Oh, the creamy, dreamy possibilities that await with Alouette cheese! Whether you’re whipping up a quick weeknight dinner, planning a cozy comfort meal, or impressing guests with something special, this versatile cheese is your secret weapon. Get ready to fall in love with these 20 delicious recipes that transform simple ingredients into extraordinary dishes. Let’s dive in and discover your next favorite creation!
Alouette Cheese and Spinach Stuffed Chicken
You know those days when you want something fancy but don’t have hours to spend in the kitchen? This stuffed chicken is my go-to for making weeknights feel special without the fuss.
Ingredients
– 4 boneless, skinless chicken breasts
– A 6.5-ounce tub of Alouette Garlic & Herbs spreadable cheese
– A couple of big handfuls of fresh spinach
– A splash of olive oil
– A pinch of kosher salt
– A few cracks of black pepper
– 1/2 cup of chicken broth
Instructions
1. Preheat your oven to 375°F.
2. Place one chicken breast on a cutting board and use a sharp knife to slice a deep pocket horizontally through the thickest part, being careful not to cut all the way through.
3. Repeat with the remaining three chicken breasts.
4. Season the inside of each pocket with a pinch of kosher salt and a few cracks of black pepper.
5. Stuff each pocket with about 1 tablespoon of Alouette Garlic & Herbs cheese.
6. Add a small handful of fresh spinach leaves on top of the cheese in each pocket.
7. Use toothpicks to securely close the openings of each chicken breast.
8. Heat a splash of olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
9. Place the stuffed chicken breasts in the hot skillet and sear for 3-4 minutes per side until golden brown.
10. Pour 1/2 cup of chicken broth into the skillet around the chicken.
11. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
12. Remove from oven and let rest for 5 minutes before removing toothpicks.
Nothing beats cutting into that golden chicken to reveal the creamy, herby cheese and wilted spinach inside. The Alouette melts into the most luxurious sauce that pairs beautifully with roasted potatoes or simple steamed rice. Next time, try adding sun-dried tomatoes to the stuffing for an extra pop of flavor!
Garlic Herb Alouette Cheese Dip
There’s something magical about how garlic and herbs transform simple ingredients into a dip that disappears faster than you can say “pass the crackers”—I learned this the hard way at my last game day party when my friends practically licked the bowl clean. Today I’m sharing my go-to recipe that’s become a staple in my entertaining arsenal, perfect for when you need something impressive but don’t want to spend hours in the kitchen.
Ingredients
– One 6.5-ounce package of Alouette Garlic & Herbs spreadable cheese
– A generous half-cup of sour cream
– A couple of tablespoons of mayonnaise
– One fresh lemon for a good squeeze of juice
– A small handful of fresh parsley, chopped
– A couple of cloves of garlic, minced
– A pinch of salt
– A few cracks of black pepper
Instructions
1. Place the Alouette Garlic & Herbs cheese, sour cream, and mayonnaise in a medium mixing bowl.
2. Cut the lemon in half and squeeze about 1 tablespoon of fresh lemon juice directly into the bowl, being careful to catch any seeds with your other hand.
3. Mince 2 cloves of fresh garlic until you have about 1 teaspoon and add it to the mixture—tip: if you rub the cutting board with a little salt first, it helps prevent the garlic from sticking.
4. Chop 2 tablespoons of fresh parsley leaves, discarding the stems, and add them to the bowl.
5. Sprinkle in ¼ teaspoon of salt and ⅛ teaspoon of black pepper.
6. Use a rubber spatula to thoroughly combine all ingredients until completely smooth and uniform in color, scraping down the sides of the bowl to incorporate everything—tip: if you want an extra-smooth dip, you can use an electric hand mixer on low speed for about 30 seconds.
7. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together—tip: don’t skip this chilling time as it really makes the garlic flavor more mellow and well-rounded.
8. Remove from refrigerator and give it one final stir before serving. Just imagine that creamy, tangy texture spreading across a warm baguette slice—the garlic isn’t overpowering but rather dances with the fresh herbs in the most delightful way. I love serving this in a hollowed-out bread bowl surrounded by colorful veggie sticks for dipping, though honestly it’s equally heavenly straight from the spoon when no one’s watching.
Alouette Cheese and Sun-Dried Tomato Pasta
Perfectly creamy pasta dishes are my ultimate comfort food, especially during these crisp fall evenings when I want something that feels both indulgent and effortless. I first discovered this combination when I had some leftover Alouette cheese from a party and decided to experiment—now it’s become my go-to weeknight dinner that always impresses.
Ingredients
- 8 ounces of your favorite pasta (I’m partial to bowties or penne)
- A generous glug of olive oil (about 2 tablespoons)
- 3 cloves of garlic, minced nice and fine
- A good handful of sun-dried tomatoes (about ½ cup), chopped into little strips
- One 6.5-ounce container of Alouette Garlic & Herbs spreadable cheese
- A big splash of pasta water (roughly ½ cup)
- A couple of fresh basil leaves for that final touch
Instructions
- Bring a large pot of salted water to a rolling boil over high heat—it should taste like the sea when you dip a spoon in.
