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Blue Cheese Bruschetta with Figs
Cheese Sticks with Fennel Seeds
Red Onion and Goat's Cheese Pastries
Sun-Dried Tomato and Provolone Bread
Cheese Potato Soup with Seafood
Acorn Squash and Roasted Garlic Triangles
Twice Baked Goat’s Cheese Soufflés
Ingredients:
36 French baguette slices
3 oz Cream Cheese, softened
1/2 cup Blue Cheese, crumbled
3 fresh figs
As Seen in Fromaggio Magazine Fall/Winter 2008
Method:
Broil French baguette slices on a baking sheet 3 inches from the heat for 1 to 2 minutes on each side or until golden toasted.
Remove baking sheet and reduce oven temperature to 350 F.
Stir together Cream Cheese and Blue Cheese in a small bowl until well blended.
Spread a heaping 1/2 tsp Cream Cheese mixture onto each baguette slice.
Bake on a middle rack for 8 to 10 minutes or until thoroughly heated.
In the meantime clean figs and cut into quarters.
Remove baguette slices from the oven.
Arrange on a platter and finish each slice with a piece of a fig.
Serve immediately.
Related Products:
Imported Blue Cheese
Blue Cheese Bruschetta with Figs
Ingredients:
36 French baguette slices
3 oz Cream Cheese, softened
1/2 cup Blue Cheese, crumbled
3 fresh figs
As Seen in Fromaggio Magazine Fall/Winter 2008
Method:
Broil French baguette slices on a baking sheet 3 inches from the heat for 1 to 2 minutes on each side or until golden toasted.
Remove baking sheet and reduce oven temperature to 350 F.
Stir together Cream Cheese and Blue Cheese in a small bowl until well blended.
Spread a heaping 1/2 tsp Cream Cheese mixture onto each baguette slice.
Bake on a middle rack for 8 to 10 minutes or until thoroughly heated.
In the meantime clean figs and cut into quarters.
Remove baguette slices from the oven.
Arrange on a platter and finish each slice with a piece of a fig.
Serve immediately.
Related Products:
Imported Blue Cheese
Blue Cheese Bruschetta with Figs
Ingredients:
36 French baguette slices
3 oz Cream Cheese, softened
1/2 cup Blue Cheese, crumbled
3 fresh figs
As Seen in Fromaggio Magazine Fall/Winter 2008
Method:
Broil French baguette slices on a baking sheet 3 inches from the heat for 1 to 2 minutes on each side or until golden toasted.
Remove baking sheet and reduce oven temperature to 350 F.
Stir together Cream Cheese and Blue Cheese in a small bowl until well blended.
Spread a heaping 1/2 tsp Cream Cheese mixture onto each baguette slice.
Bake on a middle rack for 8 to 10 minutes or until thoroughly heated.
In the meantime clean figs and cut into quarters.
Remove baguette slices from the oven.
Arrange on a platter and finish each slice with a piece of a fig.
Serve immediately.
Related Products:
Imported Blue Cheese
Blue Cheese Bruschetta with Figs
Ingredients:
36 French baguette slices
3 oz Cream Cheese, softened
1/2 cup Blue Cheese, crumbled
3 fresh figs
As Seen in Fromaggio Magazine Fall/Winter 2008
Method:
Broil French baguette slices on a baking sheet 3 inches from the heat for 1 to 2 minutes on each side or until golden toasted.
Remove baking sheet and reduce oven temperature to 350 F.
Stir together Cream Cheese and Blue Cheese in a small bowl until well blended.
Spread a heaping 1/2 tsp Cream Cheese mixture onto each baguette slice.
Bake on a middle rack for 8 to 10 minutes or until thoroughly heated.
In the meantime clean figs and cut into quarters.
Remove baguette slices from the oven.
Arrange on a platter and finish each slice with a piece of a fig.
Serve immediately.
Related Products:
Imported Blue Cheese
Ingredients:
2 tbsp butter
6 oz leeks, finely chopped
6 tbsp cold mashed potato
6 tbsp cold mashed potatoes
2 cups fresh breadcrumbs
1 1/4 cup Salerno Cheddar Cheese, grated
2 tbsp chopped fresh parsley
1 tsp chopped fresh sage
2 eggs, beaten
Pinch of cayenne pepper
1 cup dry breadcrumbs
Vegetable oil, for shallow frying
Salt and ground black pepper
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Melt the butter in a frying pan and cook the leeks for 4-5 minutes, or until softened but not browned. Mix with the mashed potatoes, fresh breadcrumbs, grated cheese, chopped parsley and sage. Add sufficient beaten egg (about two-thirds of the quantity) to bind the mixture together. Season well and add cayenne pepper to taste. Pat or roll the mixture between dampened hands to form 12 croquettes. Dip in the remaining egg, then coat in the dry breadcrumbs. Chill the coated sausages. Cook the croquettes in shallow oil until golden brown on both sides. Drain excess oil on a paper towel. Arrange croquettes on a plate and garnish with watercress. Serve with a chili salsa.
Related Products:
Cheese and Leek Croquettes
Ingredients:
2 tbsp butter
6 oz leeks, finely chopped
6 tbsp cold mashed potato
6 tbsp cold mashed potatoes
2 cups fresh breadcrumbs
1 1/4 cup Salerno Cheddar Cheese, grated
2 tbsp chopped fresh parsley
1 tsp chopped fresh sage
2 eggs, beaten
Pinch of cayenne pepper
1 cup dry breadcrumbs
Vegetable oil, for shallow frying
Salt and ground black pepper
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Melt the butter in a frying pan and cook the leeks for 4-5 minutes, or until softened but not browned. Mix with the mashed potatoes, fresh breadcrumbs, grated cheese, chopped parsley and sage. Add sufficient beaten egg (about two-thirds of the quantity) to bind the mixture together. Season well and add cayenne pepper to taste. Pat or roll the mixture between dampened hands to form 12 croquettes. Dip in the remaining egg, then coat in the dry breadcrumbs. Chill the coated sausages. Cook the croquettes in shallow oil until golden brown on both sides. Drain excess oil on a paper towel. Arrange croquettes on a plate and garnish with watercress. Serve with a chili salsa.
Related Products:
Cheese and Leek Croquettes
Ingredients:
2 tbsp butter
6 oz leeks, finely chopped
6 tbsp cold mashed potato
6 tbsp cold mashed potatoes
2 cups fresh breadcrumbs
1 1/4 cup Salerno Cheddar Cheese, grated
2 tbsp chopped fresh parsley
1 tsp chopped fresh sage
2 eggs, beaten
Pinch of cayenne pepper
1 cup dry breadcrumbs
Vegetable oil, for shallow frying
Salt and ground black pepper
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Melt the butter in a frying pan and cook the leeks for 4-5 minutes, or until softened but not browned. Mix with the mashed potatoes, fresh breadcrumbs, grated cheese, chopped parsley and sage. Add sufficient beaten egg (about two-thirds of the quantity) to bind the mixture together. Season well and add cayenne pepper to taste. Pat or roll the mixture between dampened hands to form 12 croquettes. Dip in the remaining egg, then coat in the dry breadcrumbs. Chill the coated sausages. Cook the croquettes in shallow oil until golden brown on both sides. Drain excess oil on a paper towel. Arrange croquettes on a plate and garnish with watercress. Serve with a chili salsa.
Related Products:
Cheese and Leek Croquettes
Ingredients:
2 tbsp butter
6 oz leeks, finely chopped
6 tbsp cold mashed potato
6 tbsp cold mashed potatoes
2 cups fresh breadcrumbs
1 1/4 cup Salerno Cheddar Cheese, grated
2 tbsp chopped fresh parsley
1 tsp chopped fresh sage
2 eggs, beaten
Pinch of cayenne pepper
1 cup dry breadcrumbs
Vegetable oil, for shallow frying
Salt and ground black pepper
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Melt the butter in a frying pan and cook the leeks for 4-5 minutes, or until softened but not browned. Mix with the mashed potatoes, fresh breadcrumbs, grated cheese, chopped parsley and sage. Add sufficient beaten egg (about two-thirds of the quantity) to bind the mixture together. Season well and add cayenne pepper to taste. Pat or roll the mixture between dampened hands to form 12 croquettes. Dip in the remaining egg, then coat in the dry breadcrumbs. Chill the coated sausages. Cook the croquettes in shallow oil until golden brown on both sides. Drain excess oil on a paper towel. Arrange croquettes on a plate and garnish with watercress. Serve with a chili salsa.
Related Products:
Ingredients:
1 dozen eggs
2 teaspoons dijon mustard
1/3 cup mayonnaise
1 tbsp chives or shallots, finely chopped
1/4 cup red peppers, finely chopped
1/4 teaspoon tabasco
Salt and pepper
Paprika
1/4 cup Salerno Cheddar Cheese, grated
As Seen in Fromaggio Magazine Spring/Summer 2009
Method:
First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking).
Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12 to 15 minutes. Drain hot water from pan and run cold water over the eggs. Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
Using a fork, mash up the yolks and add mustard, mayonnaise, onion, red peppers, Tabasco, grated Salerno Cheddar Cheese and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with grated cheese and paprika.
Related Products:
Cheddar Cheese Devilled Eggs
Ingredients:
1 dozen eggs
2 teaspoons dijon mustard
1/3 cup mayonnaise
1 tbsp chives or shallots, finely chopped
1/4 cup red peppers, finely chopped
1/4 teaspoon tabasco
Salt and pepper
Paprika
1/4 cup Salerno Cheddar Cheese, grated
As Seen in Fromaggio Magazine Spring/Summer 2009
Method:
First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking).
Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12 to 15 minutes. Drain hot water from pan and run cold water over the eggs. Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
Using a fork, mash up the yolks and add mustard, mayonnaise, onion, red peppers, Tabasco, grated Salerno Cheddar Cheese and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with grated cheese and paprika.
Related Products:
Cheddar Cheese Devilled Eggs
Ingredients:
1 dozen eggs
2 teaspoons dijon mustard
1/3 cup mayonnaise
1 tbsp chives or shallots, finely chopped
1/4 cup red peppers, finely chopped
1/4 teaspoon tabasco
Salt and pepper
Paprika
1/4 cup Salerno Cheddar Cheese, grated
As Seen in Fromaggio Magazine Spring/Summer 2009
Method:
First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking).
Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12 to 15 minutes. Drain hot water from pan and run cold water over the eggs. Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
Using a fork, mash up the yolks and add mustard, mayonnaise, onion, red peppers, Tabasco, grated Salerno Cheddar Cheese and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with grated cheese and paprika.
Related Products:
Cheddar Cheese Devilled Eggs
Ingredients:
1 dozen eggs
2 teaspoons dijon mustard
1/3 cup mayonnaise
1 tbsp chives or shallots, finely chopped
1/4 cup red peppers, finely chopped
1/4 teaspoon tabasco
Salt and pepper
Paprika
1/4 cup Salerno Cheddar Cheese, grated
As Seen in Fromaggio Magazine Spring/Summer 2009
Method:
First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking).
Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12 to 15 minutes. Drain hot water from pan and run cold water over the eggs. Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
Using a fork, mash up the yolks and add mustard, mayonnaise, onion, red peppers, Tabasco, grated Salerno Cheddar Cheese and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with grated cheese and paprika.
Related Products:
Ingredients:
1/4 oz dry yeast (one package)
1 tsp sugar
4 cups all-purpose flour
1/4 cup olive oil
1/2 cup Salerno grated Parmesan Cheese
2 tsp fennel seeds
2 tsp sea salt
As Seen in Fromaggio Magazine Fall/Winter 2008
Method:
Combine the yeast, sugar and 1/4 cup of warm water in a bowl and leave in a warm place for 5-10 minutes, or until foamy. Sift the flour and 1 tsp salt into a bowl; add Salerno grated Parmesan Cheese and fennel seeds. Combine well. Stir the yeast and oil into the flour to form a dough, adding a little more water if necessary.
On a lightly floured surface knead the dough for 10 minutes, or until soft and elastic. Place dough in a lightly oiled bowl and cover with plastic wrap. Leave in a warm place for 1 hour, or until doubled in volume. Preheat the oven to 450 F.
Punch down the dough and knead for 1 minute. Divide into 24 portions, and roll each portion into a 12 inch long stick.
Place on a lightly greased baking tray and brush with water. Sprinkle with the sea salt flakes. Bake for 15 minutes, or until crisp and golden.
Related Products:
Italian Parmigiano Cheese
Cheese Sticks with Fennel Seeds
Ingredients:
1/4 oz dry yeast (one package)
1 tsp sugar
4 cups all-purpose flour
1/4 cup olive oil
1/2 cup Salerno grated Parmesan Cheese
2 tsp fennel seeds
2 tsp sea salt
As Seen in Fromaggio Magazine Fall/Winter 2008
Method:
Combine the yeast, sugar and 1/4 cup of warm water in a bowl and leave in a warm place for 5-10 minutes, or until foamy. Sift the flour and 1 tsp salt into a bowl; add Salerno grated Parmesan Cheese and fennel seeds. Combine well. Stir the yeast and oil into the flour to form a dough, adding a little more water if necessary.
On a lightly floured surface knead the dough for 10 minutes, or until soft and elastic. Place dough in a lightly oiled bowl and cover with plastic wrap. Leave in a warm place for 1 hour, or until doubled in volume. Preheat the oven to 450 F.
Punch down the dough and knead for 1 minute. Divide into 24 portions, and roll each portion into a 12 inch long stick.
Place on a lightly greased baking tray and brush with water. Sprinkle with the sea salt flakes. Bake for 15 minutes, or until crisp and golden.
Related Products:
Italian Parmigiano Cheese
Cheese Sticks with Fennel Seeds
Ingredients:
1/4 oz dry yeast (one package)
1 tsp sugar
4 cups all-purpose flour
1/4 cup olive oil
1/2 cup Salerno grated Parmesan Cheese
2 tsp fennel seeds
2 tsp sea salt
As Seen in Fromaggio Magazine Fall/Winter 2008
Method:
Combine the yeast, sugar and 1/4 cup of warm water in a bowl and leave in a warm place for 5-10 minutes, or until foamy. Sift the flour and 1 tsp salt into a bowl; add Salerno grated Parmesan Cheese and fennel seeds. Combine well. Stir the yeast and oil into the flour to form a dough, adding a little more water if necessary.
On a lightly floured surface knead the dough for 10 minutes, or until soft and elastic. Place dough in a lightly oiled bowl and cover with plastic wrap. Leave in a warm place for 1 hour, or until doubled in volume. Preheat the oven to 450 F.
Punch down the dough and knead for 1 minute. Divide into 24 portions, and roll each portion into a 12 inch long stick.
Place on a lightly greased baking tray and brush with water. Sprinkle with the sea salt flakes. Bake for 15 minutes, or until crisp and golden.
Related Products:
Italian Parmigiano Cheese
Cheese Sticks with Fennel Seeds
Ingredients:
1/4 oz dry yeast (one package)
1 tsp sugar
4 cups all-purpose flour
1/4 cup olive oil
1/2 cup Salerno grated Parmesan Cheese
2 tsp fennel seeds
2 tsp sea salt
As Seen in Fromaggio Magazine Fall/Winter 2008
Method:
Combine the yeast, sugar and 1/4 cup of warm water in a bowl and leave in a warm place for 5-10 minutes, or until foamy. Sift the flour and 1 tsp salt into a bowl; add Salerno grated Parmesan Cheese and fennel seeds. Combine well. Stir the yeast and oil into the flour to form a dough, adding a little more water if necessary.
On a lightly floured surface knead the dough for 10 minutes, or until soft and elastic. Place dough in a lightly oiled bowl and cover with plastic wrap. Leave in a warm place for 1 hour, or until doubled in volume. Preheat the oven to 450 F.
Punch down the dough and knead for 1 minute. Divide into 24 portions, and roll each portion into a 12 inch long stick.
Place on a lightly greased baking tray and brush with water. Sprinkle with the sea salt flakes. Bake for 15 minutes, or until crisp and golden.
Related Products:
Italian Parmigiano Cheese
Ingredients:
12 tartlet shells, frozen
1 cup Salerno Ricotta Cheese
2 tbsp grated onion
4 tbsp grated Salerno Parmesan Cheese
1 tsp mustard powder
4 eggs, plus 1 egg yolk
16 oz crab meat
4 tbsp fresh parsley, chopped
1 tsp anchovy extract
2-3 tsp lemon juice
Salt and cayenne pepper
As Seen in Fromaggio Magazine Fall/Winter 2009
Method:
Thaw out frozen tartlet shells and place on a baking sheet. Preheat oven to 350 F. Place the Salerno Ricotta Cheese, grated onions, grated Salerno Parmesan Cheese and mustard in a bowl and beat until soft and well combined. Gradually beat in the eggs and egg yolk. Gently stir in the crab meat and chopped parsley; add the anchovy extract and lemon juice and season with salt and cayenne pepper to taste. Spoon the filling evenly into shells and bake for 20 minutes, until set and golden brown. Serve hot on a side of green salad.
