Garlic bruschetta combines Alouette garlic and herbs soft spreadable cheese with tomatoes, cheese and herbs on a French baguette. A recipe for twice-baked potatoes combines Alouette smoky jalapeno soft spreadable cheese with egg, bacon and green onions on russet potatoes.
To make garlic bruschetta, preheat the oven to 400 degrees Fahrenheit, and cut 1 French baguette into 12 slices. Spread each baguette slice with 1 tablespoon of Alouette garlic and herbs spreadable cheese, and top each slice with 1 1/2 teaspoons of diced fresh tomatoes and 1 teaspoon of freshly grated Parmesan cheese. Bake the bruschetta for between five and six minutes, and garnish with 1/4 cup of parsley or basil before serving.
To make twice-baked potatoes, scrub and dry 2 medium russet potatoes, pierce them with a fork, and microwave them on high for eight minutes. Cut the potatoes in half and scoop out the potato, mash the filling with a fork or mixer, add 1 egg and 1/2 cup of Alouette smoky jalapeno soft spreadable cheese, and mix well. Place the mixture back in the potatoes, and top with 2 strips of cooked and chopped bacon. Microwave the potatoes on high for one or two minutes, and sprinkle with thinly sliced green onion before serving.