- Add your pasta and cook according to package directions until al dente, which usually takes about 9-11 minutes.
- While the pasta cooks, heat olive oil in a large skillet over medium heat until it shimmers.
- Add minced garlic and cook for exactly 1 minute until fragrant but not browned—this prevents bitterness.
- Stir in sun-dried tomatoes and cook for another 2 minutes until they soften slightly.
- Reduce heat to low and add the entire container of Alouette cheese, stirring constantly until melted and smooth.
- Reserve ½ cup of starchy pasta water before draining the pasta—this golden liquid will create the silkiest sauce.
- Gradually whisk the pasta water into the cheese sauce until it reaches a creamy, pourable consistency.
- Add drained pasta to the skillet and toss thoroughly until every piece is coated in sauce.
- Chiffonade the basil by stacking leaves, rolling tightly, and slicing into thin ribbons for maximum flavor release.
- Garnish with fresh basil and serve immediately while hot and creamy.
Creamy doesn’t even begin to describe the luxurious texture this pasta achieves, with the Alouette cheese creating a velvety sauce that clings beautifully to every noodle. The sun-dried tomatoes provide these wonderful chewy bursts of sweet-tart flavor that cut through the richness perfectly. Sometimes I’ll add grilled chicken or serve it alongside a simple arugula salad for a complete meal that feels restaurant-worthy.
Baked Alouette Cheese and Artichoke Spread
Baked Alouette Cheese and Artichoke Spread
Ingredients
– One 6.5-ounce package of Alouette Garlic & Herbs spreadable cheese
– One 14-ounce can of artichoke hearts, drained and roughly chopped
– A heaping 1/4 cup of mayonnaise
– A generous 1/2 cup of shredded Parmesan cheese
– A couple of tablespoons of finely chopped red onion
– A splash of fresh lemon juice (about 1 tablespoon)
– A pinch of black pepper
Instructions
1. Preheat your oven to 375°F.
2. In a medium mixing bowl, combine the Alouette Garlic & Herbs cheese, chopped artichoke hearts, mayonnaise, shredded Parmesan, red onion, lemon juice, and black pepper.
3. Stir everything together until well mixed and no large clumps remain. Tip: If the mixture feels too thick, add another tablespoon of mayonnaise to loosen it up.
4. Transfer the mixture to a small, oven-safe baking dish, spreading it into an even layer.
5. Bake in the preheated oven for 20–25 minutes, or until the top is golden and the edges are bubbly. Tip: For extra browning, switch to broil for the last 2–3 minutes, but watch closely to avoid burning.
6. Carefully remove the dish from the oven using oven mitts, and let it cool for 5–10 minutes before serving. Tip: Letting it rest helps the flavors meld and prevents burns from the hot cheese.
Warm and bubbly straight from the oven, this spread has a creamy, tangy base with tender artichoke bits and a hint of garlic. I love scooping it up with toasted baguette slices or spreading it over crackers for an easy appetizer that always disappears fast.
Alouette Cheese and Prosciutto Crostini
Oh my goodness, these Alouette Cheese and Prosciutto Crostini have become my absolute go-to when I need something impressive but don’t want to spend hours in the kitchen. I first made them for a last-minute girls’ night and now my friends request them every time we get together—they’re that good!
Ingredients
– A baguette, sliced into about 20 half-inch thick pieces
– A couple tablespoons of olive oil
– One container of Alouette Garlic & Herbs spreadable cheese
– About 6 thin slices of prosciutto, torn into smaller pieces
– A handful of fresh arugula
– A drizzle of balsamic glaze
– A sprinkle of freshly cracked black pepper
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Arrange your baguette slices in a single layer on the prepared baking sheet.
3. Lightly brush the top of each slice with olive oil using a pastry brush.
4. Bake for 8-10 minutes until the edges turn golden brown and the centers feel crisp when tapped.
5. Remove the toasted bread from the oven and let cool for 2 minutes—this prevents the cheese from melting too much when you spread it.
6. Spread about 1 teaspoon of Alouette Garlic & Herbs cheese onto each crostini, covering the surface evenly.
7. Top each crostini with a small piece of torn prosciutto, letting it curl naturally for visual appeal.
8. Add 2-3 fresh arugula leaves to each crostini, tucking them beside the prosciutto.
9. Drizzle each crostini with balsamic glaze in a zigzag pattern across the top.
10. Finish with a light sprinkle of freshly cracked black pepper over all the crostini.
Crispy, creamy, and perfectly balanced—these little bites deliver that wonderful contrast between the crunchy bread and smooth cheese. The salty prosciutto plays so nicely with the peppery arugula, while the balsamic adds just the right touch of sweetness. I love serving these arranged on a wooden board with extra glaze for dipping, though they disappear so quickly you might not need it!
