Gourmet treats perfect for any party

Cheese is a lot like wine — there are many varieties to choose from, and each has its own unique flavor profile. Excellent cheeses from all over the world can be found at local grocery stores, and it’s worth sampling something new, especially for a special dinner party. A fine cheese as an appetizer or added to a main dish can be an affordable way to make any gathering more upscale.

In looking for new cheeses, you may see something called a Protected Designation of Origin (PDO) mark. This mark shows that the product genuinely comes from the European region indicated.

Northern Italy’s Po River Valley produces the oldest PDO cheese — Grana Padano — which has been an Italian favorite for years and is now finding its way to American dinner tables. With a delicate, savory flavor and a rich, grainy texture, the versatile Grana Padano is excellent with wine and fruit, crumbled in pieces alongside a stew, shaved over salads, or grated over soup, pasta or risotto. Whatever Grana Padano accompanies it enhances, but its refined flavor and texture never overwhelm the dish. Italians love to snack on this light and nutritious cheese all day, not only for its flavor, but also because it’s low in fat and cholesterol.

Try these savory vegetarian tarts as a main course or starter — they’re perfect for a dinner party.

Slow-Roasted Tomato & Pepper Tarts

Makes 8

8 small plum tomatoes, halved

1 red pepper, deseeded and thickly sliced

1 yellow pepper, deseeded and thickly sliced

2 tablespoons extra virgin olive oil

Salt and freshly ground black

pepper

1 teaspoon dried oregano

1 17.3-ounce package puff pastry, thawed

8 teaspoons red or green pesto sauce

3 ounces Grana Padano cheese, finely grated

A few arugula leaves

Shavings of Grana Padano cheese

Preheat the oven to 350°F.

Arrange halved tomatoes, cut side up, in roasting pan with peppers. Season with salt and pepper, sprinkle with oregano, then drizzle with olive oil. Transfer to oven and roast for 20 minutes.

Meanwhile, roll out pastry on lightly floured surface to a rectangle measuring approximately 12 inches square. Cut out 8 rounds with a 4-inch cutter.

Lift them on to a lightly greased baking sheet. Spread 1 teaspoon pesto sauce over each circle, then sprinkle with grated Grana Padano.

Cool roasted tomatoes and peppers for 10 minutes, then arrange over pastry circles. Increase oven temperature to 400°F. Bake for 12 to 15 minutes until well-risen and golden.

Cool for a few minutes, then top with arugula and cheese shavings. Serve warm.

Cook’s Tip: If you like, serve tarts drizzled with extra virgin olive oil and a little balsamic vinegar.

Italian Open Sandwich

This inspired idea is perfect for a quick and easy lunch — just the thing for al fresco eating. It’s ideal for vegetarians too!

Serves 4

1 ciabatta loaf

8 teaspoons sun-dried tomato paste

4 ounces grilled artichokes (bottled)

4 ounces roasted red peppers (bottled)

About 12 black olives

1 small red onion, finely sliced

Extra virgin olive oil, for drizzling

Shavings of Grana Padano cheese

A few oregano or basil leaves, to garnish

Slice loaf through the middle, then cut each piece in half.

Spread each piece with 2 teaspoons sun-dried tomato paste. Cover with chopped pieces of artichoke and peppers, then top with olives and red onion.

Drizzle with olive oil and finish off with plenty of cheese shavings.

Garnish with oregano or basil leaves, then serve at once.

Cook’s Tip: For a bruschetta-style lunch, choose a part-baked ciabatta loaf, then bake open sandwiches for 10-15 minutes in a hot oven, 400°F.

Prosciutto-Wrapped Chicken Breasts Stuffed With Grana Padano

Serves 4

2 zucchinis, thickly sliced

4 tomatoes, quartered

1 large eggplant, cut into chunks

4 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

4 skinless, boneless chicken breasts

4 teaspoons red or green pesto sauce

About 12 basil leaves

2 ounces Grana Padano cheese, finely grated

8 slices prosciutto

Shavings of Grana Padano, to serve

Preheat oven to 400°F.

Put zucchini, tomatoes and eggplant chunks into a roasting pan and drizzle with olive oil. Season and toss together to coat.

Cut a pocket into each chicken breast and fill each one with a teaspoon of pesto sauce, about 3 basil leaves and a quarter of the grated cheese. Wrap each chicken breast with two slices of prosciutto, then arrange on top of vegetables. Season, then drizzle with a little more olive oil.

Roast for 35 to 40 minutes, until vegetables are tender and the chicken is done. Check that the chicken is thoroughly cooked by piercing the thickest part with a sharp knife — the juices should run clear.

Cook’s tip: As an alternative to chicken, use skinless cod loin or sea bass fillets. Spread with pesto and top with basil leaves and grated Grana Padano before wrapping in prosciutto. Reduce cooking time to 20 minutes.

All materials courtesy of Grana Padano