Related Products:
Traditional Ricotta
Italian Parmigiano Cheese
Crab and Ricotta Tartlets
Ingredients:
12 tartlet shells, frozen
1 cup Salerno Ricotta Cheese
2 tbsp grated onion
4 tbsp grated Salerno Parmesan Cheese
1 tsp mustard powder
4 eggs, plus 1 egg yolk
16 oz crab meat
4 tbsp fresh parsley, chopped
1 tsp anchovy extract
2-3 tsp lemon juice
Salt and cayenne pepper
As Seen in Fromaggio Magazine Fall/Winter 2009
Method:
Thaw out frozen tartlet shells and place on a baking sheet. Preheat oven to 350 F. Place the Salerno Ricotta Cheese, grated onions, grated Salerno Parmesan Cheese and mustard in a bowl and beat until soft and well combined. Gradually beat in the eggs and egg yolk. Gently stir in the crab meat and chopped parsley; add the anchovy extract and lemon juice and season with salt and cayenne pepper to taste. Spoon the filling evenly into shells and bake for 20 minutes, until set and golden brown. Serve hot on a side of green salad.
Related Products:
Traditional Ricotta
Italian Parmigiano Cheese
Crab and Ricotta Tartlets
Ingredients:
12 tartlet shells, frozen
1 cup Salerno Ricotta Cheese
2 tbsp grated onion
4 tbsp grated Salerno Parmesan Cheese
1 tsp mustard powder
4 eggs, plus 1 egg yolk
16 oz crab meat
4 tbsp fresh parsley, chopped
1 tsp anchovy extract
2-3 tsp lemon juice
Salt and cayenne pepper
As Seen in Fromaggio Magazine Fall/Winter 2009
Method:
Thaw out frozen tartlet shells and place on a baking sheet. Preheat oven to 350 F. Place the Salerno Ricotta Cheese, grated onions, grated Salerno Parmesan Cheese and mustard in a bowl and beat until soft and well combined. Gradually beat in the eggs and egg yolk. Gently stir in the crab meat and chopped parsley; add the anchovy extract and lemon juice and season with salt and cayenne pepper to taste. Spoon the filling evenly into shells and bake for 20 minutes, until set and golden brown. Serve hot on a side of green salad.
Related Products:
Traditional Ricotta
Italian Parmigiano Cheese
Crab and Ricotta Tartlets
Ingredients:
12 tartlet shells, frozen
1 cup Salerno Ricotta Cheese
2 tbsp grated onion
4 tbsp grated Salerno Parmesan Cheese
1 tsp mustard powder
4 eggs, plus 1 egg yolk
16 oz crab meat
4 tbsp fresh parsley, chopped
1 tsp anchovy extract
2-3 tsp lemon juice
Salt and cayenne pepper
As Seen in Fromaggio Magazine Fall/Winter 2009
Method:
Thaw out frozen tartlet shells and place on a baking sheet. Preheat oven to 350 F. Place the Salerno Ricotta Cheese, grated onions, grated Salerno Parmesan Cheese and mustard in a bowl and beat until soft and well combined. Gradually beat in the eggs and egg yolk. Gently stir in the crab meat and chopped parsley; add the anchovy extract and lemon juice and season with salt and cayenne pepper to taste. Spoon the filling evenly into shells and bake for 20 minutes, until set and golden brown. Serve hot on a side of green salad.
Related Products:
Traditional Ricotta
Italian Parmigiano Cheese
Ingredients:
3 oz (85g) Salerno Brick and Cheddar Cheese, cubed
1 cup strawberries, quartered
1 cup grapes
1 apple, cut into bite-sized pieces
1 peach, cut into bite-sized pieces
1 kiwi, sliced
1/2 cup yogurt
2 tbsp honey
As Seen in Fromaggio Magazine Spring/Summer 2009
Method:
Wash fruit, cut and dice into bite sized pieces. Dice cheese. Place all ingredients on skewers.
Combine yogurt and honey. Arrange skewers on a small plate and serve with yogurt for dipping.
Related Products:
Brick Cheese
Fruit and Cheese Kabobs
Ingredients:
3 oz (85g) Salerno Brick and Cheddar Cheese, cubed
1 cup strawberries, quartered
1 cup grapes
1 apple, cut into bite-sized pieces
1 peach, cut into bite-sized pieces
1 kiwi, sliced
1/2 cup yogurt
2 tbsp honey
As Seen in Fromaggio Magazine Spring/Summer 2009
Method:
Wash fruit, cut and dice into bite sized pieces. Dice cheese. Place all ingredients on skewers.
Combine yogurt and honey. Arrange skewers on a small plate and serve with yogurt for dipping.
Related Products:
Brick Cheese
Fruit and Cheese Kabobs
Ingredients:
3 oz (85g) Salerno Brick and Cheddar Cheese, cubed
1 cup strawberries, quartered
1 cup grapes
1 apple, cut into bite-sized pieces
1 peach, cut into bite-sized pieces
1 kiwi, sliced
1/2 cup yogurt
2 tbsp honey
As Seen in Fromaggio Magazine Spring/Summer 2009
Method:
Wash fruit, cut and dice into bite sized pieces. Dice cheese. Place all ingredients on skewers.
Combine yogurt and honey. Arrange skewers on a small plate and serve with yogurt for dipping.
Related Products:
Brick Cheese
Fruit and Cheese Kabobs
Ingredients:
3 oz (85g) Salerno Brick and Cheddar Cheese, cubed
1 cup strawberries, quartered
1 cup grapes
1 apple, cut into bite-sized pieces
1 peach, cut into bite-sized pieces
1 kiwi, sliced
1/2 cup yogurt
2 tbsp honey
As Seen in Fromaggio Magazine Spring/Summer 2009
Method:
Wash fruit, cut and dice into bite sized pieces. Dice cheese. Place all ingredients on skewers.
Combine yogurt and honey. Arrange skewers on a small plate and serve with yogurt for dipping.
Related Products:
Brick Cheese
Ingredients:
1/2 cup all purpose flour
1/4 cup butter, softened
1 egg yolk
2/3 cup Salerno grated Parmesan Cheese
pinch of salt
1/2 tsp mustard powder
As Seen in Fromaggio Magazine Fall/Winter 2008
Method:
Combine flour and butter in a bowl with your fingertips. Work in the egg yolk, Salerno grated Parmesan Cheese, salt and mustard powder. Mix until well combined. Shape the mixture into a log, wrap in plastic foil and chill for 10 minutes.
Pre-heat the oven to 400 F. Cut the Parmesan log into thin slices (no thicker then 1/4"). Line a baking sheet with a parchment paper (this prevents the bottom from burning). Arrange slices of the Parmesan log on the parchment paper. Flatten slices with a fork to give each piece a ridged pattern.
Bake for 10 minutes, or until the Parmesan thins are crisp but not changing colour.
The Parmesan thins are a good choice to serve with the pear salad (see recipe above). They are also a great addition to a party appetizer selection or as a snack any time of the day.
Related Products:
Italian Parmigiano Cheese
Parmesan Thins
Ingredients:
1/2 cup all purpose flour
1/4 cup butter, softened
1 egg yolk
2/3 cup Salerno grated Parmesan Cheese
pinch of salt
1/2 tsp mustard powder
As Seen in Fromaggio Magazine Fall/Winter 2008
Method:
Combine flour and butter in a bowl with your fingertips. Work in the egg yolk, Salerno grated Parmesan Cheese, salt and mustard powder. Mix until well combined. Shape the mixture into a log, wrap in plastic foil and chill for 10 minutes.
Pre-heat the oven to 400 F. Cut the Parmesan log into thin slices (no thicker then 1/4"). Line a baking sheet with a parchment paper (this prevents the bottom from burning). Arrange slices of the Parmesan log on the parchment paper. Flatten slices with a fork to give each piece a ridged pattern.
Bake for 10 minutes, or until the Parmesan thins are crisp but not changing colour.
The Parmesan thins are a good choice to serve with the pear salad (see recipe above). They are also a great addition to a party appetizer selection or as a snack any time of the day.
Related Products:
Italian Parmigiano Cheese
Parmesan Thins
Ingredients:
1/2 cup all purpose flour
1/4 cup butter, softened
1 egg yolk
2/3 cup Salerno grated Parmesan Cheese
pinch of salt
1/2 tsp mustard powder
As Seen in Fromaggio Magazine Fall/Winter 2008
Method:
Combine flour and butter in a bowl with your fingertips. Work in the egg yolk, Salerno grated Parmesan Cheese, salt and mustard powder. Mix until well combined. Shape the mixture into a log, wrap in plastic foil and chill for 10 minutes.
Pre-heat the oven to 400 F. Cut the Parmesan log into thin slices (no thicker then 1/4"). Line a baking sheet with a parchment paper (this prevents the bottom from burning). Arrange slices of the Parmesan log on the parchment paper. Flatten slices with a fork to give each piece a ridged pattern.
Bake for 10 minutes, or until the Parmesan thins are crisp but not changing colour.
The Parmesan thins are a good choice to serve with the pear salad (see recipe above). They are also a great addition to a party appetizer selection or as a snack any time of the day.
Related Products:
Italian Parmigiano Cheese
Parmesan Thins
Ingredients:
1/2 cup all purpose flour
1/4 cup butter, softened
1 egg yolk
2/3 cup Salerno grated Parmesan Cheese
pinch of salt
1/2 tsp mustard powder
As Seen in Fromaggio Magazine Fall/Winter 2008
Method:
Combine flour and butter in a bowl with your fingertips. Work in the egg yolk, Salerno grated Parmesan Cheese, salt and mustard powder. Mix until well combined. Shape the mixture into a log, wrap in plastic foil and chill for 10 minutes.
Pre-heat the oven to 400 F. Cut the Parmesan log into thin slices (no thicker then 1/4"). Line a baking sheet with a parchment paper (this prevents the bottom from burning). Arrange slices of the Parmesan log on the parchment paper. Flatten slices with a fork to give each piece a ridged pattern.
Bake for 10 minutes, or until the Parmesan thins are crisp but not changing colour.
The Parmesan thins are a good choice to serve with the pear salad (see recipe above). They are also a great addition to a party appetizer selection or as a snack any time of the day.
Related Products:
Italian Parmigiano Cheese
Ingredients:
250g Salerno Friulano Cheese, grated
300g soft Goat Cheese
5ml Worcestershire sauce
1 clove garlic, finely minced
100g dried cherries or cranberries,
coarsely chopped
30ml fresh chives, chopped
30-45ml coarse black pepper
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Place all ingredients except the pepper into a large bowl. Beat well with an electric mixer or in a food processor until well combined and smooth.
Chill mixture for 10 minutes. Shape into two flattened balls, wrap in plastic and chill until firm. Place coarse black pepper on a plate. Roll each cheese disc to cover all surfaces with pepper.
Serve with crackers or slices of baguette.
Related Products:
Casata Friulano Cheese
Peppery Cheese Ball
Ingredients:
250g Salerno Friulano Cheese, grated
300g soft Goat Cheese
5ml Worcestershire sauce
1 clove garlic, finely minced
100g dried cherries or cranberries,
coarsely chopped
30ml fresh chives, chopped
30-45ml coarse black pepper
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Place all ingredients except the pepper into a large bowl. Beat well with an electric mixer or in a food processor until well combined and smooth.
Chill mixture for 10 minutes. Shape into two flattened balls, wrap in plastic and chill until firm. Place coarse black pepper on a plate. Roll each cheese disc to cover all surfaces with pepper.
Serve with crackers or slices of baguette.
Related Products:
Casata Friulano Cheese
Peppery Cheese Ball
Ingredients:
250g Salerno Friulano Cheese, grated
300g soft Goat Cheese
5ml Worcestershire sauce
1 clove garlic, finely minced
100g dried cherries or cranberries,
coarsely chopped
30ml fresh chives, chopped
30-45ml coarse black pepper
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Place all ingredients except the pepper into a large bowl. Beat well with an electric mixer or in a food processor until well combined and smooth.
Chill mixture for 10 minutes. Shape into two flattened balls, wrap in plastic and chill until firm. Place coarse black pepper on a plate. Roll each cheese disc to cover all surfaces with pepper.
Serve with crackers or slices of baguette.
Related Products:
Casata Friulano Cheese
Peppery Cheese Ball
Ingredients:
250g Salerno Friulano Cheese, grated
300g soft Goat Cheese
5ml Worcestershire sauce
1 clove garlic, finely minced
100g dried cherries or cranberries,
coarsely chopped
30ml fresh chives, chopped
30-45ml coarse black pepper
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Place all ingredients except the pepper into a large bowl. Beat well with an electric mixer or in a food processor until well combined and smooth.
Chill mixture for 10 minutes. Shape into two flattened balls, wrap in plastic and chill until firm. Place coarse black pepper on a plate. Roll each cheese disc to cover all surfaces with pepper.
Serve with crackers or slices of baguette.
Related Products:
Casata Friulano Cheese
Ingredients:
2 tbsp olive oil
2 lb red onions, sliced
4 tbsp fresh thyme (or 4 tsp dried)
2 tsp balsamic vinegar
2 pkgs of frozen puff pastries (12 pcs)
1 cup Salerno Goat Cheese, cubed
2 eggs, beaten
Salt and ground pepper
Fresh thyme sprigs
As Seen in Fromaggio Magazine Fall/Winter 2009
Method:
Heat the olive oil in a large, heavy frying pan, add the sliced red onions and cook over medium heat for about 10 minutes, stirring occasionally with a wooden spoon to prevent them from browning.
Add the thyme, seasoning and balsamic vinegar, and cook the onions for a further 5 minutes. Remove frying pan from the heat and leave to cool.
Preheat the oven to 425 F. Unroll the puff pastry and remove the middle round portion to create a pocket.. Place the pastry rounds on a dampened baking sheet. Divide the onions among the pastry rounds and top with the cubes of Salerno Goat Cheese. Bake for 25-30 minutes, until golden. Garnish with fresh thyme.
Related Products:
100% Goat's Milk Cheese
Red Onion and Goat's Cheese Pastries
Ingredients:
2 tbsp olive oil
2 lb red onions, sliced
4 tbsp fresh thyme (or 4 tsp dried)
2 tsp balsamic vinegar
2 pkgs of frozen puff pastries (12 pcs)
1 cup Salerno Goat Cheese, cubed
2 eggs, beaten
Salt and ground pepper
Fresh thyme sprigs
As Seen in Fromaggio Magazine Fall/Winter 2009
Method:
Heat the olive oil in a large, heavy frying pan, add the sliced red onions and cook over medium heat for about 10 minutes, stirring occasionally with a wooden spoon to prevent them from browning.
Add the thyme, seasoning and balsamic vinegar, and cook the onions for a further 5 minutes. Remove frying pan from the heat and leave to cool.
Preheat the oven to 425 F. Unroll the puff pastry and remove the middle round portion to create a pocket.. Place the pastry rounds on a dampened baking sheet. Divide the onions among the pastry rounds and top with the cubes of Salerno Goat Cheese. Bake for 25-30 minutes, until golden. Garnish with fresh thyme.
Related Products:
100% Goat's Milk Cheese
Red Onion and Goat's Cheese Pastries
Ingredients:
2 tbsp olive oil
2 lb red onions, sliced
4 tbsp fresh thyme (or 4 tsp dried)
2 tsp balsamic vinegar
2 pkgs of frozen puff pastries (12 pcs)
1 cup Salerno Goat Cheese, cubed
2 eggs, beaten
Salt and ground pepper
Fresh thyme sprigs
As Seen in Fromaggio Magazine Fall/Winter 2009
Method:
Heat the olive oil in a large, heavy frying pan, add the sliced red onions and cook over medium heat for about 10 minutes, stirring occasionally with a wooden spoon to prevent them from browning.
Add the thyme, seasoning and balsamic vinegar, and cook the onions for a further 5 minutes. Remove frying pan from the heat and leave to cool.
Preheat the oven to 425 F. Unroll the puff pastry and remove the middle round portion to create a pocket.. Place the pastry rounds on a dampened baking sheet. Divide the onions among the pastry rounds and top with the cubes of Salerno Goat Cheese. Bake for 25-30 minutes, until golden. Garnish with fresh thyme.
Related Products:
100% Goat's Milk Cheese
Red Onion and Goat's Cheese Pastries
Ingredients:
2 tbsp olive oil
2 lb red onions, sliced
4 tbsp fresh thyme (or 4 tsp dried)
2 tsp balsamic vinegar
2 pkgs of frozen puff pastries (12 pcs)
1 cup Salerno Goat Cheese, cubed
2 eggs, beaten
Salt and ground pepper
Fresh thyme sprigs
As Seen in Fromaggio Magazine Fall/Winter 2009
Method:
Heat the olive oil in a large, heavy frying pan, add the sliced red onions and cook over medium heat for about 10 minutes, stirring occasionally with a wooden spoon to prevent them from browning.
