Appetizers

Sausage-Stuffed Portobellos

Sausage-Stuffed Portobellos

Ingredients 6 portobello mushrooms, stemmed, tops brushed clean, set aside 3 tablespoons olive oil 1/2 cup chopped onion 1-1/2 pounds sweet Italian sausage, casing removed 1/4 cup finely chopped green bell pepper 2 cloves garlic, crushed 1/2 cup fresh bread crumbs 1/4 cup flat-leaf parsley 1/2 cup grated Parmesan 6 ounces shredded mozzarella Instructions InMore »

Tomato Basil Bruschetta

Tomato Basil Bruschetta

Ingredients ¼ cup olive oil 2 clove garlic, halved 12 plum tomatoes, seeded, chopped 2 teaspoons fresh lemon juice ¼ cup chopped basil 24 slices baguette Instructions 1. Preheat oven to 325 degrees 2. Brush on olive oil on both sides of bread, arrange evenly on baking sheet and bake until golden (about 10 minutes).More »

Ultimate Antipasto Platter

Ultimate Antipasto Platter

Ingredients 1/2 pound sliced Gnoa salami 1/2 pound sliced mortadella 1/4 pound sliced prosciutto 1/4 pound sliced capacollo 1 pound fresh mozzarella, sliced 1 pound provolone, Asiago or fontina (or assortment), cubed 2 cups large black and green olives 2 cups giardiniera, drained 1 cup grilled or roasted artichoke hearts dressed with olive oil andMore »

Ricotta Gnocchi

Ricotta Gnocchi

Ingredients 1 pound ricotta cheese 1 egg ½ cup grated Parmesan cheese ¾ cup flour 1 teaspoon salt Instructions Mix the ingredients together to form a soft dough. If it’s too sticky, add a little more flour — a little at a time — until you can roll the dough out on the counter. RollMore »

Spinach Artichoke Dip

Spinach Artichoke Dip

Ingredients 1/4 cup olive oil 2 tablespoons unsalted butter 3/4 cup diced white or yellow onion 1-1/2 tablespoons minced garlic 1/2 cup all-purpose flour 1-1/2 cups chicken stock 1-1/2 cups eavy cream 3/4 cup freshly grated Parmesan cheese 2 tablespoons dehydrated chicken stock base or crumbled bouillon cubes 1-1/2 tablespoons freshly squeezed lemon juice 1More »

Seafood Salad

Ingredients 2 pounds shredded crab 1 pound baby shrimp ¾ cup mayonnaise 2 tablespoons chopped parsley 1 teaspoon granulated garlic 1 tablespoon of salt 1 teaspoon of ground black pepper Instructions Combine Ingredients

Tomato, Basil and Mozzarella Bruschetta

Tomato, Basil and Mozzarella Bruschetta

Yield: about 30 bruschetta (scale up in direct proportion) 4 cups canned plum tomatoes, drained of liquid 2 cups of fresh basil leaves, washed and dried (use paper toweling) and torn 4 tablespoons extra-virgin olive oil Salt and pepper (to taste) 2 large French or Italian baguettes, sliced about 1-inch thick to make 30 piecesMore »

Pizza Beignets (sponsored by Grande Cheese)

Pizza Beignets (sponsored by Grande Cheese)

Yield 20 (1.25-ounce) beignets Ingredients 16 ounces pizza dough ball 6 ounces 50/50 Blend, shredded or diced 6 ounces Aged Provolone, divided into 20 squares 40 slices Pepperoni 1 ounce Parmesan, grated 1 cup pizza sauce, warmed Roll out dough to 1/8″ thick on a lightly floured surface. Rolled-out dough will be approximately 14″ in diameter. CutMore »

Breaded Mozzarella Balls (provided by Grande Cheese)

Breaded Mozzarella Balls (provided by Grande Cheese)

Yield 7 breaded mozzarella balls Ingredients 1 cup flour 1 Tbsp. pepper 3 eggs 3 tablespoons milk 1 cup bread crumbs 7 balls Ciliegine Fresh Mozzarella 2 Tbsp. Parmesan, grated Marinara sauce, as needed Instructions Mix together the flour and pepper; set aside in a bowl. In a separate bowl, whisk together the eggs andMore »

Cheesy Pepperoni Pinwheels

Cheesy Pepperoni Pinwheels

Ingredients 1 14 oz. Pizza dough ball 2½ ounces Pizza sauce, prepared 1 teaspoon garlic, chopped 5 leaves basil, chopped 3 ounces cheddar blend, shredded or diced 1 ounce Parmesan, grated 10 slices pepperoni, julienned Instructions Roll pizza dough into a rectangle shape about 11 x 8. Brush dough with pizza sauce. Top with garlic,More »