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• 1 baguette, sliced diagonally into 1/4-inch slices (about 40 slices)
• 8 ounces Supreme cheese
• 2 tablespoons honey
• 4 ounces thinly sliced prosciutto, cut crosswise into 1/3-inch-wide ribbons (about 6 slices)

Finely chopped fresh thyme leaves, for serving (optional)

1. Preheat the broiler. Line a baking sheet with foil.
2. Arrange the baguette slices on the prepared baking sheet. Cut the Supreme cheese into 1/4-inch-thick slices and put 1 slice on each piece of baguette. Broil until the cheese is melted, 1 to 2 minutes.
3. Drizzle the toasts with the honey and then top with some prosciutto and a sprinkle of thyme leaves if using.

• 1 cup balsamic vinegar
• 2 tablespoons brown sugar
• 1 French baguette, sliced into 1 inch slices
• 2 tbs olive oil
• 8 wt oz Supreme cheese, sliced
• 1/4 cup pomegranate seeds
• 2 tbs chopped flat leaf parsley

Add the balsamic vinegar and brown sugar to a saucepan over high heat. Bring to a boil, stirring occasionally. Reduce heat to a simmer and allow to cook until thick and syrupy, about 15 minutes. Preheat the broiler on your oven. Add the bread slices to a baking sheet, brush the top side with oil. Broil until golden brown, about 3 minutes (if your broiler heats unevenly, you may need to rotate the baking sheet halfway through), remove from oven. Flip the slices over, place sliced Supreme Cheese on the non-toasted side. Return slices to the broiler until cheese has melted, 1-2 minutes. Plate crostinis, drizzle with balsamic glaze (add glaze to a plastic squeeze bottle for easy and pretty presentation), sprinkle with seeds and parsley.

• 5 cups peeled, cubed butternut squash
• 3 cloves garlic, smashed
• 2 tablespoons extra virgin olive oil
• 2 tablespoons honey
• 1 tablespoon chopped fresh sage, plus more for serving
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon cinnamon
• kosher salt and pepper
• 2 cups whole milk
• 2 cups low sodium veggie or chicken broth
• 6-8 ounces Supreme cheese, rind removed
• 2 tablespoons butter
• 4 ounces thinly sliced pancetta
• cream, for topping (optional)

1. Preheat the oven to 400 degrees F.
2. In a large, oven safe soup pot, combine the butternut squash, garlic, olive oil, honey, sage, paprika, cayenne, cinnamon, and a pinch each of salt and pepper. Toss well to combine. Transfer to the oven and roast for 20-25 minutes or until the squash is tender.
3. Transfer the roasted veggies to a blender and add the broth, puree until smooth. Return the soup to the pot and set over medium heat on the stove.
   Add the milk. Bring the soup to a simmer over medium heat, stir in our Supreme cheese and butter until melted and smooth. If needed, thin the soup with extra milk or broth. Taste and adjust seasonings as desired.
4. Heat a small skillet over medium heat. Add the pancetta and cook until crisp, about 2 minutes per side.
5. Divide the soup among bowls and top with crisp pancetta, sage, and a drizzle of cream, if desired. Enjoy!