Add the thyme, seasoning and balsamic vinegar, and cook the onions for a further 5 minutes. Remove frying pan from the heat and leave to cool.
Preheat the oven to 425 F. Unroll the puff pastry and remove the middle round portion to create a pocket.. Place the pastry rounds on a dampened baking sheet. Divide the onions among the pastry rounds and top with the cubes of Salerno Goat Cheese. Bake for 25-30 minutes, until golden. Garnish with fresh thyme.
Related Products:
100% Goat's Milk Cheese
Ingredients:
2 1/2 cups all-purpose flour
2 tsp double-acting baking powder
1 1/4 teaspoons salt
1/2 tsp baking soda
1 cup Salerno Provolone Cheese, grated
1/2 cup thinly sliced scallions
2 tbsp minced fresh parsley leaves
1/2 tsp dried rosemary, crumbled
3/4 teaspoon coarsely ground pepper
1/3 cup drained and chopped sun-dried tomatoes,
reserving 2 tablespoons of the oil
2 tbsp vegetable shortening at room temperature
2 tbsp sugar
2 garlic cloves, cooked in boiling water for 15 minutes, drained,
peeled, and mashed with a fork
2 large eggs, beaten lightly
1 1/4 cups, buttermilk
1/3 cup pine nuts, toasted lightly
As Seen in Fromaggio Magazine Fall/Winter 2009
Method:
In a large bowl sift, together flour, baking powder, salt, and baking soda. Add the Salerno Provolone Cheese, scallions, the parsley, rosemary, pepper, and sun-dried tomatoes, and toss the mixture well. In a small bowl whisk together shortening, the reserved sun-dried tomato oil, and sugar until the mixture is smooth, and add the garlic, eggs, and buttermilk. Blend mixture until well combined. Add the buttermilk mixture to the flour mixture with the pine nuts and stir the batter until it is just combined. Divide the batter among 3 well-buttered 5 3/4- by 3 1/4-inch loaf pans, smoothing the tops, and bake the loaves in the middle of a preheated 350 F oven for 45 to 50 minutes, or until a tester comes out clean. Let the loaves cool in the pans for 5 minutes, loosen the edges with a knife, and turn the loaves out onto a rack.
Related Products:
Provolone Cheese
Sun-Dried Tomato and Provolone Bread
Ingredients:
2 1/2 cups all-purpose flour
2 tsp double-acting baking powder
1 1/4 teaspoons salt
1/2 tsp baking soda
1 cup Salerno Provolone Cheese, grated
1/2 cup thinly sliced scallions
2 tbsp minced fresh parsley leaves
1/2 tsp dried rosemary, crumbled
3/4 teaspoon coarsely ground pepper
1/3 cup drained and chopped sun-dried tomatoes,
reserving 2 tablespoons of the oil
2 tbsp vegetable shortening at room temperature
2 tbsp sugar
2 garlic cloves, cooked in boiling water for 15 minutes, drained,
peeled, and mashed with a fork
2 large eggs, beaten lightly
1 1/4 cups, buttermilk
1/3 cup pine nuts, toasted lightly
As Seen in Fromaggio Magazine Fall/Winter 2009
Method:
In a large bowl sift, together flour, baking powder, salt, and baking soda. Add the Salerno Provolone Cheese, scallions, the parsley, rosemary, pepper, and sun-dried tomatoes, and toss the mixture well. In a small bowl whisk together shortening, the reserved sun-dried tomato oil, and sugar until the mixture is smooth, and add the garlic, eggs, and buttermilk. Blend mixture until well combined. Add the buttermilk mixture to the flour mixture with the pine nuts and stir the batter until it is just combined. Divide the batter among 3 well-buttered 5 3/4- by 3 1/4-inch loaf pans, smoothing the tops, and bake the loaves in the middle of a preheated 350 F oven for 45 to 50 minutes, or until a tester comes out clean. Let the loaves cool in the pans for 5 minutes, loosen the edges with a knife, and turn the loaves out onto a rack.
Related Products:
Provolone Cheese
Sun-Dried Tomato and Provolone Bread
Ingredients:
2 1/2 cups all-purpose flour
2 tsp double-acting baking powder
1 1/4 teaspoons salt
1/2 tsp baking soda
1 cup Salerno Provolone Cheese, grated
1/2 cup thinly sliced scallions
2 tbsp minced fresh parsley leaves
1/2 tsp dried rosemary, crumbled
3/4 teaspoon coarsely ground pepper
1/3 cup drained and chopped sun-dried tomatoes,
reserving 2 tablespoons of the oil
2 tbsp vegetable shortening at room temperature
2 tbsp sugar
2 garlic cloves, cooked in boiling water for 15 minutes, drained,
peeled, and mashed with a fork
2 large eggs, beaten lightly
1 1/4 cups, buttermilk
1/3 cup pine nuts, toasted lightly
As Seen in Fromaggio Magazine Fall/Winter 2009
Method:
In a large bowl sift, together flour, baking powder, salt, and baking soda. Add the Salerno Provolone Cheese, scallions, the parsley, rosemary, pepper, and sun-dried tomatoes, and toss the mixture well. In a small bowl whisk together shortening, the reserved sun-dried tomato oil, and sugar until the mixture is smooth, and add the garlic, eggs, and buttermilk. Blend mixture until well combined. Add the buttermilk mixture to the flour mixture with the pine nuts and stir the batter until it is just combined. Divide the batter among 3 well-buttered 5 3/4- by 3 1/4-inch loaf pans, smoothing the tops, and bake the loaves in the middle of a preheated 350 F oven for 45 to 50 minutes, or until a tester comes out clean. Let the loaves cool in the pans for 5 minutes, loosen the edges with a knife, and turn the loaves out onto a rack.
Related Products:
Provolone Cheese
Sun-Dried Tomato and Provolone Bread
Ingredients:
2 1/2 cups all-purpose flour
2 tsp double-acting baking powder
1 1/4 teaspoons salt
1/2 tsp baking soda
1 cup Salerno Provolone Cheese, grated
1/2 cup thinly sliced scallions
2 tbsp minced fresh parsley leaves
1/2 tsp dried rosemary, crumbled
3/4 teaspoon coarsely ground pepper
1/3 cup drained and chopped sun-dried tomatoes,
reserving 2 tablespoons of the oil
2 tbsp vegetable shortening at room temperature
2 tbsp sugar
2 garlic cloves, cooked in boiling water for 15 minutes, drained,
peeled, and mashed with a fork
2 large eggs, beaten lightly
1 1/4 cups, buttermilk
1/3 cup pine nuts, toasted lightly
As Seen in Fromaggio Magazine Fall/Winter 2009
Method:
In a large bowl sift, together flour, baking powder, salt, and baking soda. Add the Salerno Provolone Cheese, scallions, the parsley, rosemary, pepper, and sun-dried tomatoes, and toss the mixture well. In a small bowl whisk together shortening, the reserved sun-dried tomato oil, and sugar until the mixture is smooth, and add the garlic, eggs, and buttermilk. Blend mixture until well combined. Add the buttermilk mixture to the flour mixture with the pine nuts and stir the batter until it is just combined. Divide the batter among 3 well-buttered 5 3/4- by 3 1/4-inch loaf pans, smoothing the tops, and bake the loaves in the middle of a preheated 350 F oven for 45 to 50 minutes, or until a tester comes out clean. Let the loaves cool in the pans for 5 minutes, loosen the edges with a knife, and turn the loaves out onto a rack.
Related Products:
Provolone Cheese
Ingredients:
3/4 cup mayonnaise
3/4 cup sour cream
1 1/2 cups shredded Salerno Asiago Cheese
1/2 cup onion, shredded
2 tbsp grated Salerno Romano Cheese
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Preheat oven to 350˚F.
In a medium bowl combine first four ingredients and pour into an oven proof greased dish. Sprinkle with grated Salerno Romano Cheese. Bake for 25 minutes or until golden and bubbly.
Serve with slices of crispy crusted bread.
Related Products:
Imported Asiago Cheese
Italian Romano Cheese
Baked Asiago Dip
Ingredients:
3/4 cup mayonnaise
3/4 cup sour cream
1 1/2 cups shredded Salerno Asiago Cheese
1/2 cup onion, shredded
2 tbsp grated Salerno Romano Cheese
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Preheat oven to 350˚F.
In a medium bowl combine first four ingredients and pour into an oven proof greased dish. Sprinkle with grated Salerno Romano Cheese. Bake for 25 minutes or until golden and bubbly.
Serve with slices of crispy crusted bread.
Related Products:
Imported Asiago Cheese
Italian Romano Cheese
Baked Asiago Dip
Ingredients:
3/4 cup mayonnaise
3/4 cup sour cream
1 1/2 cups shredded Salerno Asiago Cheese
1/2 cup onion, shredded
2 tbsp grated Salerno Romano Cheese
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Preheat oven to 350˚F.
In a medium bowl combine first four ingredients and pour into an oven proof greased dish. Sprinkle with grated Salerno Romano Cheese. Bake for 25 minutes or until golden and bubbly.
Serve with slices of crispy crusted bread.
Related Products:
Imported Asiago Cheese
Italian Romano Cheese
Baked Asiago Dip
Ingredients:
3/4 cup mayonnaise
3/4 cup sour cream
1 1/2 cups shredded Salerno Asiago Cheese
1/2 cup onion, shredded
2 tbsp grated Salerno Romano Cheese
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Preheat oven to 350˚F.
In a medium bowl combine first four ingredients and pour into an oven proof greased dish. Sprinkle with grated Salerno Romano Cheese. Bake for 25 minutes or until golden and bubbly.
Serve with slices of crispy crusted bread.
Related Products:
Imported Asiago Cheese
Italian Romano Cheese
Ingredients:
250g Salerno Friulano Cheese, grated
300g soft Goat Cheese
5ml Worcestershire sauce
1 clove garlic, finely minced
100g dried cherries or cranberries,
coarsely chopped
30ml fresh chives, chopped
30-45ml coarse black pepper
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Place all ingredients except the pepper into a large bowl. Beat well with an electric mixer or in a food processor until well combined and smooth.
Chill mixture for 10 minutes. Shape into two flattened balls, wrap in plastic and chill until firm. Place coarse black pepper on a plate. Roll each cheese disc to cover all surfaces with pepper.
Serve with crackers or slices of baguette.
Related Products:
Casata Friulano Cheese
Peppery Cheese Ball
Ingredients:
250g Salerno Friulano Cheese, grated
300g soft Goat Cheese
5ml Worcestershire sauce
1 clove garlic, finely minced
100g dried cherries or cranberries,
coarsely chopped
30ml fresh chives, chopped
30-45ml coarse black pepper
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Place all ingredients except the pepper into a large bowl. Beat well with an electric mixer or in a food processor until well combined and smooth.
Chill mixture for 10 minutes. Shape into two flattened balls, wrap in plastic and chill until firm. Place coarse black pepper on a plate. Roll each cheese disc to cover all surfaces with pepper.
Serve with crackers or slices of baguette.
Related Products:
Casata Friulano Cheese
Peppery Cheese Ball
Ingredients:
250g Salerno Friulano Cheese, grated
300g soft Goat Cheese
5ml Worcestershire sauce
1 clove garlic, finely minced
100g dried cherries or cranberries,
coarsely chopped
30ml fresh chives, chopped
30-45ml coarse black pepper
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Place all ingredients except the pepper into a large bowl. Beat well with an electric mixer or in a food processor until well combined and smooth.
Chill mixture for 10 minutes. Shape into two flattened balls, wrap in plastic and chill until firm. Place coarse black pepper on a plate. Roll each cheese disc to cover all surfaces with pepper.
Serve with crackers or slices of baguette.
Related Products:
Casata Friulano Cheese
Peppery Cheese Ball
Ingredients:
250g Salerno Friulano Cheese, grated
300g soft Goat Cheese
5ml Worcestershire sauce
1 clove garlic, finely minced
100g dried cherries or cranberries,
coarsely chopped
30ml fresh chives, chopped
30-45ml coarse black pepper
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Place all ingredients except the pepper into a large bowl. Beat well with an electric mixer or in a food processor until well combined and smooth.
Chill mixture for 10 minutes. Shape into two flattened balls, wrap in plastic and chill until firm. Place coarse black pepper on a plate. Roll each cheese disc to cover all surfaces with pepper.
Serve with crackers or slices of baguette.
Related Products:
Casata Friulano Cheese
Ingredients:
1 (16 ounce) Salerno Ricotta Cheese
1 (7 ounce) jar roasted red peppers,
drained and chopped
1 (4 ounce) can chopped green
chilli peppers, drained
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon hot pepper sauce
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
In a medium bowl, mix together Salerno Ricotta Cheese, roasted red peppers, green chilli peppers, garlic, salt and hot pepper sauce. Chill in the refrigerator 2 hours, or until cold, before serving.
Related Products:
Traditional Ricotta
Roasted Red Pepper Dip
Ingredients:
1 (16 ounce) Salerno Ricotta Cheese
1 (7 ounce) jar roasted red peppers,
drained and chopped
1 (4 ounce) can chopped green
chilli peppers, drained
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon hot pepper sauce
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
In a medium bowl, mix together Salerno Ricotta Cheese, roasted red peppers, green chilli peppers, garlic, salt and hot pepper sauce. Chill in the refrigerator 2 hours, or until cold, before serving.
Related Products:
Traditional Ricotta
Roasted Red Pepper Dip
Ingredients:
1 (16 ounce) Salerno Ricotta Cheese
1 (7 ounce) jar roasted red peppers,
drained and chopped
1 (4 ounce) can chopped green
chilli peppers, drained
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon hot pepper sauce
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
In a medium bowl, mix together Salerno Ricotta Cheese, roasted red peppers, green chilli peppers, garlic, salt and hot pepper sauce. Chill in the refrigerator 2 hours, or until cold, before serving.
Related Products:
Traditional Ricotta
Roasted Red Pepper Dip
Ingredients:
1 (16 ounce) Salerno Ricotta Cheese
1 (7 ounce) jar roasted red peppers,
drained and chopped
1 (4 ounce) can chopped green
chilli peppers, drained
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon hot pepper sauce
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
In a medium bowl, mix together Salerno Ricotta Cheese, roasted red peppers, green chilli peppers, garlic, salt and hot pepper sauce. Chill in the refrigerator 2 hours, or until cold, before serving.
Related Products:
Traditional Ricotta
Ingredients:
1 tub Salerno Mascarpone Cheese
1/3 cup milk
2 tbsp honey
1 tsp lemon juice
Dash nutmeg
Dash cinnamon
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Combine all ingredients and beat until smooth. Serve on the side of your favourite seasonal fruit.
Related Products:
Mascarpone Cream
Vanilla Fruit Dip
Ingredients:
1 tub Salerno Mascarpone Cheese
1/3 cup milk
2 tbsp honey
1 tsp lemon juice
Dash nutmeg
Dash cinnamon
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Combine all ingredients and beat until smooth. Serve on the side of your favourite seasonal fruit.
Related Products:
Mascarpone Cream
Vanilla Fruit Dip
Ingredients:
1 tub Salerno Mascarpone Cheese
1/3 cup milk
2 tbsp honey
1 tsp lemon juice
Dash nutmeg
Dash cinnamon
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Combine all ingredients and beat until smooth. Serve on the side of your favourite seasonal fruit.
Related Products:
Mascarpone Cream
Vanilla Fruit Dip
Ingredients:
1 tub Salerno Mascarpone Cheese
1/3 cup milk
2 tbsp honey
1 tsp lemon juice
Dash nutmeg
Dash cinnamon
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Combine all ingredients and beat until smooth. Serve on the side of your favourite seasonal fruit.
Related Products:
Mascarpone Cream
Ingredients:
2 tbsp all-purpose flour
2 tbsp milk
1/2 tsp sweet Spanish paprika
1 egg
1 garlic clove, crushed
3/4 cup Salerno Parmesan Cheese, grated
3/4 cup Gos & Gris Goat Cheese, grated
2 egg whites
1 tsp fresh thyme leaves, chopped
1 tbsp prosciutto, finely chopped
Sea salt
Freshly ground pepper
Oil, for frying
As Seen in Fromaggio Magazine Spring/Summer 2011
Method:
Put the flour and milk in a bowl and stir until smooth. Add the paprika, salt,
pepper, and the whole egg. Add the garlic and both cheeses and mix well.
Put the egg whites in a bowl and whisk till stiff peaks form. Fold one-third into the flour mixture and mix well, then fold in the remaining egg whites making
sure not to lose all the air. Sprinkle with the thyme and prosciutto.
