Roasted Veggies and Citrus Cheese Stacks
Layer up the organic goodness! These colorful stacks are nutrition-packed with colorful veggies your body will love. Double or triple this recipe for a fun appetizer at your next get together. Recipe note: Prepare each layer and then assemble the stacks from all prepared ingredients.
Squash layer
- 1 bag frozen cubed organic butternut squash
- ¼ cup Uncle Matt’s Organic Orange Juice
Bake the squash and juice in a glass baking pan at 350 degrees for one hour. Remove from the oven.
Red pepper layer
- 1 jar roasted red peppers, drained
Mushroom layer
- 2 cups sliced organic mushrooms
- 1 cup diced organic red onion
- 2 tablespoons organic olive oil
- 1 clove organic minced garlic
- ½ tsp dried organic thyme
Sauté all together in a large non-stick skillet for 8 minutes or until the mushrooms are brown and the onions are tender.
Citrus Cheese Layer
- 1 cup crumbled organic feta cheese
- 8 ounces organic cream cheese
- ½ cup Uncle Matt’s Organic Orange Juice
Puree the cheese in a food processor together. Add the orange juice. Place this cheese filling in a pastry bag.
Garnish:
1/4 cup sliced organic scallions
2 tsp chopped organic thyme
Assemble:
Place the winter squash in the bottom of a 3-inch biscuit cutter on a serving plate. Pipe a little cheese on top. Top with red pepper. Pipe more cheese. Top with mushrooms. Remove the biscuit cutter. Then top all with the garnish of scallions and thyme. Repeat until all fillings are used up.
Makes about 4 stacks and serves 4.
