Summer Fruit and Cheese Sandwiches

If the best hot-weather cooking is no cooking at all, then the best recipe is, of course, no recipe. Ripe fruit and organic cheese layered on fresh bakery bread is as simple, versatile, and tempting as summer food gets. Many of these are available to enjoy year-round, as well!

Here are some ideas, but the sky is the limit:
Organic Valley Baby Swiss cheese, cranberry chutney, romaine lettuce and mayonnaise on light rye
Sliced apples, Organic Valley Cheddar, cinnamon and raisins in whole wheat pita
Shredded Organic Valley Pepper Jack, finely chopped pineapple, minced green onion, chopped cilantro, and mashed avocado on a flour tortilla, topped with a second tortilla and cut into quarters
Cantaloupe, chopped mint leaves and Organic Valley Ricotta cheese blended with raspberry syrup, on brioche
Fresh raspberries or strawberries, chopped walnuts and softened Organic Valley Cream Cheese beaten with a small amount of honey, on raisin bread or cornbread
Softened Organic Valley Butter whipped with Organic Valley Feta cheese, spread on herb bread, then layered with minced,  preserved lemons and paper-thin Walla Walla onion slices
Organic Valley Colby and garden-fresh tomatoes (yes, tomatoes are fruit!) with cracked black pepper on country white or sourdough bread
Shaved fresh fennel bulb, peeled, sliced oranges and Organic Valley Feta with Italian dressing on black olive bread
Organic Valley Muenster, hickory nuts or pecans, and thin-sliced pears on cracked wheat bread
Honeydew melon, grated orange zest, Organic Valley Provolone and honey mustard on Swedish rye