Combine basil, pine nuts, and lemon juice in food processor.
Puree into a paste and slowly add olive oil until desired consistency is reached.
Top baguette slices with smear of pesto, julienne sun dried tomatoes, and Caesar Blend.
SUN DRIED TOMATO PESTO-ASIAGO BRUSCHETTA
Ingredients.
3 cups fresh basil
2 tablespoons pine nuts
lemon juice to taste
4 ounces Medium Asiago Cheese, shredded
1/2 cup sun-dried tomatoes, julienne
1/3 cup olive oil
salt & pepper to taste
4 ounces Sicilian Blend Cheese
1 baguette, sliced diagonally and toasted
Directions
Combine basil, pine nuts, lemon juice, medium Asiago and sun dried tomatoes in food processor. Puree into a paste and slowly add olive oil until desired consistency is reached.
Season with salt and pepper.
Top baguette slices with smear of pesto and Sicilian Blend.
SPINACH BACON PARMESAN BITES
Ingredients.
4 pieces bacon
2 cloves garlic
8 ounces frozen spinach, thawed and squeezed dry
1 small container alfredo sauce
3/4 cup Parmesan, shredded
1 package refrigerated dough dinner rolls
Directions
Cook bacon in medium sautè pan. Discard all but 1 teaspoon bacon fat.
Add garlic to pan and sautè garlic about 30 seconds.
Add spinach and Alfredo sauce, combine and cook until heated through. Mix in 1/2 cup Parmesan.
Cut each roll in two horizontally. Flatten out slightly and top with a heaping tablespoon of the bacon-spinach mixture. Top with shredded Parmesan.
Place on greased baking sheet and bake at 350°F until golden, about 15 minutes.
CREAMY SPINACH-ASIAGO DIP
Ingredients.
1cup cream cheese, room temperature
1 cup sour cream
1 cup mayonnaise
2 cup spinach, steamed and drained
4 cloves fresh garlic, minced
1 tablespoon lemon zest
1 teaspoon salt
1/2 teaspoon pepper
3 cups Fresh Asiago, shredded
Directions
Preheat oven to 350°F.
Blend all ingredients except Asiago cheese in food processor until smooth. Fold in fresh Asiago.
Pour into a small baking pan and bake until cheese is melted and bubbly, about 20 minutes.
Can be served warm or cold.
SALAD OF GRILLED ASPARAGUS WITH FONTINA CHEESE AND SERRANO HAM
Prepare barbecue (medium heat) and preheat oven to 425°F. Whisk vinegar, shallot and sugar in small bowl until sugar dissolves. Gradually whisk in oil. Season dressing with salt and pepper.
Arrange asparagus on rimmed baking sheet. Drizzle with 2 tablespoons dressing. Sprinkle asparagus with salt and pepper. Grill asparagus until crisp-tender, turning occasionally, about 6 minutes. Return asparagus to same sheet. Drizzle with additional 1/3 cup dressing; top with cheese. Drizzle with additional 1/3 cup dressing; top with cheese. Bake until cheese melts, about 5 minutes.
Place greens in large bowl. Add 1/4 cup dressing and toss to coat. Using spatula, divide asparagus among 6 plates. Arrange greens alongside. Drape ham over greens. Sprinkle pine nuts over salads. Serve with remaining dressing.
TUSCAN BRUSCHETTA W/ FONTINA
Ingredients.
3 medium tomatoes, seeded and julienne
1/2 medium orange sweet pepper, julienne
1/2 cup wild mushrooms, sliced
1/3 cup red wine vinegar
1 cup olive oil
2 cloves garlic, minced
1 tablespoon lemon juice
salt & pepper to taste
1/4 cup black olives, pitted and sliced
1/2 cup fresh basil, chiffonade
2 tablespoons fresh mint, chopped
1 baguette, sliced diagonally and toasted
1 1/2 cups Fontina, shredded
Directions
Combine tomatoes, pepper, and mushroom in a large bowl.
Whisk red wine vinegar, olive oil, and garlic together.
Toss vinaigrette with vegetables. Add lemon juice and season with salt and pepper.
Fold in black olives, basil and mint. Marinate 1 hour or overnight.
Top baguette slices with a heaping tablespoon of mixture and sprinkle with Fontina cheese.
Serve immediately or place in broiler for 2-3 minutes until cheese is melted.
ROASTED VEGETABLE PIZZA WITH ASIAGO AND FONTINA CHEESE
Ingredients.
1 12" Pizza crust
1 tablespoon olive oil, infused with garlic
2 tablespoons portabella mushrooms, sliced
2 tablespoons red onion, sliced
2 tablespoons yellow pepper, cut into thin strips
2 tablespoons orange pepper, cut into thin strips
1/4 cup cherry tomatoes, cut in half
1/3 cup Fontina Cheese
2/3 cup Asiago Cheese
1 cup Mozzarella Cheese
2 tablespoons fresh basil, chiffonade
Directions
Grill vegetables until parcooked.
Brush crust lightly with olive oil.
Top with grilled mushrooms, onion, peppers and tomatoes.
Cover with cheeses.
Bake 20-25 minutes (until golden brown) in a 375 degree oven.
Top with basil and serve.
ASPARAGUS AND PARMESAN PASTA SALAD
Ingredients.
1/4 cup orange juice, freshly squeezed
2 tablespoons white wine vinegar
1/3 cup hazelnut oil (or substitute vegetable oil)
4 cups cooked shell pasta; drained, rinsed and cooled
1 medium red pepper, small dice
2 cups asparagus, cut into small pieces and blanched
1/2 cup Parmesan, grated
1/2 cup hazelnuts, chopped and toasted
salt and pepper to taste
1 cup Caesar Blend or substitute shredded Parmesan and Asiago cheeses
Directions
Combine orange juice and white wine vinegar in a small bowl. Slowly whisk in oil.
Mix pasta, red pepper, asparagus, grated Parmesan, and hazelnuts in a large bowl. Add vinaigrette and toss to mix. Season with salt and pepper to taste.
Chill completely. Add Caesar Blend just before serving.