Creamy Alouette Cheese Scrambled Eggs
Remember those lazy weekend mornings when you just want something extra special for breakfast? I created these creamy scrambled eggs after discovering Alouette cheese at my local farmer’s market—it’s become my go-to for turning simple eggs into something truly decadent.
Ingredients
– 4 large eggs
– A generous dollop of Alouette Garlic & Herbs spreadable cheese (about 2 tablespoons)
– A splash of whole milk (about 1 tablespoon)
– A couple of tablespoons of unsalted butter
– A pinch of kosher salt
– A few cracks of freshly ground black pepper
Instructions
1. Crack 4 large eggs into a medium bowl. 2. Add 1 tablespoon of whole milk to the eggs. 3. Whisk the eggs and milk vigorously until fully combined and slightly frothy. 4. Heat a non-stick skillet over medium-low heat for 2 minutes. 5. Add 2 tablespoons of unsalted butter to the heated skillet. 6. Swirl the melting butter to coat the entire skillet surface evenly. 7. Pour the egg mixture into the skillet once the butter stops foaming. 8. Let the eggs sit undisturbed for 30 seconds until edges begin to set. 9. Gently push the cooked edges toward the center with a silicone spatula, allowing uncooked egg to flow to the edges. 10. Continue this pushing motion every 20 seconds for about 3-4 minutes until eggs are mostly set but still slightly wet. 11. Add 2 tablespoons of Alouette Garlic & Herbs cheese to the center of the eggs. 12. Fold the eggs over the cheese gently to incorporate. 13. Cook for another 30 seconds while folding continuously until cheese is melted and eggs are creamy. 14. Remove from heat immediately when eggs are still slightly glossy. 15. Season with a pinch of kosher salt and a few cracks of black pepper. 16. Give one final gentle fold to distribute seasoning evenly. Getting these eggs right means they’ll be incredibly creamy with little pockets of herby garlic cheese throughout—I love serving them on toasted sourdough with some fresh chives scattered over the top for the perfect weekend brunch.
Alouette Cheese and Roasted Red Pepper Flatbread
Haven’t we all had those days where we want something fancy but don’t want to spend hours in the kitchen? I whipped up this Alouette Cheese and Roasted Red Pepper Flatbread last Friday when friends dropped by unexpectedly, and it saved the day with minimal effort but maximum flavor. Honestly, it’s become my go-to quick appetizer that always impresses.
Ingredients
– One store-bought flatbread or naan
– A 5.2-ounce container of Alouette Garlic & Herbs spreadable cheese
– About half a cup of jarred roasted red peppers, sliced into thin strips
– A couple of tablespoons of olive oil
– A small handful of fresh basil leaves
– A sprinkle of sea salt
Instructions
1. Preheat your oven to 400°F and place a baking sheet inside to heat up.
2. Brush the flatbread evenly with a tablespoon of olive oil, making sure to reach the edges for a crispier crust.
3. Spread the entire container of Alouette Garlic & Herbs cheese in a thin, even layer over the flatbread, leaving a half-inch border around the edges.
4. Arrange the roasted red pepper strips evenly over the cheese layer.
5. Carefully remove the hot baking sheet from the oven and place the flatbread directly onto it—this helps the bottom get crispy fast.
6. Bake for 8–10 minutes, until the edges are golden brown and the cheese is bubbly.
7. Remove from the oven and let it rest for 2 minutes on a cutting board.
8. Tear the fresh basil leaves and scatter them over the top.
9. Finish with a light sprinkle of sea salt and drizzle with the remaining olive oil.
10. Slice into wedges using a pizza cutter or sharp knife.
Finally, that first bite gives you creamy, garlicky cheese against sweet roasted peppers and crispy flatbread—it’s seriously addictive. For a fun twist, I sometimes add a drizzle of balsamic glaze or serve it alongside a simple arugula salad for a light meal.
Alouette Cheese Stuffed Mushrooms
My friends, these Alouette Cheese Stuffed Mushrooms have become my go-to party appetizer ever since I discovered how the creamy cheese melts perfectly into the earthy mushroom caps. I first made them for a last-minute gathering and now they’re requested at every potluck—trust me, they disappear faster than you can say “more please!”
Ingredients
– About 20 medium cremini mushrooms
– One 5.2 ounce package of Alouette Garlic & Herbs spreadable cheese
– A quarter cup of grated Parmesan cheese
– Two tablespoons of fine breadcrumbs
– One tablespoon of olive oil
– A couple of fresh parsley sprigs, chopped
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Gently twist the stems from all the mushrooms and set the caps aside—save those stems for another recipe like omelets or stock!
3. In a medium bowl, combine the entire package of Alouette cheese, Parmesan, breadcrumbs, chopped parsley, salt, and pepper until well mixed.
