilla yogurt
1 tablespoon honey
Dash nutmeg
Shish kabob sticks

1. Preheat gas grill to medium.
2. Toss bread cubes in oil then coat with cinnamon-sugar mixture.
3. Assemble bread cubes and fruit on kabob sticks
4. Grill over medium heat until bread cubes are lightly toasted and fruit is a little soft.
5. Remove from heat and serve on platter with dipping sauce.
 

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Bruschetta with White Beans, Tomatoes and Olives

1 can drained white northern beans
2 medium tomatoes diced into ¼” cubes
¼ cup chopped kalamata olives
1 tablespoon minced garlic
¼ cup fresh minced basil
¼ cup olive oil
Salt and pepper to taste
1 Stone House Bread sweet or rustic baguette cut into ¼” slices
Olive oil for bread
5 oz goat cheese
Small basil leaves for garnish

1. Combine first six ingredients in bowl and season with salt and pepper to taste.
2. Brush bread with olive oil and broil for about 1 minute.
3. Spread goat cheese on bread, top with bean mixture and garnish with basil leaf.

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Fruit and Prosciutto Skewers

1 loaf Stone House 7-grain cut into ½ slices then into wedges
1 container cream cheese and honey spread
¼ lb prosciutto or deli ham cut into 1 ½ “strips
1 papaya trimmed, cleaned and cut into strips
1 mango trimmed, cleaned and cut into strips
12 strawberries washed and stemmed
Honey for drizzle

1. Spread cream cheese on bread and arrange on plate.
2. Wrap prosciutto or ham around fruit and secure with fancy toothpicks.
3. Drizzle honey over skewers and remove from toothpick and place on bread wedges when ready to eat.
 

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Genoa Salami Crostinni

1 Stone House Sweet Baguette cut into ½ slices
Olive oil for brushing on bread
1 ½ cups thinly shredded lettuce
¼ cream cheese with olives spread
24 slices Genoa salami folded in half and then half again
4 Roma tomatoes sliced thin
Garlic pepper blend for seasoning to taste
1 cup fresh basil leaves

1. Heat oven to 375 degrees and place baguette slices on sheet pan and brush with olive oil and bake until lightly toasted 5-7 min. Remove and cool.
2. Spread cream cheese on bread then top with shredded lettuce, salami, tomato slice, basil leaves and sprinkle on pepper blend to taste.
 

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Very Cherry Veggie Dip

1C dried cherries
1/2C crumbled blue cheese (2oz)
½ C toasted pecans
1C sour cream
1/4C mayo

1. In a medium bowl combine sour cream and mayo and mix well.
2. Add remaining ingredients and chill at least 2 hours.
3. Serve with Stone House Baguette Chips.
 

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Smoked Salmon Dip

1 8oz tub cream cheese spread
2 Tbsp fine diced fresh dill
2 tsp fresh lemon juice
4oz smoked salmon chopped
Dill sprigs for garnish

1. Combine cream cheese, lemon juice and salmon in food processor.
2. Process until salmon is finely shredded.
3. Remove from processor and mix in fine chopped dill.
4. Chill in fridge for 1 hour.
5. Garnish with additional dill and serve with slices of Chernuska or Gills Pier Rye.
 

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Honey Pears with Goat Cheese

1 loaf of Stone House North Country sliced thin
4 Bartlett or favorite variety ripe pears sliced thin
1 8oz package crumbled goat cheese
Fresh cracked pepper
½ C toasted and fine chopped pecans
Honey
Garnish with fresh thyme sprigs

1. On each thin slice of bread place pear slices in threes.
2. Sprinkle with goat cheese, pepper and pecans.
3. Drizzle with honey just before serving.
 

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Marinated Fresh Mozzarella in Dipping Oil

1 ball marinated fresh mozzarella cut into bite size cubes
1 cup cherry tomatoes
1 bottle Stone House Bread dipping oil
1 loaf Stone House sweet or rustic baguette bread sliced ¼” thick
Fresh basil leaf for garnish

1. Toss cubed mozzarella and cherry tomatoes with dipping oil and marinate several hours in refrigerator.
2. Serve with sliced bread.
 

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Caramelized Onion and Cranberry Cream Cheese
Baguette Bites

1 Stone House Sweet or Rustic Baguette sliced thin
1 8oz tub cream cheese spread with herbs
1 lg yellow onion
1 cup dried cranberries soaked in water to soften
1 sm jar red currant jelly
1 tsp Balsamic Vinegar
Fresh cilantro for garnish

1. Slice onion thin and over medium heat with olive oil sauté onion until caramel in color and remove from heat and cool.
2. Drain cranberries and mix with small amount of jelly to coat cranberries. Stir in balsamic vinegar and let mixture set for 1 hour to blend flavors.
3. Spread cream cheese on baguette slices and top with a few strips of caramelized onion, cranberry mixture and garnish with fresh cilantro
 

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