Warmed Juustoleipa with Strawberry-Rhubarb Jam
The rich, buttery flavor of juustoleipa (bread cheese) complements both sweet and savory dishes. Try it with homemade Strawberry-Rhubarb Jam for a delectable sweet and salty combination.
Serves: 8
Ingredients:
- 3 cups chopped fresh rhubarb
- 1 1/2 cups halved fresh strawberries
- 1 cup sugar
- 1 tablespoon lemon juice
- 2 packages (6oz each) Juusto
- Oat crackers
| 1. Bring the rhubarb, strawberries, sugar and lemon juice to a boil in a large saucepan over medium-high heat, stirring frequently. Reduce heat to low. Simmer, uncovered, for 40-45 minutes or until the fruit has softened and mixture has thickened, stirring occasionally. |
| 2. Remove from the heat. Cool jam for 10 minutes. Transfer to jars or refrigerator containers. Let stand until cooled to room temperature. |
| 3. Warm juustoleipa in a large, nonstick skillet over medium heat; cook for 2-3 minutes on each side or until warmed through. Transfer cheese to a cutting board. Cut juustoleipa into slices; serve warm with jam and crackers. |
Tips:
- Store leftover jam in the refrigerator for up to 2 weeks
- Try the jam with aged cheddar or gouda cheese
© Dairy Farmers of Wisconsin