Ingredients
40 large cherry tomatoes
1/4 cup prepared pesto
3 ounces (1/4-inch cubes) Kerrygold Aged Cheddar Cheese
1/4 cup crushed herb croutons
1 tablespoon Kerrygold Pure Irish Butter, melted
Preparation
Heat oven to 450°F.
Cut small piece off the bottom of each tomato to sit flat on baking sheet.
With sharp knife, cut top off each tomato; remove seeds with small spoon.
Spoon pesto into tomatoes and top with cheese, dividing equally.
Combine crumbs and butter and sprinkle over tomatoes. Bake 5 minutes or until bubbly. Serve warm.
Serves
Makes 40 appetizers Notes, Tips & Suggestions
Pair with Wolf Blass Yellow Label Riesling or Chardonnay.
Source
Irish Dairy Board http://www.kerrygold.com/usa/
Wolf Blass Wines of Australia http://www.wolfblass.com/brands/wolfblass/default.asp
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Ingredients
1 bunch broccoli rabe, stems removed
3tablespoons olive oil
1 tablespoon sliced fresh garlic
1/2 teaspoon black pepper
1/2 cup raisins
1/4 cup hot water
4 tablespoons Disaronno
1 sourdough baguette
1/2 cup virgin olive oil
1 1/2 cups whole-milk ricotta cheese
Extra virgin olive oil (for drizzling)
Disaronno (for drizzling)
Preparation
Begin by blanching broccoli rabe in large pot of boilingsalted water for 2 minutes. Plunge into salted ice water to chill and stop cooking. When cold, drain thoroughly and set aside.
In saut? pan, heat olive oil with sliced garlic.
Saut? until garlic is lightly browned; add drained broccoli rabe and toss together for 1 minute. Add black pepper; transfer mixture to large mixing bowl and set aside to cool.
Combine raisins, hot water and 3 tablespoons Disaronno in a bowl. Let raisins soak for 10 minutes until plump, drain extra liquid.
To prepare crostini, slice baguette on the diagonal creating 12 1/2-inch slices.
Brush bread on one side…
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Ingredients
3/4 cup chopped Aunt Nellie’s sliced pickled beets, well drained
1/4 cup chopped pecans
2 tablespoons pear or cranberry preserves or fruit spread
1 tablespoon chopped green onion
1 brie cheese wheel (15 ounces), 5 x 1-1/4 inches
Sliced apples, pears, bread or crackers, for serving
Preparation
Preheat oven to 425°F. In a small bowl, combine beets, pecans, preserves and green onion.
Remove the top rind of the brie cheese, leaving the sides and bottom intact. Place cheese on foil-lined baking sheet. Spoon beet mixture onto the brie, mounding the mixture to cover the top.
Bake 8 to 10 minutes just until cheese is softened and topping is warm. Let stand about 15 minutes. Transfer to serving plate. Serve with sliced apples, pears, bread or crackers.
Serves
Makes about 8 appetizer servings
Source
Seneca Foods Corporation for Aunt Nellie’s http://www.senecafoods.com/
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Ingredients
1 loaf French bread (about 14 inches long), cut into 1/4-inch-thick slices
4 tablespoons extra virgin olive oil, divided
5 cloves garlic, cut in half
1/2 teaspoon cracked black pepper
2 tablespoons grated orange peel
1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets, drained
3/4 cup crumbled Gorgonzola cheese or 1 container (6 ounces) crumbled blue cheese
3/4 cup grated Parmesan cheese
1 cup chopped walnuts
Preparation
Preheat oven to 400 degrees F. Spray 11 x 7-inch baking dish with nonstick cooking spray.
Brush bread slices on both sides using 3 tablespoons olive oil. Place on two baking sheets. Bake 6 to 7 minutes or until toasted. Reserving 1 garlic clove, rub crostini with remaining garlic; sprinkle with cracked black pepper. Allow to cool.
Place reserved garlic clove, orange peel and remaining 1 tablespoon olive oil in food processor. Pulse several times until garlic is finely chopped. Add beets and pulse until beets are chopped. Spread in baking dish….
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Ingredients
2 boneless beef top sirloin steaks, cut 3/4 inch thick (about 1 pound each)
32 slices Italian bread (1/2 inch thick)
6 tablespoons butter, melted
1-1/4 cups drained giardiniera
3-1/2 cups (two 7-ounce packages)
Sargento Bistro Blends Mozzarella & Asiago with Roasted Garlic Shredded Cheese
Preparation
Place bread slices on two 15- by 10- by 1-inch jelly roll pans. Brush tops with butter. Toast bread slices in 425°F oven 6 to 8 minutes or until golden brown. Set aside.
Place beef steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning once.
Carve each steak into 32 thin slices. Season with salt and pepper as desired.
Top toast slices evenly using 1 package of cheese. Top each toast slice with 2 steak slices and 1 teaspoon giardiniera. Sprinkle remaining package of cheese evenly over toasts.