In a deep frying pan add enough oil to deep fry and heat oil. Using a teaspoon, turn the spoon through the mixture collecting an even amount of thyme and prosciutto and drop a heaped spoonful into the hot oil. Cook for 3 minutes or until the mixture is golden brown. Drain on paper towel and serve immediately with hot tomato sauce or salsa.
Related Products:
100% Goat's Milk Cheese
Grated Parmesan Cheese
Delicias Cheese Balls
Ingredients:
2 tbsp all-purpose flour
2 tbsp milk
1/2 tsp sweet Spanish paprika
1 egg
1 garlic clove, crushed
3/4 cup Salerno Parmesan Cheese, grated
3/4 cup Gos & Gris Goat Cheese, grated
2 egg whites
1 tsp fresh thyme leaves, chopped
1 tbsp prosciutto, finely chopped
Sea salt
Freshly ground pepper
Oil, for frying
As Seen in Fromaggio Magazine Spring/Summer 2011
Method:
Put the flour and milk in a bowl and stir until smooth. Add the paprika, salt,
pepper, and the whole egg. Add the garlic and both cheeses and mix well.
Put the egg whites in a bowl and whisk till stiff peaks form. Fold one-third into the flour mixture and mix well, then fold in the remaining egg whites making
sure not to lose all the air. Sprinkle with the thyme and prosciutto.
In a deep frying pan add enough oil to deep fry and heat oil. Using a teaspoon, turn the spoon through the mixture collecting an even amount of thyme and prosciutto and drop a heaped spoonful into the hot oil. Cook for 3 minutes or until the mixture is golden brown. Drain on paper towel and serve immediately with hot tomato sauce or salsa.
Related Products:
100% Goat's Milk Cheese
Grated Parmesan Cheese
Delicias Cheese Balls
Ingredients:
2 tbsp all-purpose flour
2 tbsp milk
1/2 tsp sweet Spanish paprika
1 egg
1 garlic clove, crushed
3/4 cup Salerno Parmesan Cheese, grated
3/4 cup Gos & Gris Goat Cheese, grated
2 egg whites
1 tsp fresh thyme leaves, chopped
1 tbsp prosciutto, finely chopped
Sea salt
Freshly ground pepper
Oil, for frying
As Seen in Fromaggio Magazine Spring/Summer 2011
Method:
Put the flour and milk in a bowl and stir until smooth. Add the paprika, salt,
pepper, and the whole egg. Add the garlic and both cheeses and mix well.
Put the egg whites in a bowl and whisk till stiff peaks form. Fold one-third into the flour mixture and mix well, then fold in the remaining egg whites making
sure not to lose all the air. Sprinkle with the thyme and prosciutto.
In a deep frying pan add enough oil to deep fry and heat oil. Using a teaspoon, turn the spoon through the mixture collecting an even amount of thyme and prosciutto and drop a heaped spoonful into the hot oil. Cook for 3 minutes or until the mixture is golden brown. Drain on paper towel and serve immediately with hot tomato sauce or salsa.
Related Products:
100% Goat's Milk Cheese
Grated Parmesan Cheese
Delicias Cheese Balls
Ingredients:
2 tbsp all-purpose flour
2 tbsp milk
1/2 tsp sweet Spanish paprika
1 egg
1 garlic clove, crushed
3/4 cup Salerno Parmesan Cheese, grated
3/4 cup Gos & Gris Goat Cheese, grated
2 egg whites
1 tsp fresh thyme leaves, chopped
1 tbsp prosciutto, finely chopped
Sea salt
Freshly ground pepper
Oil, for frying
As Seen in Fromaggio Magazine Spring/Summer 2011
Method:
Put the flour and milk in a bowl and stir until smooth. Add the paprika, salt,
pepper, and the whole egg. Add the garlic and both cheeses and mix well.
Put the egg whites in a bowl and whisk till stiff peaks form. Fold one-third into the flour mixture and mix well, then fold in the remaining egg whites making
sure not to lose all the air. Sprinkle with the thyme and prosciutto.
In a deep frying pan add enough oil to deep fry and heat oil. Using a teaspoon, turn the spoon through the mixture collecting an even amount of thyme and prosciutto and drop a heaped spoonful into the hot oil. Cook for 3 minutes or until the mixture is golden brown. Drain on paper towel and serve immediately with hot tomato sauce or salsa.
Related Products:
100% Goat's Milk Cheese
Grated Parmesan Cheese
Ingredients:
4 tbsp butter
1 tsp paprika
2 small onions, chopped
4 cups water
10 potatoes, peeled and diced
2 cups cream
1 lb haddock fillets, cut into 3/4 inch pieces
1/2 lb medium shrimp, peeled and deveined
(or if frozen, thawed out)
1/2 lb bay scallops, fresh or frozen (if frozen, thawed out)
2 tbsp all purpose flour
1 tbsp parsley, chopped
1 1/2 cups Salerno Friulano Cheese, shredded
Salt to taste
As Seen in Fromaggio Magazine Fall/Winter 2011
Method:
Melt the butter in a large saucepan, and add the paprika. Sauté the onions in this mixture until soft. Add the water. Bring to boil and add the potatoes. Simmer gently until the potatoes are almost done. Add more water if necessary.
Add cream, fish, scallops, and shrimp; continue cooking, stirring occasionally, until potatoes begin to fall apart. If they remain firm, mash them gently in the pan with a masher or wooden spoon. Remove 1/2 cup of liquid from the potato mixture. Whisk in flour and stir back into the soup. Remove from heat, and stir in the shredded Salerno Friulano Cheese. Adjust seasoning if necessary.
Stir in parsley and serve immediately.
Related Products:
Casata Friulano Cheese
Cheese Potato Soup with Seafood
Ingredients:
4 tbsp butter
1 tsp paprika
2 small onions, chopped
4 cups water
10 potatoes, peeled and diced
2 cups cream
1 lb haddock fillets, cut into 3/4 inch pieces
1/2 lb medium shrimp, peeled and deveined
(or if frozen, thawed out)
1/2 lb bay scallops, fresh or frozen (if frozen, thawed out)
2 tbsp all purpose flour
1 tbsp parsley, chopped
1 1/2 cups Salerno Friulano Cheese, shredded
Salt to taste
As Seen in Fromaggio Magazine Fall/Winter 2011
Method:
Melt the butter in a large saucepan, and add the paprika. Sauté the onions in this mixture until soft. Add the water. Bring to boil and add the potatoes. Simmer gently until the potatoes are almost done. Add more water if necessary.
Add cream, fish, scallops, and shrimp; continue cooking, stirring occasionally, until potatoes begin to fall apart. If they remain firm, mash them gently in the pan with a masher or wooden spoon. Remove 1/2 cup of liquid from the potato mixture. Whisk in flour and stir back into the soup. Remove from heat, and stir in the shredded Salerno Friulano Cheese. Adjust seasoning if necessary.
Stir in parsley and serve immediately.
Related Products:
Casata Friulano Cheese
Cheese Potato Soup with Seafood
Ingredients:
4 tbsp butter
1 tsp paprika
2 small onions, chopped
4 cups water
10 potatoes, peeled and diced
2 cups cream
1 lb haddock fillets, cut into 3/4 inch pieces
1/2 lb medium shrimp, peeled and deveined
(or if frozen, thawed out)
1/2 lb bay scallops, fresh or frozen (if frozen, thawed out)
2 tbsp all purpose flour
1 tbsp parsley, chopped
1 1/2 cups Salerno Friulano Cheese, shredded
Salt to taste
As Seen in Fromaggio Magazine Fall/Winter 2011
Method:
Melt the butter in a large saucepan, and add the paprika. Sauté the onions in this mixture until soft. Add the water. Bring to boil and add the potatoes. Simmer gently until the potatoes are almost done. Add more water if necessary.
Add cream, fish, scallops, and shrimp; continue cooking, stirring occasionally, until potatoes begin to fall apart. If they remain firm, mash them gently in the pan with a masher or wooden spoon. Remove 1/2 cup of liquid from the potato mixture. Whisk in flour and stir back into the soup. Remove from heat, and stir in the shredded Salerno Friulano Cheese. Adjust seasoning if necessary.
Stir in parsley and serve immediately.
Related Products:
Casata Friulano Cheese
Cheese Potato Soup with Seafood
Ingredients:
4 tbsp butter
1 tsp paprika
2 small onions, chopped
4 cups water
10 potatoes, peeled and diced
2 cups cream
1 lb haddock fillets, cut into 3/4 inch pieces
1/2 lb medium shrimp, peeled and deveined
(or if frozen, thawed out)
1/2 lb bay scallops, fresh or frozen (if frozen, thawed out)
2 tbsp all purpose flour
1 tbsp parsley, chopped
1 1/2 cups Salerno Friulano Cheese, shredded
Salt to taste
As Seen in Fromaggio Magazine Fall/Winter 2011
Method:
Melt the butter in a large saucepan, and add the paprika. Sauté the onions in this mixture until soft. Add the water. Bring to boil and add the potatoes. Simmer gently until the potatoes are almost done. Add more water if necessary.
Add cream, fish, scallops, and shrimp; continue cooking, stirring occasionally, until potatoes begin to fall apart. If they remain firm, mash them gently in the pan with a masher or wooden spoon. Remove 1/2 cup of liquid from the potato mixture. Whisk in flour and stir back into the soup. Remove from heat, and stir in the shredded Salerno Friulano Cheese. Adjust seasoning if necessary.
Stir in parsley and serve immediately.
Related Products:
Casata Friulano Cheese
Ingredients:
1 head of garlic, roasted
2 small acorn squash
Salt and pepper
Olive oil
1/4 cup fresh sage leaves, chopped
1/4 tsp fresh nutmeg
1 cup Salerno Ricotta Cheese
1/3 cup pine nuts, toasted
1/2 package (about 30 sheets) of frozen phyllo dough, defrosted
1 tbsp butter
3 tbsp olive oil
As Seen in Fromaggio Magazine Fall/Winter 2012
Method:
Split the acorn squash in half, scoop out the strings and seeds, and put the halves in a glass baking dish. Drizzle with olive oil and a little salt and pepper. Bake in a 350°F oven for about 50 minutes, until the flesh is very soft and can be removed from the skin with a fork. Scrape the acorn squash out of its skin and mash well with a fork. Squeeze the garlic out of the cloves and mash with a fork. Put the garlic in a large frying pan over medium heat and add the sage leaves. Fry until fragrant, then add the acorn squash and cook until squash is warmed through. Set aside. In a large bowl, combine the cooked squash and garlic with the nutmeg, Salerno Ricotta Cheese, and pine nuts. Stir well. Add more salt and pepper if needed.
Preheat oven to 375°F. Melt the butter in a small bowl and add the olive oil. On a large piece of wax paper, lay out your first sheet of phyllo dough. Brush it with the butter, then stack another sheet on top. Repeat until you have about four to six layers. With a sharp knife cut the horizontal rectangle into six strips. Place a tablespoon of filling about one inch from the bottom of each strip. Lift bottom right corner of phyllo strip over the filling, lining edge of dough with left edge of strip (this should give you a triangle shape). Continue folding the triangle up and to the right, alternately, to the end. Brush each triangle with melted butter and place on a baking sheet.
Bake for about 20 minutes, or until golden and crispy. Remove from the oven, place on a platter and serve.
Related Products:
Traditional Ricotta
Acorn Squash and Roasted Garlic Triangles
Ingredients:
1 head of garlic, roasted
2 small acorn squash
Salt and pepper
Olive oil
1/4 cup fresh sage leaves, chopped
1/4 tsp fresh nutmeg
1 cup Salerno Ricotta Cheese
1/3 cup pine nuts, toasted
1/2 package (about 30 sheets) of frozen phyllo dough, defrosted
1 tbsp butter
3 tbsp olive oil
As Seen in Fromaggio Magazine Fall/Winter 2012
Method:
Split the acorn squash in half, scoop out the strings and seeds, and put the halves in a glass baking dish. Drizzle with olive oil and a little salt and pepper. Bake in a 350°F oven for about 50 minutes, until the flesh is very soft and can be removed from the skin with a fork. Scrape the acorn squash out of its skin and mash well with a fork. Squeeze the garlic out of the cloves and mash with a fork. Put the garlic in a large frying pan over medium heat and add the sage leaves. Fry until fragrant, then add the acorn squash and cook until squash is warmed through. Set aside. In a large bowl, combine the cooked squash and garlic with the nutmeg, Salerno Ricotta Cheese, and pine nuts. Stir well. Add more salt and pepper if needed.
Preheat oven to 375°F. Melt the butter in a small bowl and add the olive oil. On a large piece of wax paper, lay out your first sheet of phyllo dough. Brush it with the butter, then stack another sheet on top. Repeat until you have about four to six layers. With a sharp knife cut the horizontal rectangle into six strips. Place a tablespoon of filling about one inch from the bottom of each strip. Lift bottom right corner of phyllo strip over the filling, lining edge of dough with left edge of strip (this should give you a triangle shape). Continue folding the triangle up and to the right, alternately, to the end. Brush each triangle with melted butter and place on a baking sheet.
Bake for about 20 minutes, or until golden and crispy. Remove from the oven, place on a platter and serve.
Related Products:
Traditional Ricotta
Acorn Squash and Roasted Garlic Triangles
Ingredients:
1 head of garlic, roasted
2 small acorn squash
Salt and pepper
Olive oil
1/4 cup fresh sage leaves, chopped
1/4 tsp fresh nutmeg
1 cup Salerno Ricotta Cheese
1/3 cup pine nuts, toasted
1/2 package (about 30 sheets) of frozen phyllo dough, defrosted
1 tbsp butter
3 tbsp olive oil
As Seen in Fromaggio Magazine Fall/Winter 2012
Method:
Split the acorn squash in half, scoop out the strings and seeds, and put the halves in a glass baking dish. Drizzle with olive oil and a little salt and pepper. Bake in a 350°F oven for about 50 minutes, until the flesh is very soft and can be removed from the skin with a fork. Scrape the acorn squash out of its skin and mash well with a fork. Squeeze the garlic out of the cloves and mash with a fork. Put the garlic in a large frying pan over medium heat and add the sage leaves. Fry until fragrant, then add the acorn squash and cook until squash is warmed through. Set aside. In a large bowl, combine the cooked squash and garlic with the nutmeg, Salerno Ricotta Cheese, and pine nuts. Stir well. Add more salt and pepper if needed.
Preheat oven to 375°F. Melt the butter in a small bowl and add the olive oil. On a large piece of wax paper, lay out your first sheet of phyllo dough. Brush it with the butter, then stack another sheet on top. Repeat until you have about four to six layers. With a sharp knife cut the horizontal rectangle into six strips. Place a tablespoon of filling about one inch from the bottom of each strip. Lift bottom right corner of phyllo strip over the filling, lining edge of dough with left edge of strip (this should give you a triangle shape). Continue folding the triangle up and to the right, alternately, to the end. Brush each triangle with melted butter and place on a baking sheet.
Bake for about 20 minutes, or until golden and crispy. Remove from the oven, place on a platter and serve.
Related Products:
Traditional Ricotta
Acorn Squash and Roasted Garlic Triangles
Ingredients:
1 head of garlic, roasted
2 small acorn squash
Salt and pepper
Olive oil
1/4 cup fresh sage leaves, chopped
1/4 tsp fresh nutmeg
1 cup Salerno Ricotta Cheese
1/3 cup pine nuts, toasted
1/2 package (about 30 sheets) of frozen phyllo dough, defrosted
1 tbsp butter
3 tbsp olive oil
As Seen in Fromaggio Magazine Fall/Winter 2012
Method:
Split the acorn squash in half, scoop out the strings and seeds, and put the halves in a glass baking dish. Drizzle with olive oil and a little salt and pepper. Bake in a 350°F oven for about 50 minutes, until the flesh is very soft and can be removed from the skin with a fork. Scrape the acorn squash out of its skin and mash well with a fork. Squeeze the garlic out of the cloves and mash with a fork. Put the garlic in a large frying pan over medium heat and add the sage leaves. Fry until fragrant, then add the acorn squash and cook until squash is warmed through. Set aside. In a large bowl, combine the cooked squash and garlic with the nutmeg, Salerno Ricotta Cheese, and pine nuts. Stir well. Add more salt and pepper if needed.
Preheat oven to 375°F. Melt the butter in a small bowl and add the olive oil. On a large piece of wax paper, lay out your first sheet of phyllo dough. Brush it with the butter, then stack another sheet on top. Repeat until you have about four to six layers. With a sharp knife cut the horizontal rectangle into six strips. Place a tablespoon of filling about one inch from the bottom of each strip. Lift bottom right corner of phyllo strip over the filling, lining edge of dough with left edge of strip (this should give you a triangle shape). Continue folding the triangle up and to the right, alternately, to the end. Brush each triangle with melted butter and place on a baking sheet.