4. Using a small spoon, generously fill each mushroom cap with the cheese mixture, mounding it slightly.
5. Arrange the stuffed mushrooms on your prepared baking sheet about an inch apart.
6. Drizzle the olive oil evenly over the stuffed mushrooms.
7. Bake for 18-20 minutes until the mushrooms are tender and the cheese topping is golden brown with bubbly edges.
8. Let them cool for 5 minutes on the baking sheet before serving—this helps the cheese set perfectly.
Golden and aromatic straight from the oven, these mushrooms offer a wonderful contrast between the tender, juicy caps and the creamy, garlicky cheese filling. I love serving them on a rustic wooden board with extra parsley sprinkled over top, and they pair beautifully with a crisp white wine or as part of a larger antipasto spread.
Alouette Cheese and Caramelized Onion Tart
My kitchen always smells incredible when I’m caramelizing onions – there’s something about that slow transformation from sharp to sweet that feels like culinary magic. I first discovered Alouette cheese during a farmers’ market adventure last fall, and this tart has become my go-to when I want something that feels fancy but comes together surprisingly easily.
Ingredients
- 1 sheet of frozen puff pastry, thawed
- 2 large yellow onions, thinly sliced
- 2 tablespoons of olive oil
- A generous pinch of salt
- A teaspoon of fresh thyme leaves
- 1 container of Alouette Garlic & Herbs spreadable cheese
- 1 egg for that golden egg wash
- A couple of cracks of black pepper
Instructions
- Heat your oven to 400°F and line a baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium-low heat until it shimmers.
- Add the sliced onions and salt, stirring to coat everything in the oil.
- Cook the onions for 30-35 minutes, stirring every 5-7 minutes, until they turn deep golden brown and smell sweet.
- While onions cook, roll out the puff pastry on your prepared baking sheet to about 10×12 inches.
- Use a knife to score a 1-inch border around the edges of the pastry without cutting all the way through.
- Spread the Alouette cheese evenly inside the scored border using the back of a spoon.
- Whisk the egg with a tablespoon of water in a small bowl until smooth.
- Brush the egg wash over the pastry border with a pastry brush.
- When onions are caramelized, stir in the fresh thyme leaves and remove from heat.
- Spread the caramelized onions evenly over the cheese layer.
- Sprinkle black pepper over the entire tart.
- Bake for 20-25 minutes until the pastry is puffed and golden brown.
- Let the tart cool on the baking sheet for 5 minutes before slicing.
Deliciously creamy and savory, this tart offers the perfect contrast between the flaky pastry and the smooth cheese layer. The sweet onions balance the garlicky cheese beautifully, making each bite complex and satisfying. I love serving this warm with a simple arugula salad for lunch, or cutting it into smaller squares for an impressive party appetizer that always disappears quickly.
Alouette Cheese and Chive Mashed Potatoes
During these chilly November evenings, I find myself craving the ultimate comfort food that feels like a warm hug. My family has always turned to mashed potatoes during cozy gatherings, but I’ve recently discovered a game-changing twist that elevates this classic side dish to something truly special. Let me share my secret weapon for the creamiest, most flavorful mashed potatoes you’ll ever taste.
Ingredients
– About 3 pounds of russet potatoes, peeled and chopped into chunks
– A generous ½ cup of heavy cream, warmed up
– 4 tablespoons of unsalted butter, softened
– One 5.2-ounce package of Alouette Garlic & Herbs spreadable cheese
– A couple of tablespoons of fresh chives, finely chopped
– A good pinch of kosher salt for the cooking water
– A splash of whole milk if you need to adjust the consistency
Instructions
1. Place your peeled and chopped potatoes in a large pot and cover them with cold water by about 2 inches, then stir in that good pinch of kosher salt.
2. Bring the pot to a rolling boil over high heat, then reduce to a steady simmer and cook for 15-20 minutes until the potatoes are fork-tender all the way through.
3. Drain the potatoes completely in a colander and let them steam dry for 2 minutes – this prevents watery mashed potatoes.
4. Return the hot potatoes to the warm pot and mash them with a potato masher until no large lumps remain.
5. Add the softened butter and warm heavy cream, then mix vigorously until the potatoes become smooth and creamy.
6. Stir in the entire package of Alouette Garlic & Herbs cheese until fully incorporated and the mixture turns beautifully creamy.
7. Fold in the freshly chopped chives, reserving a small sprinkle for garnish if you’d like.
8. Check the consistency and add a splash of whole milk if needed, mixing until you reach your preferred texture.
Getting these potatoes just right means they’re incredibly creamy with that wonderful garlic and herb flavor from the Alouette cheese. The chives add that fresh, oniony brightness that cuts through the richness perfectly. I love serving these alongside roasted chicken or using them as a base for shepherd’s pie – they’re so good, you might just eat them straight from the bowl!