Place 1 jelly roll pan on rack so cheese is 2 to 3 inches from heat. Broil 1-1/2 to 2 minutes…
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Ingredients
1 pound boneless beef top sirloin steak, cut 1 inch thick
1 teaspoon garlic-pepper seasoning
1/4 teaspoon smoked paprika
Garlicky White Bean Dip
1 can (15-1/2 ounces) great Northern or cannellini beans, rinsed, drained
2 tablespoons water
1 tablespoon sherry or balsamic vinegar
1 tablespoon plus 2 teaspoons Colavita Extra Virgin Olive Oil, divided
1 clove garlic, chopped
1/2 teaspoon salt
1/2 teaspoon smoked paprika
Preparation
To prepare Garlicky White Bean Dip, place beans, water, vinegar, 1 tablespoon olive oil, garlic and salt in food processor or blender container. Cover; process until smooth. Spoon 1/2 of bean dip into clear serving bowl; sprinkle with 1/4 teaspoon paprika and drizzle with 1 teaspoon olive oil. Top with remaining bean dip, 1/4 teaspoon paprika and 1 teaspoon olive oil. Cover; set aside.
Soak sixteen 6-inch bamboo skewers in water 10 minutes; drain. Meanwhile cut beef steak crosswise into 1/4-inch thick strips. Thread beef, weaving back and forth,…
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Ingredients
2 boneless beef top loin (strip) steaks (about 1-1/4 pounds) or 4 tenderloin steaks (about 4 ounces each), cut 1 inch thick
1/2 cup freshly grated Parmesan cheese
1-1/2 teaspoons all-purpose flour
12 slices thin white sandwich bread, crusts removed
1-1/2 teaspoons coarse grind black pepper
Salt
4 ounces garlic-herb cheese spread, slightly softened
Prepared balsamic syrup*
24 small arugula leaves
Preparation
Heat oven to 350°F. Combine Parmesan cheese and flour in small bowl; toss to mix well. Spray baking sheet with nonstick cooking spray. Sprinkle Parmesan mixture evenly into 8-inch circle on baking sheet. Bake in center of 350°F oven 6 to 8 minutes or until melted and light brown. Cool 2 minutes on baking sheet, then remove to wire rack to cool completely. Break into 24 irregular-shaped pieces. Set aside.
Cut each bread slice diagonally in half. Place in single layer on baking sheet. Bake in 350°F oven about 6 minutes or until lightly toasted but not brown. Set…
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Description
To keep that cohesive feel in this recipe, choose a blue cheese with Australian roots.
Ingredients
3/4 cup McWilliam’s Shiraz
3/4 cup reduced-sodium beef broth or stock
3 cloves garlic, peeled
1 pound beef tenderloin fillets, about 1 1/2 inches thick
Sea salt and freshly ground pepper to taste
1/2 cup blue cheese
18 crusty baguette slices, cut on the diagonal
Fresh arugula leaves
Preparation
Bring shiraz, broth and garlic to a boil in small saucepan. Simmer until mixture is reduced to about 1/3 cup; remove garlic and set aside.
Season beef with salt and pepper; grill over medium-high heat for about 5 minutes on each side or until meat is cooked to your liking. Let stand for 5 minutes, then thinly slice and pour reduced wine mixture over top, turning to coat meat.
Spread cheese onto baguette slices and top with beef. Drizzle a bit more wine mixture over each and top with an arugula leaf.
Serves
Makes 18 appetizers
Preparation Time
20 minutes
Cooking Time
about 20…
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Ingredients
2 USA Pears
3 tablespoons balsamic vinegar
1 tablespoon butter
1 teaspoon honey
24 baguette rounds, toasted
1/2 cup goat cheese, spreadable
1/2 cup slivered almonds, toasted*
Freshly ground black pepper, (optional)
Preparation
Core pears and cut into 48 thin slices.
In large frying pan, heat vinegar, butter and honey over medium heat 2 to 3 minutes, stirring constantly, until reduced by half, about 2 tablespoons.
Add pear slices and continue cooking 1 minute, turning once.
Place 2 pear slices on each baguette round and top with 1 teaspoon goat cheese.
Sprinkle almonds over cheese and garnish with fresh pepper, if desired.
Serves
Makes 24 pieces
Notes, Tips & Suggestions
*To toast almonds, place in heavy frying pan and toast over medium heat, stirring constantly, 1 to 2 minutes or until tan with toasted aroma.
Source
Blue Ribbon® Orchard Choice® Figs
Sun-Maid® Figs
USA Pears
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Ingredients
1/2 cup apricot preserves
1 tablespoon water
2 tablespoons fresh lime juice
2 teaspoons soy sauce
1 teaspoons Dijon mustard
1/4 teaspoon crushed red pepper flakes, or to taste (optional)
1 pound Bryan Smoked Sausage, any variety, cut into 1/3-inch rounds
1 pound Bryan Sweet Hickory Smoked Bacon, each slice cut into 3 pieces
Preparation
Combine preserves, water, lime juice, soy sauce, mustard and pepper flakes in a blender or food processor. Puree until ingredients are blended and mixture is smooth. Pour sauce into a small bowl, cover and refrigerate. (Sauce can be made 5 days in advance).
Preheat oven to 350 degrees F. Line a large baking sheet with sides with parchment paper or a baking mat.
Wrap each sausage round with a slice of bacon; secure with a wooden pick and set on prepared baking sheet. Bake until bacon is brown and crisp, about 20 to 25 minutes per side. Remove baking sheet from oven, transfer bacon-wrapped sausage coins to paper towel-lined plate to drain…
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