Bake for about 20 minutes, or until golden and crispy. Remove from the oven, place on a platter and serve.
Related Products:
Traditional Ricotta
Ingredients:
Salsa:
1 lb butternut squash, peeled, seeded, cut into 1/2 inch cubes
1/4 cup finely chopped red onion
1/2 green pepper, finely chopped
2 tomatoes, finely chopped
1/2 cup Salerno Cheddar Cheese, shredded
1/2 tsp salt
Dressing:
1/4 cup olive oil
1/4 cup lime juice
1/2 tsp cumin
1 tbsp cilantro, chopped (optional)
Salt and pepper to taste
As Seen in Fromaggio Magazine Fall/Winter 2012
Method:
Preheat oven to 375ºF. Place cubed squash on a baking sheet and roast for about 20 minutes until tender. Remove from oven and set aside to cool.
In a small bowl combine all the dressing ingredients and whisk well. Set aside.
In a large bowl, mix the chopped tomatoes, onions, peppers and Salerno Cheddar Cheese. Add cooled squash. Pour salad dressing over the mixture and toss gently. Scoop into glass
serving bowls and serve with crusty bread or toasted pita bread.
Related Products:
Shredded Cheddar Cheese
Salsa Squash
Ingredients:
Salsa:
1 lb butternut squash, peeled, seeded, cut into 1/2 inch cubes
1/4 cup finely chopped red onion
1/2 green pepper, finely chopped
2 tomatoes, finely chopped
1/2 cup Salerno Cheddar Cheese, shredded
1/2 tsp salt
Dressing:
1/4 cup olive oil
1/4 cup lime juice
1/2 tsp cumin
1 tbsp cilantro, chopped (optional)
Salt and pepper to taste
As Seen in Fromaggio Magazine Fall/Winter 2012
Method:
Preheat oven to 375ºF. Place cubed squash on a baking sheet and roast for about 20 minutes until tender. Remove from oven and set aside to cool.
In a small bowl combine all the dressing ingredients and whisk well. Set aside.
In a large bowl, mix the chopped tomatoes, onions, peppers and Salerno Cheddar Cheese. Add cooled squash. Pour salad dressing over the mixture and toss gently. Scoop into glass
serving bowls and serve with crusty bread or toasted pita bread.
Related Products:
Shredded Cheddar Cheese
Salsa Squash
Ingredients:
Salsa:
1 lb butternut squash, peeled, seeded, cut into 1/2 inch cubes
1/4 cup finely chopped red onion
1/2 green pepper, finely chopped
2 tomatoes, finely chopped
1/2 cup Salerno Cheddar Cheese, shredded
1/2 tsp salt
Dressing:
1/4 cup olive oil
1/4 cup lime juice
1/2 tsp cumin
1 tbsp cilantro, chopped (optional)
Salt and pepper to taste
As Seen in Fromaggio Magazine Fall/Winter 2012
Method:
Preheat oven to 375ºF. Place cubed squash on a baking sheet and roast for about 20 minutes until tender. Remove from oven and set aside to cool.
In a small bowl combine all the dressing ingredients and whisk well. Set aside.
In a large bowl, mix the chopped tomatoes, onions, peppers and Salerno Cheddar Cheese. Add cooled squash. Pour salad dressing over the mixture and toss gently. Scoop into glass
serving bowls and serve with crusty bread or toasted pita bread.
Related Products:
Shredded Cheddar Cheese
Salsa Squash
Ingredients:
Salsa:
1 lb butternut squash, peeled, seeded, cut into 1/2 inch cubes
1/4 cup finely chopped red onion
1/2 green pepper, finely chopped
2 tomatoes, finely chopped
1/2 cup Salerno Cheddar Cheese, shredded
1/2 tsp salt
Dressing:
1/4 cup olive oil
1/4 cup lime juice
1/2 tsp cumin
1 tbsp cilantro, chopped (optional)
Salt and pepper to taste
As Seen in Fromaggio Magazine Fall/Winter 2012
Method:
Preheat oven to 375ºF. Place cubed squash on a baking sheet and roast for about 20 minutes until tender. Remove from oven and set aside to cool.
In a small bowl combine all the dressing ingredients and whisk well. Set aside.
In a large bowl, mix the chopped tomatoes, onions, peppers and Salerno Cheddar Cheese. Add cooled squash. Pour salad dressing over the mixture and toss gently. Scoop into glass
serving bowls and serve with crusty bread or toasted pita bread.
Related Products:
Shredded Cheddar Cheese
Ingredients:
6 large artichokes
3/4 cup Salerno Romano Cheese, grated
3/4 cup Salerno Parmesan Cheese, grated
3 cloves garlic, minced
3 cups breadcrumbs
9 tbsp olive oil
1 1/2 tbsp chopped oregano
1 1/2 tbsp parsley
Salt and pepper
1 egg
1/2 cup ham or Italian sausage, chopped
As Seen in Fromaggio Magazine Fall/Winter 2012
Method:
Cut the stems and the tops off of the artichokes. Remove the tough outer leaves at the base as well as the center core. In a bowl, mix Salerno Romano and Parmesan Cheese, garlic, breadcrumbs, oil, oregano, parsley, egg, and meat. Season with salt and pepper. Spread leaves of each artichoke out and push stuffing in between them.
Place the artichokes in a pot with about one to two inches of water. Cover tightly with aluminum foil and bake in a 325°F oven for 45 minutes. The artichokes are done when a leaf can be easily pulled off.
Related Products:
Grated Romano Cheese
Grated Parmesan Cheese
Stuffed Artichokes
Ingredients:
6 large artichokes
3/4 cup Salerno Romano Cheese, grated
3/4 cup Salerno Parmesan Cheese, grated
3 cloves garlic, minced
3 cups breadcrumbs
9 tbsp olive oil
1 1/2 tbsp chopped oregano
1 1/2 tbsp parsley
Salt and pepper
1 egg
1/2 cup ham or Italian sausage, chopped
As Seen in Fromaggio Magazine Fall/Winter 2012
Method:
Cut the stems and the tops off of the artichokes. Remove the tough outer leaves at the base as well as the center core. In a bowl, mix Salerno Romano and Parmesan Cheese, garlic, breadcrumbs, oil, oregano, parsley, egg, and meat. Season with salt and pepper. Spread leaves of each artichoke out and push stuffing in between them.
Place the artichokes in a pot with about one to two inches of water. Cover tightly with aluminum foil and bake in a 325°F oven for 45 minutes. The artichokes are done when a leaf can be easily pulled off.
Related Products:
Grated Romano Cheese
Grated Parmesan Cheese
Stuffed Artichokes
Ingredients:
6 large artichokes
3/4 cup Salerno Romano Cheese, grated
3/4 cup Salerno Parmesan Cheese, grated
3 cloves garlic, minced
3 cups breadcrumbs
9 tbsp olive oil
1 1/2 tbsp chopped oregano
1 1/2 tbsp parsley
Salt and pepper
1 egg
1/2 cup ham or Italian sausage, chopped
As Seen in Fromaggio Magazine Fall/Winter 2012
Method:
Cut the stems and the tops off of the artichokes. Remove the tough outer leaves at the base as well as the center core. In a bowl, mix Salerno Romano and Parmesan Cheese, garlic, breadcrumbs, oil, oregano, parsley, egg, and meat. Season with salt and pepper. Spread leaves of each artichoke out and push stuffing in between them.
Place the artichokes in a pot with about one to two inches of water. Cover tightly with aluminum foil and bake in a 325°F oven for 45 minutes. The artichokes are done when a leaf can be easily pulled off.
Related Products:
Grated Romano Cheese
Grated Parmesan Cheese
Stuffed Artichokes
Ingredients:
6 large artichokes
3/4 cup Salerno Romano Cheese, grated
3/4 cup Salerno Parmesan Cheese, grated
3 cloves garlic, minced
3 cups breadcrumbs
9 tbsp olive oil
1 1/2 tbsp chopped oregano
1 1/2 tbsp parsley
Salt and pepper
1 egg
1/2 cup ham or Italian sausage, chopped
As Seen in Fromaggio Magazine Fall/Winter 2012
Method:
Cut the stems and the tops off of the artichokes. Remove the tough outer leaves at the base as well as the center core. In a bowl, mix Salerno Romano and Parmesan Cheese, garlic, breadcrumbs, oil, oregano, parsley, egg, and meat. Season with salt and pepper. Spread leaves of each artichoke out and push stuffing in between them.
Place the artichokes in a pot with about one to two inches of water. Cover tightly with aluminum foil and bake in a 325°F oven for 45 minutes. The artichokes are done when a leaf can be easily pulled off.
Related Products:
Grated Romano Cheese
Grated Parmesan Cheese
Ingredients:
2 cups Arborio rice
2 tbsp butter
3 1/4 cups chicken broth
1/4 cup Salerno Parmesan Cheese, grated
2 eggs whites
1/2 cup Salerno Mozzarella Cheese, cubed
1/2 onion, chopped
1 cup green peas
1 lb ground beef
1 can (28 oz) crushed tomatoes
Dried breadcrumbs
Oil
Salt and pepper
As Seen in Fromaggio Magazine Fall/Winter 2012
Method:
Melt butter in a pot. Add rice and sauté for a couple of minutes. Reduce heat to low and add enough stock to just cover the rice. Continue adding warm stock as needed to maintain coverage. Continue this process for about 20 to 30 minutes, until rice is tender. Add grated Salerno Parmesan Cheese, and salt and pepper to taste. Let cool. In a deep pan, heat oil on medium and sauté onions until soft. Add the ground beef and continue cooking until meat is brown. Drain excess oil. Add crushed tomatoes and cook 20 to 30 minutes. Remove from heat and set aside to cool.
Combine Salerno Mozzarella Cheese, peas, and meat sauce in a bowl. With moist but not wet hands, form a 1 to 1 1/2 inch ball of the rice mixture in the palm of one hand, and using the other thumb, make a depression as deep as the first joint of your thumb. Into this depression, place some of the meat mixture. Pull the rice surrounding the hole over the filling to cover and seal the filling.
In a pie plate, beat egg whites. Pour breadcrumbs into a shallow dish. Dip each ball quickly in the beaten egg and then roll in breadcrumbs to coat. Deep fry the rice balls a few at a time until golden brown. Drain on paper towels, and serve hot.
Related Products:
Grated Parmesan Cheese
Deluxe Mozzarella Cheese
Italian Rice Balls
Ingredients:
2 cups Arborio rice
2 tbsp butter
3 1/4 cups chicken broth
1/4 cup Salerno Parmesan Cheese, grated
2 eggs whites
1/2 cup Salerno Mozzarella Cheese, cubed
1/2 onion, chopped
1 cup green peas
1 lb ground beef
1 can (28 oz) crushed tomatoes
Dried breadcrumbs
Oil
Salt and pepper
As Seen in Fromaggio Magazine Fall/Winter 2012
Method:
Melt butter in a pot. Add rice and sauté for a couple of minutes. Reduce heat to low and add enough stock to just cover the rice. Continue adding warm stock as needed to maintain coverage. Continue this process for about 20 to 30 minutes, until rice is tender. Add grated Salerno Parmesan Cheese, and salt and pepper to taste. Let cool. In a deep pan, heat oil on medium and sauté onions until soft. Add the ground beef and continue cooking until meat is brown. Drain excess oil. Add crushed tomatoes and cook 20 to 30 minutes. Remove from heat and set aside to cool.
Combine Salerno Mozzarella Cheese, peas, and meat sauce in a bowl. With moist but not wet hands, form a 1 to 1 1/2 inch ball of the rice mixture in the palm of one hand, and using the other thumb, make a depression as deep as the first joint of your thumb. Into this depression, place some of the meat mixture. Pull the rice surrounding the hole over the filling to cover and seal the filling.
In a pie plate, beat egg whites. Pour breadcrumbs into a shallow dish. Dip each ball quickly in the beaten egg and then roll in breadcrumbs to coat. Deep fry the rice balls a few at a time until golden brown. Drain on paper towels, and serve hot.
Related Products:
Grated Parmesan Cheese
Deluxe Mozzarella Cheese
Italian Rice Balls
Ingredients:
2 cups Arborio rice
2 tbsp butter
3 1/4 cups chicken broth
1/4 cup Salerno Parmesan Cheese, grated
2 eggs whites
1/2 cup Salerno Mozzarella Cheese, cubed
1/2 onion, chopped
1 cup green peas
1 lb ground beef
1 can (28 oz) crushed tomatoes
Dried breadcrumbs
Oil
Salt and pepper
As Seen in Fromaggio Magazine Fall/Winter 2012
Method:
Melt butter in a pot. Add rice and sauté for a couple of minutes. Reduce heat to low and add enough stock to just cover the rice. Continue adding warm stock as needed to maintain coverage. Continue this process for about 20 to 30 minutes, until rice is tender. Add grated Salerno Parmesan Cheese, and salt and pepper to taste. Let cool. In a deep pan, heat oil on medium and sauté onions until soft. Add the ground beef and continue cooking until meat is brown. Drain excess oil. Add crushed tomatoes and cook 20 to 30 minutes. Remove from heat and set aside to cool.
Combine Salerno Mozzarella Cheese, peas, and meat sauce in a bowl. With moist but not wet hands, form a 1 to 1 1/2 inch ball of the rice mixture in the palm of one hand, and using the other thumb, make a depression as deep as the first joint of your thumb. Into this depression, place some of the meat mixture. Pull the rice surrounding the hole over the filling to cover and seal the filling.
In a pie plate, beat egg whites. Pour breadcrumbs into a shallow dish. Dip each ball quickly in the beaten egg and then roll in breadcrumbs to coat. Deep fry the rice balls a few at a time until golden brown. Drain on paper towels, and serve hot.
Related Products:
Grated Parmesan Cheese
Deluxe Mozzarella Cheese
Italian Rice Balls
Ingredients:
2 cups Arborio rice
2 tbsp butter
3 1/4 cups chicken broth
1/4 cup Salerno Parmesan Cheese, grated
2 eggs whites
1/2 cup Salerno Mozzarella Cheese, cubed
1/2 onion, chopped
1 cup green peas
1 lb ground beef
1 can (28 oz) crushed tomatoes
Dried breadcrumbs
Oil
Salt and pepper
As Seen in Fromaggio Magazine Fall/Winter 2012
Method:
Melt butter in a pot. Add rice and sauté for a couple of minutes. Reduce heat to low and add enough stock to just cover the rice. Continue adding warm stock as needed to maintain coverage. Continue this process for about 20 to 30 minutes, until rice is tender. Add grated Salerno Parmesan Cheese, and salt and pepper to taste. Let cool. In a deep pan, heat oil on medium and sauté onions until soft. Add the ground beef and continue cooking until meat is brown. Drain excess oil. Add crushed tomatoes and cook 20 to 30 minutes. Remove from heat and set aside to cool.
Combine Salerno Mozzarella Cheese, peas, and meat sauce in a bowl. With moist but not wet hands, form a 1 to 1 1/2 inch ball of the rice mixture in the palm of one hand, and using the other thumb, make a depression as deep as the first joint of your thumb. Into this depression, place some of the meat mixture. Pull the rice surrounding the hole over the filling to cover and seal the filling.
In a pie plate, beat egg whites. Pour breadcrumbs into a shallow dish. Dip each ball quickly in the beaten egg and then roll in breadcrumbs to coat. Deep fry the rice balls a few at a time until golden brown. Drain on paper towels, and serve hot.
Related Products:
Grated Parmesan Cheese
Deluxe Mozzarella Cheese
Ingredients:
1 small red onion, chopped
1 garlic clove, crushed
1 tbsp sunflower oil
Worcestershire Sauce
2 ripe avocados, halved and stoned
2 small tomatoes, chopped
1 tbsp fresh basil, chopped
Marjoram or parsley
2 oz Salerno Mozzarella Cheese, grated
Salt and ground black pepper
As Seen in Fromaggio Magazine Fall/Winter 2012
Method:
Gently fry the onion and garlic in the oil for about 5 minutes until just softened. Shake on a little Worcestershire sauce. Remove from heat. Add chopped tomatoes, basil and combine well. Add salt and pepper to taste. Add Salerno Mozzarella Cheese to the mixture and toss well.
Pre-heat oven to 375ºF. Place the avocado halves on the baking sheet. Spoon filling into the centre of each avocado half. Sprinkle more cheese on top (optional). Place in the oven and bake for 15 minutes or until cheese is melted and golden brown. Remove from oven and serve immediately.