Alouette Cheese and Bacon Macaroni
Yesterday, I was craving that perfect comfort food—something creamy, cheesy, and just a little indulgent. That’s when I remembered this Alouette Cheese and Bacon Macaroni recipe I’ve been tweaking for years. It’s become my go-to for cozy nights when only a bowl of pure comfort will do.
Ingredients
– A box of elbow macaroni
– A couple of slices of thick-cut bacon
– A splash of whole milk
– One 6.5-ounce container of Alouette Garlic & Herbs Spreadable Cheese
– A handful of shredded sharp cheddar cheese
– A pinch of salt and a crack of black pepper
Instructions
1. Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil over high heat.
2. Add the box of elbow macaroni to the boiling water and cook for 7–9 minutes, stirring occasionally, until it’s al dente (just tender but still firm to the bite).
3. While the pasta cooks, chop the bacon slices into small pieces.
4. Heat a skillet over medium heat and cook the bacon pieces for 5–7 minutes, stirring often, until they’re crispy and browned.
5. Drain the cooked macaroni in a colander and return it to the pot, off the heat.
6. Pour a splash of whole milk into the pot with the macaroni and stir to coat evenly.
7. Add the entire container of Alouette Garlic & Herbs Spreadable Cheese and stir until it melts into a smooth, creamy sauce.
8. Mix in the handful of shredded sharp cheddar cheese until it’s fully incorporated and the sauce is velvety.
9. Fold in the crispy bacon pieces and season with a crack of black pepper.
10. Let the macaroni sit for 2 minutes off the heat to thicken slightly before serving. Generously spoon the macaroni into bowls—it’s wonderfully creamy with pops of salty bacon and that herby kick from the Alouette. I love topping mine with extra cheddar or serving it alongside a simple green salad for contrast.
Alouette Cheese and Herb Stuffed Tomatoes
Gosh, I discovered this recipe during a summer farmers market trip when I found the most beautiful heirloom tomatoes and decided to stuff them with the herby Alouette cheese I always keep in my fridge for quick appetizers.
Ingredients
– 4 large beefsteak tomatoes
– 1 (6.5 oz) container of Alouette Garlic & Herbs spreadable cheese
– 1/4 cup of panko breadcrumbs
– A couple of tablespoons of grated Parmesan cheese
– A good drizzle of olive oil
– A small handful of fresh basil leaves, chopped
– A pinch of salt and a few cracks of black pepper
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice the tops off each tomato and use a spoon to carefully scoop out the seeds and pulp, creating a hollow cavity. (Tip: Save the tomato pulp for adding to sauces or soups later!)
3. In a medium bowl, mix the entire container of Alouette cheese with the panko breadcrumbs, Parmesan, chopped basil, salt, and pepper until well combined.
4. Spoon the cheese mixture evenly into each hollowed tomato, filling them just to the top.
5. Drizzle the stuffed tomatoes lightly with olive oil. (Tip: This helps the tops get golden and crispy.)
6. Bake for 20-25 minutes, until the tomatoes are tender and the filling is bubbly and lightly browned on top. (Tip: If the tops aren’t browning to your liking, switch to broil for the last 1-2 minutes, but watch closely!)
7. Remove from the oven and let them rest for 5 minutes before serving. Just imagine cutting into one—the warm, creamy, garlic-herb center oozes into the sweet, roasted tomato, creating this incredible contrast that’s perfect alongside grilled chicken or simply with crusty bread for dipping.
Alouette Cheese and Avocado Toast
Perfectly creamy and satisfying, this Alouette Cheese and Avocado Toast has become my go-to breakfast when I want something quick yet fancy—it reminds me of lazy Sunday mornings when my best friend and I would experiment with whatever was in the fridge.
Ingredients
- 2 slices of your favorite bread (I love sourdough for that extra crunch)
- 1 ripe avocado
- 4 tablespoons of Alouette Garlic & Herbs Spreadable Cheese
- A drizzle of extra virgin olive oil
- A pinch of red pepper flakes
- A squeeze of fresh lemon juice
- A sprinkle of flaky sea salt
Instructions
- Place your bread slices in a toaster and toast on medium setting until golden brown and crisp, about 3 minutes.
- While the bread toasts, cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Tip: If your avocado isn’t quite ripe, pop it in a paper bag with a banana overnight to speed things up!
- Mash the avocado with a fork until mostly smooth but with some chunks left for texture.
- Stir in a squeeze of fresh lemon juice to the mashed avocado to prevent browning and add brightness.
- Spread 2 tablespoons of Alouette Garlic & Herbs Spreadable Cheese evenly onto each piece of toasted bread.
- Top the cheese-covered toast with the mashed avocado, dividing it equally between both slices.
- Drizzle each toast with about 1 teaspoon of extra virgin olive oil.
- Sprinkle a pinch of red pepper flakes over each toast for a subtle heat. Tip: Toast your red pepper flakes in a dry pan for 30 seconds first to enhance their flavor!
