Kosher Baked Cheesy Vegetable Crocks Recipe

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cheesy vegetable crocks

You can serve these deliciously cheesy vegetable crocks straight out of the ramekins. 

It's an adaptation from Healthy Cooking, part of the Cookshelf Series from Parragon Publishing.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 4 celery stalks, chopped
  • 16 grape tomatoes, halved
  • 1 (15-ounce) can sweet yellow corn Niblets, drained
  • 4 scallions, diced
  • ½ teaspoon celery salt
  • ¼ teaspoon white pepper
  • 4 (1-ounce) garlic and herb soft cheese triangles
  • ½ cup plain yogurt
  • ¼ cup heavy cream
  • 4 tablespoons grated parmesan

Preparation

  1. Preheat oven to 400℉.
  2. Evenly divide celery, tomatoes, corn and scallions among 4 (7-ounce) ramekins.
  3. Sprinkle with celery salt and white pepper.
  4. In a small bowl, mix cheese, yogurt and heavy cream until smooth; spoon 3 tablespoons of the mixture into each ramekin.
  5. Top each dish with 1 tablespoon parmesan.
  6. Bake, uncovered, at 400 ℉ for 30 minutes until hot and cheese has formed a crust. Serve warm.