Related Products:
Deluxe Mozzarella Cheese
Avocado with Tangy Topping
Ingredients:
1 small red onion, chopped
1 garlic clove, crushed
1 tbsp sunflower oil
Worcestershire Sauce
2 ripe avocados, halved and stoned
2 small tomatoes, chopped
1 tbsp fresh basil, chopped
Marjoram or parsley
2 oz Salerno Mozzarella Cheese, grated
Salt and ground black pepper
As Seen in Fromaggio Magazine Fall/Winter 2012
Method:
Gently fry the onion and garlic in the oil for about 5 minutes until just softened. Shake on a little Worcestershire sauce. Remove from heat. Add chopped tomatoes, basil and combine well. Add salt and pepper to taste. Add Salerno Mozzarella Cheese to the mixture and toss well.
Pre-heat oven to 375ºF. Place the avocado halves on the baking sheet. Spoon filling into the centre of each avocado half. Sprinkle more cheese on top (optional). Place in the oven and bake for 15 minutes or until cheese is melted and golden brown. Remove from oven and serve immediately.
Related Products:
Deluxe Mozzarella Cheese
Avocado with Tangy Topping
Ingredients:
1 small red onion, chopped
1 garlic clove, crushed
1 tbsp sunflower oil
Worcestershire Sauce
2 ripe avocados, halved and stoned
2 small tomatoes, chopped
1 tbsp fresh basil, chopped
Marjoram or parsley
2 oz Salerno Mozzarella Cheese, grated
Salt and ground black pepper
As Seen in Fromaggio Magazine Fall/Winter 2012
Method:
Gently fry the onion and garlic in the oil for about 5 minutes until just softened. Shake on a little Worcestershire sauce. Remove from heat. Add chopped tomatoes, basil and combine well. Add salt and pepper to taste. Add Salerno Mozzarella Cheese to the mixture and toss well.
Pre-heat oven to 375ºF. Place the avocado halves on the baking sheet. Spoon filling into the centre of each avocado half. Sprinkle more cheese on top (optional). Place in the oven and bake for 15 minutes or until cheese is melted and golden brown. Remove from oven and serve immediately.
Related Products:
Deluxe Mozzarella Cheese
Avocado with Tangy Topping
Ingredients:
1 small red onion, chopped
1 garlic clove, crushed
1 tbsp sunflower oil
Worcestershire Sauce
2 ripe avocados, halved and stoned
2 small tomatoes, chopped
1 tbsp fresh basil, chopped
Marjoram or parsley
2 oz Salerno Mozzarella Cheese, grated
Salt and ground black pepper
As Seen in Fromaggio Magazine Fall/Winter 2012
Method:
Gently fry the onion and garlic in the oil for about 5 minutes until just softened. Shake on a little Worcestershire sauce. Remove from heat. Add chopped tomatoes, basil and combine well. Add salt and pepper to taste. Add Salerno Mozzarella Cheese to the mixture and toss well.
Pre-heat oven to 375ºF. Place the avocado halves on the baking sheet. Spoon filling into the centre of each avocado half. Sprinkle more cheese on top (optional). Place in the oven and bake for 15 minutes or until cheese is melted and golden brown. Remove from oven and serve immediately.
Related Products:
Deluxe Mozzarella Cheese
Ingredients:
1 (14 oz) can of Romano beans
1 garlic clove, crushed
6 oz Salerno Ricotta Cheese
4 tbsp butter, melted
Juice of 1/2 lemon
Salt and pepper
2 tbsp fresh parsley, chopped
As Seen in Fromaggio Magazine Fall/Winter 2012
Method:
Blend the beans, garlic, Salerno Ricotta Cheese, butter, lemon juice and seasoning in a food processor until smooth.
Add the chopped parsley and continue to blend. Spoon into one serving dish or four oiled ramekins, the bases lined with discs of parchment paper. Chill the pâté until it sets firm. Serve with warm crusty bread or crackers.
Related Products:
Traditional Ricotta
Ricotta and Bean Pâté
Ingredients:
1 (14 oz) can of Romano beans
1 garlic clove, crushed
6 oz Salerno Ricotta Cheese
4 tbsp butter, melted
Juice of 1/2 lemon
Salt and pepper
2 tbsp fresh parsley, chopped
As Seen in Fromaggio Magazine Fall/Winter 2012
Method:
Blend the beans, garlic, Salerno Ricotta Cheese, butter, lemon juice and seasoning in a food processor until smooth.
Add the chopped parsley and continue to blend. Spoon into one serving dish or four oiled ramekins, the bases lined with discs of parchment paper. Chill the pâté until it sets firm. Serve with warm crusty bread or crackers.
Related Products:
Traditional Ricotta
Ricotta and Bean Pâté
Ingredients:
1 (14 oz) can of Romano beans
1 garlic clove, crushed
6 oz Salerno Ricotta Cheese
4 tbsp butter, melted
Juice of 1/2 lemon
Salt and pepper
2 tbsp fresh parsley, chopped
As Seen in Fromaggio Magazine Fall/Winter 2012
Method:
Blend the beans, garlic, Salerno Ricotta Cheese, butter, lemon juice and seasoning in a food processor until smooth.
Add the chopped parsley and continue to blend. Spoon into one serving dish or four oiled ramekins, the bases lined with discs of parchment paper. Chill the pâté until it sets firm. Serve with warm crusty bread or crackers.
Related Products:
Traditional Ricotta
Ricotta and Bean Pâté
Ingredients:
1 (14 oz) can of Romano beans
1 garlic clove, crushed
6 oz Salerno Ricotta Cheese
4 tbsp butter, melted
Juice of 1/2 lemon
Salt and pepper
2 tbsp fresh parsley, chopped
As Seen in Fromaggio Magazine Fall/Winter 2012
Method:
Blend the beans, garlic, Salerno Ricotta Cheese, butter, lemon juice and seasoning in a food processor until smooth.
Add the chopped parsley and continue to blend. Spoon into one serving dish or four oiled ramekins, the bases lined with discs of parchment paper. Chill the pâté until it sets firm. Serve with warm crusty bread or crackers.
Related Products:
Traditional Ricotta
Ingredients:
2 tbsp butter
1/4 cup plain flour
1 1/4 cups hot milk
Pinch cayenne pepper
Squeeze of lemon juice
Salt and ground pepper
3 1/2 oz Gos & Gris Goat Cheese, crumbled
2 eggs, separated
Melted butter, for brushing
3 tbsp breadcrumbs
3 tbsp ground hazelnuts or walnuts
2 egg whites
As Seen in Fromaggio Magazine Fall/Winter 2012
Method:
Melt the butter over medium heat and stir in the flour. Cook the roux for a minute, then gradually whisk in the hot milk to make a thick white sauce. Simmer for a minute, then season with cayenne pepper, lemon juice, salt and pepper. Remove the pan from the heat and stir in the Gos & Gris Goat Cheese until it melts. Cool slightly, then beat in the egg yolks. Brush the inside of six ramekins with the melted butter and coat them with the breadcrumbs and nuts mixed together. Preheat oven to 375ºF and prepare a roasting pan with boiling water. Whisk the four egg whites to soft peaks and carefully fold them into the main mixture using a figure eight motion. Spoon into the ramekins.
Place the soufflés in the roasting pan in the oven with boiling water for about 12-15 minutes or until risen and golden brown. You can serve soufflés at this stage, or allow to cool and chill. To serve twice-baked, pre-heat the oven to 375ºF. Run a knife around the inside of each ramekin and turn out soufflé onto a baking dish.
Bake soufflés for about 12 minutes. Serve on plates with a dressed salad for garnish.
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100% Goat's Milk Cheese
Twice Baked Goat’s Cheese Soufflés
Ingredients:
2 tbsp butter
1/4 cup plain flour
1 1/4 cups hot milk
Pinch cayenne pepper
Squeeze of lemon juice
Salt and ground pepper
3 1/2 oz Gos & Gris Goat Cheese, crumbled
2 eggs, separated
Melted butter, for brushing
3 tbsp breadcrumbs
3 tbsp ground hazelnuts or walnuts
2 egg whites
As Seen in Fromaggio Magazine Fall/Winter 2012
Method:
Melt the butter over medium heat and stir in the flour. Cook the roux for a minute, then gradually whisk in the hot milk to make a thick white sauce. Simmer for a minute, then season with cayenne pepper, lemon juice, salt and pepper. Remove the pan from the heat and stir in the Gos & Gris Goat Cheese until it melts. Cool slightly, then beat in the egg yolks. Brush the inside of six ramekins with the melted butter and coat them with the breadcrumbs and nuts mixed together. Preheat oven to 375ºF and prepare a roasting pan with boiling water. Whisk the four egg whites to soft peaks and carefully fold them into the main mixture using a figure eight motion. Spoon into the ramekins.
Place the soufflés in the roasting pan in the oven with boiling water for about 12-15 minutes or until risen and golden brown. You can serve soufflés at this stage, or allow to cool and chill. To serve twice-baked, pre-heat the oven to 375ºF. Run a knife around the inside of each ramekin and turn out soufflé onto a baking dish.
Bake soufflés for about 12 minutes. Serve on plates with a dressed salad for garnish.
Related Products:
100% Goat's Milk Cheese
Twice Baked Goat’s Cheese Soufflés
Ingredients:
2 tbsp butter
1/4 cup plain flour
1 1/4 cups hot milk
Pinch cayenne pepper
Squeeze of lemon juice
Salt and ground pepper
3 1/2 oz Gos & Gris Goat Cheese, crumbled
2 eggs, separated
Melted butter, for brushing
3 tbsp breadcrumbs
3 tbsp ground hazelnuts or walnuts
2 egg whites
As Seen in Fromaggio Magazine Fall/Winter 2012
Method:
Melt the butter over medium heat and stir in the flour. Cook the roux for a minute, then gradually whisk in the hot milk to make a thick white sauce. Simmer for a minute, then season with cayenne pepper, lemon juice, salt and pepper. Remove the pan from the heat and stir in the Gos & Gris Goat Cheese until it melts. Cool slightly, then beat in the egg yolks. Brush the inside of six ramekins with the melted butter and coat them with the breadcrumbs and nuts mixed together. Preheat oven to 375ºF and prepare a roasting pan with boiling water. Whisk the four egg whites to soft peaks and carefully fold them into the main mixture using a figure eight motion. Spoon into the ramekins.
Place the soufflés in the roasting pan in the oven with boiling water for about 12-15 minutes or until risen and golden brown. You can serve soufflés at this stage, or allow to cool and chill. To serve twice-baked, pre-heat the oven to 375ºF. Run a knife around the inside of each ramekin and turn out soufflé onto a baking dish.
Bake soufflés for about 12 minutes. Serve on plates with a dressed salad for garnish.
Related Products:
100% Goat's Milk Cheese
Twice Baked Goat’s Cheese Soufflés
Ingredients:
2 tbsp butter
1/4 cup plain flour
1 1/4 cups hot milk
Pinch cayenne pepper
Squeeze of lemon juice
Salt and ground pepper
3 1/2 oz Gos & Gris Goat Cheese, crumbled
2 eggs, separated
Melted butter, for brushing
3 tbsp breadcrumbs
3 tbsp ground hazelnuts or walnuts
2 egg whites
As Seen in Fromaggio Magazine Fall/Winter 2012
Method:
Melt the butter over medium heat and stir in the flour. Cook the roux for a minute, then gradually whisk in the hot milk to make a thick white sauce. Simmer for a minute, then season with cayenne pepper, lemon juice, salt and pepper. Remove the pan from the heat and stir in the Gos & Gris Goat Cheese until it melts. Cool slightly, then beat in the egg yolks. Brush the inside of six ramekins with the melted butter and coat them with the breadcrumbs and nuts mixed together. Preheat oven to 375ºF and prepare a roasting pan with boiling water. Whisk the four egg whites to soft peaks and carefully fold them into the main mixture using a figure eight motion. Spoon into the ramekins.
Place the soufflés in the roasting pan in the oven with boiling water for about 12-15 minutes or until risen and golden brown. You can serve soufflés at this stage, or allow to cool and chill. To serve twice-baked, pre-heat the oven to 375ºF. Run a knife around the inside of each ramekin and turn out soufflé onto a baking dish.
Bake soufflés for about 12 minutes. Serve on plates with a dressed salad for garnish.
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100% Goat's Milk Cheese
Ingredients:
1 lb leftover cheese
½ cup dry white wine
4 cloves garlic, peeled
Pepper to taste
Method:
Gather all your leftover cheese, trim off any dried out parts.
In a food processed coarsely chop garlic. Add cheese and white wine. Process until smooth. Season with pepper. Remove mixture from the food processer and pack into airtight containers. Refrigerate until ready to use.
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Leftover Cheese Spread
Ingredients:
1 lb leftover cheese
½ cup dry white wine
4 cloves garlic, peeled
Pepper to taste
Method:
Gather all your leftover cheese, trim off any dried out parts.
In a food processed coarsely chop garlic. Add cheese and white wine. Process until smooth. Season with pepper. Remove mixture from the food processer and pack into airtight containers. Refrigerate until ready to use.
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Leftover Cheese Spread
Ingredients:
1 lb leftover cheese
½ cup dry white wine
4 cloves garlic, peeled
Pepper to taste
Method:
Gather all your leftover cheese, trim off any dried out parts.
In a food processed coarsely chop garlic. Add cheese and white wine. Process until smooth. Season with pepper. Remove mixture from the food processer and pack into airtight containers. Refrigerate until ready to use.
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Leftover Cheese Spread
Ingredients:
1 lb leftover cheese
½ cup dry white wine
4 cloves garlic, peeled
Pepper to taste
Method:
Gather all your leftover cheese, trim off any dried out parts.
In a food processed coarsely chop garlic. Add cheese and white wine. Process until smooth. Season with pepper. Remove mixture from the food processer and pack into airtight containers. Refrigerate until ready to use.
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Ingredients:
1/2 lb Salerno Cheddar Cheese
2 oz Blue Cheese
3 oz Cream Cheese
1 tsp caraway seeds
1 tsp paprika
1/2 cup Guinness beer
Method:
Cut Salerno Cheddar Cheese and Blue Cheese in cubes.
Combine cubed cheese with cream cheese in food
processor. Add caraway seeds, paprika and Guinness.
Blend until smooth. Transfer to serving bowl. Serve at room temperature with crackers, or use as a spread on hamburgers.
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Shredded Cheddar Cheese
Triple Threat Guinness Cheese Spread
Ingredients:
1/2 lb Salerno Cheddar Cheese
2 oz Blue Cheese
3 oz Cream Cheese
1 tsp caraway seeds
1 tsp paprika
1/2 cup Guinness beer
Method:
Cut Salerno Cheddar Cheese and Blue Cheese in cubes.
Combine cubed cheese with cream cheese in food
processor. Add caraway seeds, paprika and Guinness.
Blend until smooth. Transfer to serving bowl. Serve at room temperature with crackers, or use as a spread on hamburgers.
Related Products:
Shredded Cheddar Cheese
Triple Threat Guinness Cheese Spread
Ingredients:
1/2 lb Salerno Cheddar Cheese
2 oz Blue Cheese
3 oz Cream Cheese
1 tsp caraway seeds
1 tsp paprika
1/2 cup Guinness beer
Method:
Cut Salerno Cheddar Cheese and Blue Cheese in cubes.
Combine cubed cheese with cream cheese in food
processor. Add caraway seeds, paprika and Guinness.
Blend until smooth. Transfer to serving bowl. Serve at room temperature with crackers, or use as a spread on hamburgers.
Related Products:
Shredded Cheddar Cheese
Triple Threat Guinness Cheese Spread
Ingredients:
1/2 lb Salerno Cheddar Cheese
2 oz Blue Cheese
3 oz Cream Cheese
1 tsp caraway seeds
1 tsp paprika
1/2 cup Guinness beer
Method:
Cut Salerno Cheddar Cheese and Blue Cheese in cubes.
Combine cubed cheese with cream cheese in food
processor. Add caraway seeds, paprika and Guinness.
Blend until smooth. Transfer to serving bowl. Serve at room temperature with crackers, or use as a spread on hamburgers.
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Shredded Cheddar Cheese
Ingredients:
8 tbsp Salerno Parmesan Cheese, grated
1/2 cup vegetable oil
1/2 cup sesame seeds
1 onion, chopped
1 clove garlic, minced
2 1/2 cups zucchini, grated
6 eggs, beaten
1/3 cup dried bread crumbs
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp ground black pepper
3 cups Salerno Cheddar Cheese, shredded
Method:
Preheat oven to 325ºF. Grease a 9x13 inch pan and sprinkle with 3 tablespoons of Salerno Parmesan Cheese. Place a 1/2 tablespoon of vegetable oil in a medium sized frying pan, and heat on medium-high. Add sesame seeds and stir constantly until the seeds are lightly browned.
In a large mixing bowl, combine vegetable oil, onion, garlic, zucchini, eggs, bread crumbs, salt, basil, oregano, pepper and Salerno Cheddar Cheese; stir until well combined. Press the mixture into the prepared baking pan. Sprinkle parmesan cheese and sesame seeds over the zucchini mixture.