- Finish with a generous sprinkle of flaky sea salt. Tip: Use your fingers to crush the salt as you sprinkle for better distribution.
Keep this toast simple or get creative—the creamy Alouette cheese melts slightly into the warm bread while the cool avocado adds freshness, and I sometimes top mine with microgreens for extra color and crunch.
Alouette Cheese and Pear Salad with Walnuts
Ooh, let me tell you about this salad that completely changed my lunch game! I first threw it together during a frantic fridge clean-out when friends unexpectedly dropped by, and now it’s my go-to impressive-but-easy dish. There’s something magical about how the creamy cheese plays off the sweet pears and crunchy walnuts.
Ingredients
– About 6 cups of fresh mixed greens (I usually grab whatever looks good at the market)
– 1 perfectly ripe pear, sliced thin
– A generous half-cup of walnut pieces
– 4 ounces of that dreamy Alouette spreadable cheese
– A couple tablespoons of olive oil
– Just a squeeze of fresh lemon juice (about 1 tablespoon)
– A tiny pinch of salt and a few cracks of black pepper
Instructions
1. Preheat your oven to 350°F to toast the walnuts for maximum flavor.
2. Spread the walnut pieces in a single layer on a baking sheet and toast for exactly 8 minutes until fragrant and slightly darkened.
3. While walnuts toast, wash and thoroughly dry your mixed greens using a salad spinner—this keeps the dressing from getting watery.
4. Core your pear and slice it into thin, even wedges about ¼-inch thick.
5. In a large bowl, whisk together the Alouette cheese, olive oil, and lemon juice until smooth and creamy.
6. Add the toasted walnuts (let them cool for 2 minutes first), mixed greens, and pear slices to the dressing bowl.
7. Gently toss everything together with salad tongs until evenly coated, being careful not to crush the pear slices.
8. Season with that pinch of salt and several cracks of fresh black pepper, then give one final gentle toss.
Here’s what makes this salad special: the warm toasted walnuts release their oils when mixed, creating this incredible nutty aroma that fills your kitchen. The creamy Alouette dressing clings perfectly to every leaf without overwhelming the delicate pear, while the slight tang from the lemon juice cuts through the richness beautifully. I love serving this in individual bowls with extra pear slices fanned out on top for a restaurant-worthy presentation that always gets compliments.
Alouette Cheese and Asparagus Risotto
A creamy risotto with Alouette cheese and fresh asparagus has become my go-to comfort dish ever since I discovered how the garlic and herb notes transform this classic. I first made it for a last-minute dinner party when asparagus was on sale, and now my friends request it whenever they visit. There’s something magical about how the cheese melts into the rice that makes every bite feel indulgent yet surprisingly simple to prepare.
Ingredients
– 1 cup of Arborio rice
– A generous glug of olive oil (about 2 tablespoons)
– 1 small yellow onion, finely chopped
– 2 cloves of garlic, minced
– A bunch of fresh asparagus (about 1 pound), tough ends snapped off and cut into 1-inch pieces
– 4 cups of chicken broth, kept warm
– 1 container (5.2 ounces) of Alouette Garlic & Herbs Spreadable Cheese
– A big handful of grated Parmesan cheese (about ½ cup)
– A splash of white wine (around ¼ cup)
– A couple of tablespoons of butter
– Salt and freshly ground black pepper, to season
Instructions
1. Pour the olive oil into a large, heavy-bottomed pot or Dutch oven and heat it over medium heat for 1 minute until shimmering.
2. Add the chopped onion and cook for 4–5 minutes, stirring often, until it turns soft and translucent.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
4. Tip: Keep your broth warm in a separate saucepan—this helps the rice absorb liquid evenly without cooling the pot.
5. Add the Arborio rice to the pot and toast it for 2 minutes, stirring constantly, until the edges look slightly translucent.
6. Pour in the white wine and cook for 1–2 minutes, scraping the bottom of the pot, until the wine is fully absorbed.
7. Ladle in 1 cup of warm broth and stir continuously until the liquid is almost completely absorbed, about 4–5 minutes.
8. Repeat adding broth ½ cup at a time, stirring after each addition until absorbed, for 18–20 minutes total.
9. Tip: Stirring often releases the rice’s starch, giving the risotto its signature creamy texture—don’t rush this step!
10. When the rice is tender but still slightly firm (al dente), stir in the asparagus pieces and cook for 3–4 minutes until bright green and crisp-tender.
11. Remove the pot from the heat and stir in the Alouette cheese, Parmesan, and butter until melted and creamy.
12. Tip: Let the risotto rest off the heat for 2 minutes before serving—it thickens perfectly and lets the flavors meld.
13. Season with salt and black pepper to taste.Great for a cozy night in, this risotto is luxuriously smooth with little bursts of freshness from the asparagus. I love serving it topped with extra Parmesan and a drizzle of olive oil, or alongside grilled chicken for a heartier meal. The Alouette cheese gives it a subtle garlicky richness that makes leftovers (if there are any!) just as delicious the next day.
