• 8 oz Wood River Creamery Fenugreek Cheddar Gruyere
• 10 oz cherry tomatoes
• ½ cup of artichoke hearts
• 2-3 cloves garlic
• Salt & pepper to taste
• 1 tbsp extra virgin olive oil
• 1 ½ tbsp paprika
• 8 oz spaghetti
• 1 tbsp honey
• 1 tbsp sesame seeds
• 1 tbsp basil for garnish

Heat oven to 350 degrees. Add cherry tomatoes, artichoke hearts & garlic cloves to a pan. Add extra virgin olive oil, paprika, and salt and pepper to taste. Cook for 15-20 minutes.

Lightly heat honey. Coat Wood River Creamery Fengreek Cheddar Gruyere with honey by lightly brushing the surfaces. Dip into sesame seeds and repeat until the process is complete. 

Remove cherry tomato & artichoke mix from oven. Stir the mixture until cherry tomatoes burst.

Heat oven to 400 degrees, add honey sesame coated cheese in the center, and cook for an additional 10 minutes or until cheese is melted and sesame seeds are golden.

Remove from oven, and swirl until cheese is fully incorporated. Add cooked spaghetti.

Garnish with basil, serve and enjoy!

Tips: Wood River Creamery Original also works great in this recipe.  

Recipe creation and photo: @gabrielleinthekitchen