Finally February

Soup coupes, crostini nachos + more

Happy February friends! I know I’m not the only one who feels like January lasted a whole year and then some. But here we are, stepping into a month full of great snacking opportunities. First up, the Grammys on Sunday. As a devoted pop music girlie, I loved watching Chappell Roan’s rise in 2024, especially since my friends and I have spent years dancing around the living room to Pink Pony Club. Next we have the Super Bowl, where my former boss (before cheese) Jon Batiste is performing the national anthem. You will not want to miss that one. Then we land in mid-February with Valentine’s Day, also known as Galentine’s Day, because let’s be honest this holiday is really about celebrating the ladies.

All in all, plenty of reasons to make delicious snacks and gather with friends. Community feels more important than ever right now, and having that offline time together can make a huge difference.

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CHEESE OF THE MONTH

It’s Aquarius season, so February’s cheese is all about unique, avant-garde flavor pairings. Today we’re talking about Sartori BellaVitano Espresso Cheese. I bought this cheese over the weekend for a Galentine’s board to pair with an espresso martini, and I love the combination of sharp, nutty notes against the slightly sweet, coffee-forward rind.

Quick Facts:

• Type: Aged, cheddar and parmesan blend

• Intensity: Medium to bold

• Milk: Cow’s milk

• Flavor Notes: Nutty, creamy, slightly sweet with a roasted espresso finish

• Where To Buy: Select supermarkets (I found at Tops, my standard grocery store) specialty cheese shops, Whole Foods, online retailers like Sartori’s website.

• Pair with: Bold red wines (Cabernet Sauvignon, Merlot), dark chocolate, cherries, roasted nuts, and even an espresso martini for a fun twist!

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INTRODUCING: SOUP COUPES

It’s the year of “soup season” aka, referring to your martinis as soup. So I thought, why not actually serve soup in a martini glass? I tried it last week, and it was a hit. Serving soup in a coupe glass vs. a mug not only keeps your hands from getting too hot, it’s also easy to sip while mingling with no spoon required!

For a little Galentine’s twist, I made a creamy roasted beet and veggie soup for that perfect light pink hue. It might look a little unexpected, but trust me, it was both fun and delicious. This idea would also be great in the summer with a chilled gazpacho. Recipe below!

Roasted Beet and Veggie Soup Coupes

Makes 6 servings

• 1 medium beet, peeled and quartered

• 1 small parsnip, peeled and quartered

• 2 turnips, peeled and quartered

• 3 tablespoons olive oil

• salt and pepper, to season

• 1 small yellow onion, diced

• 2 cloves garlic, minced

• 1 tsp smoked paprika

• 1 tsp cumin

• 3 cups low-sodium chicken broth

• 1/4 cup heavy cream

• fresh dill, to garnish

Instructions

1. Heat oven to 400F. Toss beets, turnips and parsnip in 1 tbsp olive oil, salt and pepper and arrange on a baking tray. Bake for 20 minutes until soft and caramelized.

2. Meanwhile in a large pot over medium heat, add 2 tbsp olive oil and onion. Sauté until onions are translucent and season with salt and pepper. Add garlic and sauté until fragrant. Be careful not to burn.

3. Add roasted veggies, paprika and cumin and stir to combine. Add the chicken and simmer for 5 minutes so flavors can meld.

4. Using an immersion blender or a blender in batches, blend soup into a puree. Mix in the heavy cream and season with salt and pepper, to taste.

5. Pour into coup glasses and garnish with a drizzle of cream and olive oil and a few sprigs of dill.

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GAME DAY SNACK: CHEESY CROSTINI

My cheesy charcuterie chips are having a moment, and it’s been fun watching everyone’s renditions of the snack! Although decadent, these chips can be a bit salty with the cheese and prosciutto. I decided to try out another combination with crostini and it turned out SO good. The baguette stayed crispy, while the cheese was gooey and rich. Recipe below (and video here)

Cheesy Crostini Nachos

Serves 6-8 as an appetizer

• 1 baguette

• 1 tablespoon olive oil

• Pinch of flaky salt

• 6 ounces Gruyére cheese

• 3 ounces Lavender & Fennel goat cheese

• 1/4 cup red pepper jelly

• 2 tablespoons balsamic glaze

• Basil for garnish

Instructions

1. Heat oven to 350F.

2. Slice baguette thin and brush with olive oil and flaky salt

3. Bake for about 5-7 minutes until just crisp and lightly brown.

4. Shred the Gruyère and layer crostini and cheese in an oven safe dish.

5. Bake again for 4 minutes so the cheese melts, and broil on high for about 1 minute (keep an eye on it to avoid burning)

6. Top with crumbled goat cheese, dollops of red pepper jelly, balsamic glaze and basil.Serve immediately while warm

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BRIE MY VALENTINE COLLECTION

Our limited edition cheese pun stickers are back, and this time with new Valentine’s Day Cards! Perfect to send to your fellow cheese lovers. Paid Extra Sharp subscribers can find a lil discount code below.

SHOP HERE