Alouette Cheese and Smoked Salmon Bagel
Biting into a perfectly balanced bagel is one of life’s simple pleasures, and this Alouette Cheese and Smoked Salmon creation has become my absolute favorite lazy weekend treat. I actually discovered this combination by accident when I had some leftover smoked salmon from a dinner party and needed a quick lunch solution—now it’s my go-to when I want something fancy-feeling without the fuss.
Ingredients
– 2 everything bagels, sliced in half
– 1/2 cup of Alouette Garlic & Herbs spreadable cheese
– 4 ounces of thinly sliced smoked salmon
– A couple of thin red onion slices
– 1 tablespoon of capers
– A small handful of fresh dill sprigs
– A squeeze of fresh lemon juice (about 1 teaspoon)
Instructions
1. Preheat your oven to 350°F and place the bagel halves cut-side up on a baking sheet.
2. Toast the bagels in the oven for exactly 5 minutes until they’re lightly golden and crisp around the edges.
3. Remove the bagels from the oven and let them cool for 2 minutes—this prevents the cheese from melting too quickly.
4. Spread 2 tablespoons of Alouette Garlic & Herbs cheese evenly onto each bagel half, covering the entire surface.
5. Arrange 1 ounce of smoked salmon in loose folds over the cheese on each bagel half.
6. Scatter the red onion slices evenly across all four bagel halves.
7. Sprinkle 1/4 tablespoon of capers over each bagel half.
8. Place 2-3 small dill sprigs on top of each bagel half.
9. Squeeze fresh lemon juice lightly over all four assembled bagels, using about 1/4 teaspoon per half.
Just assembled, these bagels offer the most satisfying contrast between the creamy cheese and silky salmon, with the briny capers and fresh dill cutting through the richness perfectly. I love serving these open-faced with extra lemon wedges on the side for that extra zing, and they’re absolutely divine with a crisp mimosa for weekend brunch.
Alouette Cheese and Roasted Garlic Soup
My kitchen always smells like heaven whenever I roast garlic—it’s that warm, nutty aroma that makes everyone wander in asking, “What’s cooking?” This Alouette Cheese and Roasted Garlic Soup is my go-to cozy meal, especially on crisp fall evenings when all I want is something creamy and comforting without a ton of fuss. I first whipped it up during a lazy Sunday, and now it’s a staple in our house.
Ingredients
– 2 whole heads of garlic
– A glug of olive oil (about 2 tablespoons)
– 1 large yellow onion, chopped
– 4 cups of chicken broth
– 1 cup of heavy cream
– 1 package (5.2 ounces) of Alouette Garlic & Herbs spreadable cheese
– A couple of fresh thyme sprigs
– Salt and freshly ground black pepper
– A handful of croutons for topping
Instructions
1. Preheat your oven to 400°F.
2. Slice the top off each garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft and golden.
3. While the garlic roasts, heat the remaining olive oil in a large pot over medium heat and sauté the chopped onion for 5–7 minutes until translucent.
4. Squeeze the roasted garlic cloves from their skins into the pot—they should pop out easily when done.
5. Pour in the chicken broth and add the thyme sprigs, then bring to a simmer for 10 minutes to let the flavors meld.
6. Remove the thyme sprigs and use an immersion blender to puree the soup until smooth (tip: tilt the pot slightly to avoid splatters).
7. Stir in the heavy cream and Alouette cheese until fully melted and incorporated, about 3–4 minutes over low heat.
8. Season with salt and pepper to your liking, but don’t oversalt since the cheese adds savoriness.
9. Ladle the soup into bowls and top with croutons for a crunchy contrast.
So velvety and rich, this soup hugs you with its creamy texture and deep garlic flavor that’s mellowed by roasting. I love serving it with a crusty baguette for dipping, or even stirring in a spoonful of pesto right at the end for an herby twist.
Alouette Cheese and Pesto Stuffed Shells
Every time I have friends over for dinner, I reach for this comforting stuffed shells recipe—it’s my go-to because it feels fancy but comes together without any stress. I first made these Alouette Cheese and Pesto Stuffed Shells for a potluck years ago, and now my family requests them whenever we need a cozy meal that still feels special.
Ingredients
– A box of jumbo pasta shells (about 24 shells)
– A 6.5-ounce container of Alouette Garlic & Herbs spreadable cheese
– A half cup of prepared basil pesto
– One large egg
– A cup of shredded mozzarella cheese
– A couple of cups of your favorite marinara sauce
– A sprinkle of grated Parmesan cheese
– A drizzle of olive oil
– A pinch of salt and a few cracks of black pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with a drizzle of olive oil.
2. Bring a large pot of salted water to a rolling boil and cook the jumbo shells for 9 minutes until just al dente (they’ll finish cooking in the oven).