Bake for 30 minutes or until set when lightly touched in the centre. Let cool at least 15 minutes before cutting into 1 inch squares.
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Grated Parmesan Cheese
Shredded Cheddar Cheese
Zucchini-Parmesan Squares
Ingredients:
8 tbsp Salerno Parmesan Cheese, grated
1/2 cup vegetable oil
1/2 cup sesame seeds
1 onion, chopped
1 clove garlic, minced
2 1/2 cups zucchini, grated
6 eggs, beaten
1/3 cup dried bread crumbs
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp ground black pepper
3 cups Salerno Cheddar Cheese, shredded
Method:
Preheat oven to 325ºF. Grease a 9x13 inch pan and sprinkle with 3 tablespoons of Salerno Parmesan Cheese. Place a 1/2 tablespoon of vegetable oil in a medium sized frying pan, and heat on medium-high. Add sesame seeds and stir constantly until the seeds are lightly browned.
In a large mixing bowl, combine vegetable oil, onion, garlic, zucchini, eggs, bread crumbs, salt, basil, oregano, pepper and Salerno Cheddar Cheese; stir until well combined. Press the mixture into the prepared baking pan. Sprinkle parmesan cheese and sesame seeds over the zucchini mixture.
Bake for 30 minutes or until set when lightly touched in the centre. Let cool at least 15 minutes before cutting into 1 inch squares.
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Grated Parmesan Cheese
Shredded Cheddar Cheese
Zucchini-Parmesan Squares
Ingredients:
8 tbsp Salerno Parmesan Cheese, grated
1/2 cup vegetable oil
1/2 cup sesame seeds
1 onion, chopped
1 clove garlic, minced
2 1/2 cups zucchini, grated
6 eggs, beaten
1/3 cup dried bread crumbs
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp ground black pepper
3 cups Salerno Cheddar Cheese, shredded
Method:
Preheat oven to 325ºF. Grease a 9x13 inch pan and sprinkle with 3 tablespoons of Salerno Parmesan Cheese. Place a 1/2 tablespoon of vegetable oil in a medium sized frying pan, and heat on medium-high. Add sesame seeds and stir constantly until the seeds are lightly browned.
In a large mixing bowl, combine vegetable oil, onion, garlic, zucchini, eggs, bread crumbs, salt, basil, oregano, pepper and Salerno Cheddar Cheese; stir until well combined. Press the mixture into the prepared baking pan. Sprinkle parmesan cheese and sesame seeds over the zucchini mixture.
Bake for 30 minutes or until set when lightly touched in the centre. Let cool at least 15 minutes before cutting into 1 inch squares.
Related Products:
Grated Parmesan Cheese
Shredded Cheddar Cheese
Zucchini-Parmesan Squares
Ingredients:
8 tbsp Salerno Parmesan Cheese, grated
1/2 cup vegetable oil
1/2 cup sesame seeds
1 onion, chopped
1 clove garlic, minced
2 1/2 cups zucchini, grated
6 eggs, beaten
1/3 cup dried bread crumbs
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp ground black pepper
3 cups Salerno Cheddar Cheese, shredded
Method:
Preheat oven to 325ºF. Grease a 9x13 inch pan and sprinkle with 3 tablespoons of Salerno Parmesan Cheese. Place a 1/2 tablespoon of vegetable oil in a medium sized frying pan, and heat on medium-high. Add sesame seeds and stir constantly until the seeds are lightly browned.
In a large mixing bowl, combine vegetable oil, onion, garlic, zucchini, eggs, bread crumbs, salt, basil, oregano, pepper and Salerno Cheddar Cheese; stir until well combined. Press the mixture into the prepared baking pan. Sprinkle parmesan cheese and sesame seeds over the zucchini mixture.
Bake for 30 minutes or until set when lightly touched in the centre. Let cool at least 15 minutes before cutting into 1 inch squares.
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Grated Parmesan Cheese
Shredded Cheddar Cheese
Ingredients:
½ lb smoked mackerel
4 oz Salerno Mascarpone
2 tbsp lemon juice
1 tbsp prepared horseradish
1 tsp prepared Dijon-style mustard
1 pinch ground cayenne pepper
2 tbsp finely chopped red onion
Salt to taste
Method:
Crumble the smoked mackerel. Place mackerel and Salerno Mascarpone into a food processor. Blend well using the pulse setting.
Transfer mackerel mixture to a medium bowl. Mix in the lemon juice, horseradish, Dijon-style mustard, cayenne pepper, red onion and salt.
Keep refrigerated until ready to serve. Serve as a spread with crackers, bread or vegetables.
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Mascarpone Cream
Smoked Fish Pate
Ingredients:
½ lb smoked mackerel
4 oz Salerno Mascarpone
2 tbsp lemon juice
1 tbsp prepared horseradish
1 tsp prepared Dijon-style mustard
1 pinch ground cayenne pepper
2 tbsp finely chopped red onion
Salt to taste
Method:
Crumble the smoked mackerel. Place mackerel and Salerno Mascarpone into a food processor. Blend well using the pulse setting.
Transfer mackerel mixture to a medium bowl. Mix in the lemon juice, horseradish, Dijon-style mustard, cayenne pepper, red onion and salt.
Keep refrigerated until ready to serve. Serve as a spread with crackers, bread or vegetables.
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Mascarpone Cream
Smoked Fish Pate
Ingredients:
½ lb smoked mackerel
4 oz Salerno Mascarpone
2 tbsp lemon juice
1 tbsp prepared horseradish
1 tsp prepared Dijon-style mustard
1 pinch ground cayenne pepper
2 tbsp finely chopped red onion
Salt to taste
Method:
Crumble the smoked mackerel. Place mackerel and Salerno Mascarpone into a food processor. Blend well using the pulse setting.
Transfer mackerel mixture to a medium bowl. Mix in the lemon juice, horseradish, Dijon-style mustard, cayenne pepper, red onion and salt.
Keep refrigerated until ready to serve. Serve as a spread with crackers, bread or vegetables.
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Mascarpone Cream
Smoked Fish Pate
Ingredients:
½ lb smoked mackerel
4 oz Salerno Mascarpone
2 tbsp lemon juice
1 tbsp prepared horseradish
1 tsp prepared Dijon-style mustard
1 pinch ground cayenne pepper
2 tbsp finely chopped red onion
Salt to taste
Method:
Crumble the smoked mackerel. Place mackerel and Salerno Mascarpone into a food processor. Blend well using the pulse setting.
Transfer mackerel mixture to a medium bowl. Mix in the lemon juice, horseradish, Dijon-style mustard, cayenne pepper, red onion and salt.
Keep refrigerated until ready to serve. Serve as a spread with crackers, bread or vegetables.
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Mascarpone Cream
Ingredients:
20 Cherry tomatoes
1 lb Bacon, cooked, crumbled
1/2 cup Mayonnaise or salad dressing
1/3 cup Green onions, chopped
3 tbsp Salerno Parmesan Cheese, grated
2 tbsp Fresh parsley, snipped
Method:
Cut a thin slice off of each cherry tomato top. Scoop out and discard pulp.
Invert the tomatoes on a paper towel to drain.
In a small bowl, combine all ingredients; mix well. Spoon into tomatoes. Refrigerate several hours.
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Grated Parmesan Cheese
Valentine’s Tomato Bites
Ingredients:
20 Cherry tomatoes
1 lb Bacon, cooked, crumbled
1/2 cup Mayonnaise or salad dressing
1/3 cup Green onions, chopped
3 tbsp Salerno Parmesan Cheese, grated
2 tbsp Fresh parsley, snipped
Method:
Cut a thin slice off of each cherry tomato top. Scoop out and discard pulp.
Invert the tomatoes on a paper towel to drain.
In a small bowl, combine all ingredients; mix well. Spoon into tomatoes. Refrigerate several hours.
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Grated Parmesan Cheese
Valentine’s Tomato Bites
Ingredients:
20 Cherry tomatoes
1 lb Bacon, cooked, crumbled
1/2 cup Mayonnaise or salad dressing
1/3 cup Green onions, chopped
3 tbsp Salerno Parmesan Cheese, grated
2 tbsp Fresh parsley, snipped
Method:
Cut a thin slice off of each cherry tomato top. Scoop out and discard pulp.
Invert the tomatoes on a paper towel to drain.
In a small bowl, combine all ingredients; mix well. Spoon into tomatoes. Refrigerate several hours.
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Grated Parmesan Cheese
Valentine’s Tomato Bites
Ingredients:
20 Cherry tomatoes
1 lb Bacon, cooked, crumbled
1/2 cup Mayonnaise or salad dressing
1/3 cup Green onions, chopped
3 tbsp Salerno Parmesan Cheese, grated
2 tbsp Fresh parsley, snipped
Method:
Cut a thin slice off of each cherry tomato top. Scoop out and discard pulp.
Invert the tomatoes on a paper towel to drain.
In a small bowl, combine all ingredients; mix well. Spoon into tomatoes. Refrigerate several hours.
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Grated Parmesan Cheese
Ingredients:
1 lb Butter
2 cups Salerno Cheddar Cheese, grated
1 cup Salerno Romano cheese, grated
1 tsp Worcestershire sauce
1/4 tsp Garlic powder
1/2 tsp Paprika, sweet or hot
Method:
Make sure that all ingredients are at room temperature.
Combine all ingredients in a bowl. With a mixer, whip until mixture is light and fluffy.
Spread on Rye or French Bread Slices and serve.
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Shredded Cheddar Cheese
Grated Romano Cheese
Valentine’s Spread
Ingredients:
1 lb Butter
2 cups Salerno Cheddar Cheese, grated
1 cup Salerno Romano cheese, grated
1 tsp Worcestershire sauce
1/4 tsp Garlic powder
1/2 tsp Paprika, sweet or hot
Method:
Make sure that all ingredients are at room temperature.
Combine all ingredients in a bowl. With a mixer, whip until mixture is light and fluffy.
Spread on Rye or French Bread Slices and serve.
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Shredded Cheddar Cheese
Grated Romano Cheese
Valentine’s Spread
Ingredients:
1 lb Butter
2 cups Salerno Cheddar Cheese, grated
1 cup Salerno Romano cheese, grated
1 tsp Worcestershire sauce
1/4 tsp Garlic powder
1/2 tsp Paprika, sweet or hot
Method:
Make sure that all ingredients are at room temperature.
Combine all ingredients in a bowl. With a mixer, whip until mixture is light and fluffy.
Spread on Rye or French Bread Slices and serve.
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Shredded Cheddar Cheese
Grated Romano Cheese
Valentine’s Spread
Ingredients:
1 lb Butter
2 cups Salerno Cheddar Cheese, grated
1 cup Salerno Romano cheese, grated
1 tsp Worcestershire sauce
1/4 tsp Garlic powder
1/2 tsp Paprika, sweet or hot
Method:
Make sure that all ingredients are at room temperature.
Combine all ingredients in a bowl. With a mixer, whip until mixture is light and fluffy.
Spread on Rye or French Bread Slices and serve.
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Shredded Cheddar Cheese
Grated Romano Cheese
Ingredients:
3 cups water
1/2 pound fresh asparagus, trimmed
and cut into 1/2 inch pieces
2 cups grape tomatoes, halved
1/4 cup minced fresh basil
3 green onions, chopped
3 tablespoons lime juice
1 tablespoon olive oil
3 garlic cloves, minced
1 1/2 teaspoons grated lime peel
1/4 teaspoon salt
1/4 teaspoon pepper
12 slices French baguette, toasted
1/2 cup Gos & Gris Goat Cheese, grated
Method:
In a large saucepan, bring water to a boil. Add the asparagus; cover and boil for 2-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a bowl, combine the asparagus, tomatoes, basil, onions, lime juice, oil, garlic, lime peel, salt and pepper. Using a slotted spoon, spoon asparagus mixture onto bread. Sprinkle with Gos & Gris Goat Cheese.
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100% Goat's Milk Cheese
Asparagus Bruschetta
Ingredients:
3 cups water
1/2 pound fresh asparagus, trimmed
and cut into 1/2 inch pieces
2 cups grape tomatoes, halved
1/4 cup minced fresh basil
3 green onions, chopped
3 tablespoons lime juice
1 tablespoon olive oil
3 garlic cloves, minced
1 1/2 teaspoons grated lime peel
1/4 teaspoon salt
1/4 teaspoon pepper
12 slices French baguette, toasted
1/2 cup Gos & Gris Goat Cheese, grated
Method:
In a large saucepan, bring water to a boil. Add the asparagus; cover and boil for 2-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a bowl, combine the asparagus, tomatoes, basil, onions, lime juice, oil, garlic, lime peel, salt and pepper. Using a slotted spoon, spoon asparagus mixture onto bread. Sprinkle with Gos & Gris Goat Cheese.
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100% Goat's Milk Cheese
Asparagus Bruschetta
Ingredients:
3 cups water
1/2 pound fresh asparagus, trimmed
and cut into 1/2 inch pieces
2 cups grape tomatoes, halved
1/4 cup minced fresh basil
3 green onions, chopped
3 tablespoons lime juice
1 tablespoon olive oil
3 garlic cloves, minced
1 1/2 teaspoons grated lime peel
1/4 teaspoon salt
1/4 teaspoon pepper
12 slices French baguette, toasted
1/2 cup Gos & Gris Goat Cheese, grated
Method:
In a large saucepan, bring water to a boil. Add the asparagus; cover and boil for 2-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a bowl, combine the asparagus, tomatoes, basil, onions, lime juice, oil, garlic, lime peel, salt and pepper. Using a slotted spoon, spoon asparagus mixture onto bread. Sprinkle with Gos & Gris Goat Cheese.
Related Products:
100% Goat's Milk Cheese
Asparagus Bruschetta
Ingredients:
3 cups water
1/2 pound fresh asparagus, trimmed
and cut into 1/2 inch pieces
2 cups grape tomatoes, halved
1/4 cup minced fresh basil
3 green onions, chopped
3 tablespoons lime juice
1 tablespoon olive oil
3 garlic cloves, minced
1 1/2 teaspoons grated lime peel
1/4 teaspoon salt
1/4 teaspoon pepper
12 slices French baguette, toasted
1/2 cup Gos & Gris Goat Cheese, grated
Method:
In a large saucepan, bring water to a boil. Add the asparagus; cover and boil for 2-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a bowl, combine the asparagus, tomatoes, basil, onions, lime juice, oil, garlic, lime peel, salt and pepper. Using a slotted spoon, spoon asparagus mixture onto bread. Sprinkle with Gos & Gris Goat Cheese.
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100% Goat's Milk Cheese
Ingredients:
3 3/4 cups water
1 1/3 cups uncooked brown rice
2 cloves garlic
1 bay leaf
1/4 teaspoon salt
4 ounces thinly sliced prosciutto, chopped
24 Salerno Cherry Bocconcini balls
1/4 cup chopped fresh flat leaf parsley
3 teaspoons extra virgin olive oil, divided
5 eggs
3 tablespoons freshly grated Salerno Parmesan Cheese
1 cup dry bread crumbs
3 cups vegetable oil for frying
Method:
Bring water to a boil in a saucepan. Stir in the rice, and add the garlic, bay leaf and salt. Return to a boil, reduce heat to low, cover, and simmer for 30 minutes, or until rice is tender. Remove from heat, discard garlic and bay leaf, and allow to cool.
Place rice into a bowl. Whisk three eggs and add to cooled rice. Stir until well combined. Add prosciutto, olive oil, parsley, and Salerno Parmesan Cheese. Mix well.
Place bread crumbs into a bowl. Whisk two eggs in a separate bowl with one tablespoon of water. With wet hands, shape the rice mixture into a ball. Push one Salerno Cherry Bocconcini into the centre of the ball and press the rice mixture around it to create a good seal. Repeat to make 24 rice balls.
Heat two inches of oil in a deep-fryer or a deep frying pan to about 350F.
Take each rice ball, dip into the egg mixture, then coat with bread crumbs. Deep fry rice balls a few at a time until golden brown. Drain on paper towels, and serve hot.
Delicious as an appetizer or served with a side of fresh green salad.
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Bocconcini Cheese
Italian Parmigiano Cheese
Bocconcini Rice Balls
Ingredients:
3 3/4 cups water
1 1/3 cups uncooked brown rice
2 cloves garlic
1 bay leaf
1/4 teaspoon salt
4 ounces thinly sliced prosciutto, chopped
24 Salerno Cherry Bocconcini balls
1/4 cup chopped fresh flat leaf parsley
3 teaspoons extra virgin olive oil, divided
5 eggs
3 tablespoons freshly grated Salerno Parmesan Cheese
1 cup dry bread crumbs
3 cups vegetable oil for frying
Method:
Bring water to a boil in a saucepan. Stir in the rice, and add the garlic, bay leaf and salt. Return to a boil, reduce heat to low, cover, and simmer for 30 minutes, or until rice is tender. Remove from heat, discard garlic and bay leaf, and allow to cool.
