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This matzo brie recipe makes for roughly four servings, and all of the ingredients are very basic, as well. In order to get started, you’ll need a few sheets of matzo, four large eggs, two ounces of Cabot Monterey Jack, Dijon mustard, salt and Cabot Salted Butter, carrots, chopped fresh (or frozen, depending on your preference) broccoli and basil pesto. The directions are all listed below, but do keep in mind that after you break, drain and prepare the matzo and add in all of the veggies, that you can also place the entire mixture while it’s still in the skillet into the broiler. By doing so, you can brown the matzo brie rather nicely.
Cabot has produced a number of award-winning products over the years, so you can probably guess that we take cheese making pretty seriously. We only want to make the best dairy products possible, which is why we put so much time and effort into the entire process. We’re very confident that you’ll absolutely love this matzo brie recipe. However, we want to hear your thoughts about this recipe, so after you try it, please make sure to rate and review—we can’t wait to check out your feedback!