3. Drain the shells carefully and rinse them under cool water to stop the cooking process—this keeps them from tearing when you stuff them.
4. In a medium bowl, combine the Alouette spreadable cheese, pesto, egg, half of the mozzarella, and a pinch of salt and pepper until smooth.
5. Spread one cup of marinara sauce evenly across the bottom of the prepared baking dish.
6. Use a small spoon to fill each cooked shell with the cheese-pesto mixture, packing it gently but not overstuffing.
7. Arrange the stuffed shells in a single layer over the sauce in the baking dish.
8. Pour the remaining cup of marinara sauce over the top of the shells.
9. Sprinkle the rest of the mozzarella and the Parmesan cheese evenly over the sauce.
10. Cover the dish tightly with foil and bake for 25 minutes.
11. Remove the foil and bake for another 10 minutes until the cheese is bubbly and lightly golden.
12. Let the dish rest for 5 minutes before serving so the shells hold their shape when scooped.
So creamy and herby, these shells have a rich texture that melts in your mouth with every bite. Serve them alongside a crisp green salad or with garlic bread to soak up the extra sauce—it’s a meal that always brings everyone back for seconds.
Alouette Cheese and Fig Crostata
Baking this Alouette Cheese and Fig Crostata always reminds me of cozy autumn afternoons when I crave something sweet yet sophisticated—it’s my go-to when I want to impress without spending hours in the kitchen. The creamy cheese and jammy figs create a rustic tart that feels both elegant and comforting, perfect for sharing over coffee with friends.
Ingredients
– 1 sheet of store-bought puff pastry, thawed
– A generous ½ cup of Alouette Garlic & Herbs spreadable cheese
– About ⅓ cup of fig preserves
– A handful of fresh arugula for topping
– A drizzle of honey (around 1 tablespoon)
– A sprinkle of flaky sea salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet onto the prepared baking sheet.
3. Spread the Alouette Garlic & Herbs cheese evenly over the center of the pastry, leaving a 1-inch border around the edges.
4. Dollop the fig preserves on top of the cheese layer, then gently swirl it with a knife for a marbled effect.
5. Fold the edges of the pastry inward over the filling, pleating as you go to create a rustic crust.
6. Bake for 20–25 minutes, until the pastry is puffed and golden brown.
7. Remove from the oven and let it cool on the baking sheet for 10 minutes—this helps the filling set so it doesn’t ooze out when sliced.
8. Top the warm crostata with fresh arugula, a drizzle of honey, and a sprinkle of flaky sea salt.
A buttery, flaky crust gives way to a creamy, tangy cheese layer swirled with sweet fig jam, while the peppery arugula and honey add a lovely contrast. Serve it sliced alongside a crisp white wine for a simple appetizer, or enjoy a wedge as an indulgent afternoon treat—it’s so versatile, you might just make it your new favorite.
Alouette Cheese and Jalapeño Poppers
My love for game day snacks runs deep, and I’ve spent years tweaking recipes to find that perfect balance of creamy, spicy, and crunchy. These Alouette Cheese and Jalapeño Poppers are my latest obsession—they’re dangerously easy to pop straight from the oven, and I’ve been known to “test” a few before guests arrive, much to my husband’s amusement.
Ingredients
- 8 fresh jalapeños
- 1 (5.2-ounce) package of Alouette Garlic & Herbs Spreadable Cheese
- 4 slices of bacon, cooked crispy and crumbled
- 1/4 cup of panko breadcrumbs
- 1 tablespoon of olive oil
- A pinch of smoked paprika
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Slice each jalapeño in half lengthwise, then use a small spoon to scrape out all the seeds and membranes—this keeps the heat manageable, but wear gloves if your skin is sensitive!
- In a small bowl, mix the Alouette cheese and crumbled bacon until well combined.
- Spoon the cheese-bacon mixture evenly into each jalapeño half, mounding it slightly.
- In another bowl, toss the panko breadcrumbs with olive oil and smoked paprika until the crumbs are lightly coated.
- Sprinkle the seasoned panko over the filled jalapeños, pressing gently so it sticks.
- Bake for 18–20 minutes, until the jalapeños are tender and the topping is golden brown—if the panko isn’t crisping up, try moving the tray to a higher oven rack for the last few minutes.
- Let the poppers cool for 5 minutes before serving; this helps the cheese set so they don’t ooze everywhere.
Velvety and rich, the Alouette cheese melts into a smooth contrast to the jalapeño’s gentle kick, while the panko adds a satisfying crunch. I love serving these alongside a cool cilantro-lime dip for parties, or even crumbling any leftovers over a taco salad the next day—waste not, want not!
Summary
Conveniently versatile, these Alouette cheese recipes offer creamy, crowd-pleasing dishes for any gathering. We hope you’re inspired to try a few—whether for a cozy weeknight or festive party. Don’t forget to leave a comment sharing your favorite, and pin this roundup on Pinterest to save for later. Happy cooking!