Place rice into a bowl. Whisk three eggs and add to cooled rice. Stir until well combined. Add prosciutto, olive oil, parsley, and Salerno Parmesan Cheese. Mix well.
Place bread crumbs into a bowl. Whisk two eggs in a separate bowl with one tablespoon of water. With wet hands, shape the rice mixture into a ball. Push one Salerno Cherry Bocconcini into the centre of the ball and press the rice mixture around it to create a good seal. Repeat to make 24 rice balls.
Heat two inches of oil in a deep-fryer or a deep frying pan to about 350F.
Take each rice ball, dip into the egg mixture, then coat with bread crumbs. Deep fry rice balls a few at a time until golden brown. Drain on paper towels, and serve hot.
Delicious as an appetizer or served with a side of fresh green salad.
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Bocconcini Cheese
Italian Parmigiano Cheese
Bocconcini Rice Balls
Ingredients:
3 3/4 cups water
1 1/3 cups uncooked brown rice
2 cloves garlic
1 bay leaf
1/4 teaspoon salt
4 ounces thinly sliced prosciutto, chopped
24 Salerno Cherry Bocconcini balls
1/4 cup chopped fresh flat leaf parsley
3 teaspoons extra virgin olive oil, divided
5 eggs
3 tablespoons freshly grated Salerno Parmesan Cheese
1 cup dry bread crumbs
3 cups vegetable oil for frying
Method:
Bring water to a boil in a saucepan. Stir in the rice, and add the garlic, bay leaf and salt. Return to a boil, reduce heat to low, cover, and simmer for 30 minutes, or until rice is tender. Remove from heat, discard garlic and bay leaf, and allow to cool.
Place rice into a bowl. Whisk three eggs and add to cooled rice. Stir until well combined. Add prosciutto, olive oil, parsley, and Salerno Parmesan Cheese. Mix well.
Place bread crumbs into a bowl. Whisk two eggs in a separate bowl with one tablespoon of water. With wet hands, shape the rice mixture into a ball. Push one Salerno Cherry Bocconcini into the centre of the ball and press the rice mixture around it to create a good seal. Repeat to make 24 rice balls.
Heat two inches of oil in a deep-fryer or a deep frying pan to about 350F.
Take each rice ball, dip into the egg mixture, then coat with bread crumbs. Deep fry rice balls a few at a time until golden brown. Drain on paper towels, and serve hot.
Delicious as an appetizer or served with a side of fresh green salad.
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Bocconcini Cheese
Italian Parmigiano Cheese
Bocconcini Rice Balls
Ingredients:
3 3/4 cups water
1 1/3 cups uncooked brown rice
2 cloves garlic
1 bay leaf
1/4 teaspoon salt
4 ounces thinly sliced prosciutto, chopped
24 Salerno Cherry Bocconcini balls
1/4 cup chopped fresh flat leaf parsley
3 teaspoons extra virgin olive oil, divided
5 eggs
3 tablespoons freshly grated Salerno Parmesan Cheese
1 cup dry bread crumbs
3 cups vegetable oil for frying
Method:
Bring water to a boil in a saucepan. Stir in the rice, and add the garlic, bay leaf and salt. Return to a boil, reduce heat to low, cover, and simmer for 30 minutes, or until rice is tender. Remove from heat, discard garlic and bay leaf, and allow to cool.
Place rice into a bowl. Whisk three eggs and add to cooled rice. Stir until well combined. Add prosciutto, olive oil, parsley, and Salerno Parmesan Cheese. Mix well.
Place bread crumbs into a bowl. Whisk two eggs in a separate bowl with one tablespoon of water. With wet hands, shape the rice mixture into a ball. Push one Salerno Cherry Bocconcini into the centre of the ball and press the rice mixture around it to create a good seal. Repeat to make 24 rice balls.
Heat two inches of oil in a deep-fryer or a deep frying pan to about 350F.
Take each rice ball, dip into the egg mixture, then coat with bread crumbs. Deep fry rice balls a few at a time until golden brown. Drain on paper towels, and serve hot.
Delicious as an appetizer or served with a side of fresh green salad.
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Bocconcini Cheese
Italian Parmigiano Cheese
Ingredients:
2 teaspoons olive oil, plus more for baking dish
1 medium onion, diced
2 garlic cloves, minced
2 pounds spinach, cleaned, trimmed, and coarsely chopped
1/2 cup milk
6 ounces reduced-fat cream cheese
3 dashes Worcestershire sauce
3 dashes hot sauce, such as Tabasco
3/4 cup Salerno Mozzarella Cheese, shredded
Coarse salt and ground pepper
Baguette slices, breadsticks, or crackers, for serving
Method:
Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes. Add spinach in two batches, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.
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Deluxe Mozzarella Cheese
Hot Spinach Dip
Ingredients:
2 teaspoons olive oil, plus more for baking dish
1 medium onion, diced
2 garlic cloves, minced
2 pounds spinach, cleaned, trimmed, and coarsely chopped
1/2 cup milk
6 ounces reduced-fat cream cheese
3 dashes Worcestershire sauce
3 dashes hot sauce, such as Tabasco
3/4 cup Salerno Mozzarella Cheese, shredded
Coarse salt and ground pepper
Baguette slices, breadsticks, or crackers, for serving
Method:
Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes. Add spinach in two batches, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.
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Deluxe Mozzarella Cheese
Hot Spinach Dip
Ingredients:
2 teaspoons olive oil, plus more for baking dish
1 medium onion, diced
2 garlic cloves, minced
2 pounds spinach, cleaned, trimmed, and coarsely chopped
1/2 cup milk
6 ounces reduced-fat cream cheese
3 dashes Worcestershire sauce
3 dashes hot sauce, such as Tabasco
3/4 cup Salerno Mozzarella Cheese, shredded
Coarse salt and ground pepper
Baguette slices, breadsticks, or crackers, for serving
Method:
Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes. Add spinach in two batches, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.
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Deluxe Mozzarella Cheese
Hot Spinach Dip
Ingredients:
2 teaspoons olive oil, plus more for baking dish
1 medium onion, diced
2 garlic cloves, minced
2 pounds spinach, cleaned, trimmed, and coarsely chopped
1/2 cup milk
6 ounces reduced-fat cream cheese
3 dashes Worcestershire sauce
3 dashes hot sauce, such as Tabasco
3/4 cup Salerno Mozzarella Cheese, shredded
Coarse salt and ground pepper
Baguette slices, breadsticks, or crackers, for serving
Method:
Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes. Add spinach in two batches, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.
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Deluxe Mozzarella Cheese
Ingredients:
For crêpes:
1 cup milk
1/2 cup all-purpose flour
1/2 tsp salt
1 egg, separated
1 tbsp melted butter
1 tbsp sage leaves, finely chopped
For filling:
1/3 cup Salerno Ricotta Cheese
1 tbsp sage leaves, finely chopped
1 tbsp parsley leaves, finely chopped
1 tbsp Salerno Parmesan Cheese, grated
Salt, black pepper, nutmeg
4 tbsp butter
20 Parmesan shavings for garnish
2 tomatoes, seeded and finely chopped, for garnish
As Seen in Fromaggio Magazine Spring / Summer 2013
Method:
For crêpes, place flour, salt, egg yolk, milk, butter, and sage in a food processor or blender. Pulse until smooth. Beat egg whites until soft peaks form. Fold a third of the batter into the beaten egg whites and mix until lightened. Fold in the remaining batter and mix until well combined. Cover and refrigerate for 30 minutes.
For filling, combine Salerno Ricotta Cheese, herbs, and Salerno Parmesan Cheese in a bowl. Mix until well combined. Add salt, pepper, and nutmeg to taste. Set aside.
Melt butter in the pan over medium heat. Swirl butter to coat bottom of pan. Pour excess melted butter into a bowl and reserve. Pour a small ladle of batter into the pan. Tilt the pan and swirl the batter to cover the entire bottom of pan. Cook until golden underneath, 1 minute. Flip crêpe over with a rubber spatula and cook until golden underneath, an additional 30 seconds. Remove from pan. Repeat with reserved butter and remaining batter. Cool crêpes completely. Spread Ricotta mixture over the crêpes. Roll tightly. Wrap in plastic wrap. Twist the ends to secure. Refrigerate rolls for 1 hour. Trim messy ends with a serrated knife. Cut each roll into bite-sized slices. Discard the plastic wrap after slicing. Arrange slices on a serving platter. Garnish each with a small scoop of chopped tomatoes and a Parmesan shaving. Serve chilled or at room temperature.
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Ricotta and Sage Crêpes
Ingredients:
For crêpes:
1 cup milk
1/2 cup all-purpose flour
1/2 tsp salt
1 egg, separated
1 tbsp melted butter
1 tbsp sage leaves, finely chopped
For filling:
1/3 cup Salerno Ricotta Cheese
1 tbsp sage leaves, finely chopped
1 tbsp parsley leaves, finely chopped
1 tbsp Salerno Parmesan Cheese, grated
Salt, black pepper, nutmeg
4 tbsp butter
20 Parmesan shavings for garnish
2 tomatoes, seeded and finely chopped, for garnish
As Seen in Fromaggio Magazine Spring / Summer 2013
Method:
For crêpes, place flour, salt, egg yolk, milk, butter, and sage in a food processor or blender. Pulse until smooth. Beat egg whites until soft peaks form. Fold a third of the batter into the beaten egg whites and mix until lightened. Fold in the remaining batter and mix until well combined. Cover and refrigerate for 30 minutes.
For filling, combine Salerno Ricotta Cheese, herbs, and Salerno Parmesan Cheese in a bowl. Mix until well combined. Add salt, pepper, and nutmeg to taste. Set aside.
Melt butter in the pan over medium heat. Swirl butter to coat bottom of pan. Pour excess melted butter into a bowl and reserve. Pour a small ladle of batter into the pan. Tilt the pan and swirl the batter to cover the entire bottom of pan. Cook until golden underneath, 1 minute. Flip crêpe over with a rubber spatula and cook until golden underneath, an additional 30 seconds. Remove from pan. Repeat with reserved butter and remaining batter. Cool crêpes completely. Spread Ricotta mixture over the crêpes. Roll tightly. Wrap in plastic wrap. Twist the ends to secure. Refrigerate rolls for 1 hour. Trim messy ends with a serrated knife. Cut each roll into bite-sized slices. Discard the plastic wrap after slicing. Arrange slices on a serving platter. Garnish each with a small scoop of chopped tomatoes and a Parmesan shaving. Serve chilled or at room temperature.
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Ricotta and Sage Crêpes
Ingredients:
For crêpes:
1 cup milk
1/2 cup all-purpose flour
1/2 tsp salt
1 egg, separated
1 tbsp melted butter
1 tbsp sage leaves, finely chopped
For filling:
1/3 cup Salerno Ricotta Cheese
1 tbsp sage leaves, finely chopped
1 tbsp parsley leaves, finely chopped
1 tbsp Salerno Parmesan Cheese, grated
Salt, black pepper, nutmeg
4 tbsp butter
20 Parmesan shavings for garnish
2 tomatoes, seeded and finely chopped, for garnish
As Seen in Fromaggio Magazine Spring / Summer 2013
Method:
For crêpes, place flour, salt, egg yolk, milk, butter, and sage in a food processor or blender. Pulse until smooth. Beat egg whites until soft peaks form. Fold a third of the batter into the beaten egg whites and mix until lightened. Fold in the remaining batter and mix until well combined. Cover and refrigerate for 30 minutes.
For filling, combine Salerno Ricotta Cheese, herbs, and Salerno Parmesan Cheese in a bowl. Mix until well combined. Add salt, pepper, and nutmeg to taste. Set aside.
Melt butter in the pan over medium heat. Swirl butter to coat bottom of pan. Pour excess melted butter into a bowl and reserve. Pour a small ladle of batter into the pan. Tilt the pan and swirl the batter to cover the entire bottom of pan. Cook until golden underneath, 1 minute. Flip crêpe over with a rubber spatula and cook until golden underneath, an additional 30 seconds. Remove from pan. Repeat with reserved butter and remaining batter. Cool crêpes completely. Spread Ricotta mixture over the crêpes. Roll tightly. Wrap in plastic wrap. Twist the ends to secure. Refrigerate rolls for 1 hour. Trim messy ends with a serrated knife. Cut each roll into bite-sized slices. Discard the plastic wrap after slicing. Arrange slices on a serving platter. Garnish each with a small scoop of chopped tomatoes and a Parmesan shaving. Serve chilled or at room temperature.
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Ricotta and Sage Crêpes
Ingredients:
For crêpes:
1 cup milk
1/2 cup all-purpose flour
1/2 tsp salt
1 egg, separated
1 tbsp melted butter
1 tbsp sage leaves, finely chopped
For filling:
1/3 cup Salerno Ricotta Cheese
1 tbsp sage leaves, finely chopped
1 tbsp parsley leaves, finely chopped
1 tbsp Salerno Parmesan Cheese, grated
Salt, black pepper, nutmeg
4 tbsp butter
20 Parmesan shavings for garnish
2 tomatoes, seeded and finely chopped, for garnish
As Seen in Fromaggio Magazine Spring / Summer 2013
Method:
For crêpes, place flour, salt, egg yolk, milk, butter, and sage in a food processor or blender. Pulse until smooth. Beat egg whites until soft peaks form. Fold a third of the batter into the beaten egg whites and mix until lightened. Fold in the remaining batter and mix until well combined. Cover and refrigerate for 30 minutes.
For filling, combine Salerno Ricotta Cheese, herbs, and Salerno Parmesan Cheese in a bowl. Mix until well combined. Add salt, pepper, and nutmeg to taste. Set aside.
Melt butter in the pan over medium heat. Swirl butter to coat bottom of pan. Pour excess melted butter into a bowl and reserve. Pour a small ladle of batter into the pan. Tilt the pan and swirl the batter to cover the entire bottom of pan. Cook until golden underneath, 1 minute. Flip crêpe over with a rubber spatula and cook until golden underneath, an additional 30 seconds. Remove from pan. Repeat with reserved butter and remaining batter. Cool crêpes completely. Spread Ricotta mixture over the crêpes. Roll tightly. Wrap in plastic wrap. Twist the ends to secure. Refrigerate rolls for 1 hour. Trim messy ends with a serrated knife. Cut each roll into bite-sized slices. Discard the plastic wrap after slicing. Arrange slices on a serving platter. Garnish each with a small scoop of chopped tomatoes and a Parmesan shaving. Serve chilled or at room temperature.
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Ingredients:
1 baguette, sliced
1 cup Salerno Asiago Cheese, grated
1 tsp pressed garlic
1/3 cup mayonnaise
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried parsley
1 pinch salt
1 pinch ground black pepper
Method:
Pre-heat the broiler.
In a mixing bowl, combine the Asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper. If the mixture does not hold together well, add more mayonnaise, if desired.
On a baking sheet, arrange the baguette slices in a single layer. Spread the Asiago mixture on the slices. Broil for three minutes, or until the cheese is melted and lightly browned. Serve immediately.
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Asiago Toasted Cheese Puffs
Ingredients:
1 baguette, sliced
1 cup Salerno Asiago Cheese, grated
1 tsp pressed garlic
1/3 cup mayonnaise
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried parsley
1 pinch salt
1 pinch ground black pepper
Method:
Pre-heat the broiler.
In a mixing bowl, combine the Asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper. If the mixture does not hold together well, add more mayonnaise, if desired.
On a baking sheet, arrange the baguette slices in a single layer. Spread the Asiago mixture on the slices. Broil for three minutes, or until the cheese is melted and lightly browned. Serve immediately.
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Asiago Toasted Cheese Puffs
Ingredients:
1 baguette, sliced
1 cup Salerno Asiago Cheese, grated
1 tsp pressed garlic
1/3 cup mayonnaise
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried parsley
1 pinch salt
1 pinch ground black pepper
Method:
Pre-heat the broiler.
In a mixing bowl, combine the Asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper. If the mixture does not hold together well, add more mayonnaise, if desired.
On a baking sheet, arrange the baguette slices in a single layer. Spread the Asiago mixture on the slices. Broil for three minutes, or until the cheese is melted and lightly browned. Serve immediately.
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Asiago Toasted Cheese Puffs
Ingredients:
1 baguette, sliced
1 cup Salerno Asiago Cheese, grated
1 tsp pressed garlic
1/3 cup mayonnaise
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried parsley
1 pinch salt
1 pinch ground black pepper
Method:
Pre-heat the broiler.
In a mixing bowl, combine the Asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper. If the mixture does not hold together well, add more mayonnaise, if desired.
On a baking sheet, arrange the baguette slices in a single layer. Spread the Asiago mixture on the slices. Broil for three minutes, or until the cheese is melted and lightly browned. Serve immediately.
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