3 zucchini ½ package of cherry tomatoes, halved ½ wedge of Sartori Black Pepper BellaVitano®, grated Handful of fresh basil, chopped 2 tbsp. olive oil Cut zucchini in half (the long way). Drizzle with olive oil. Roast for 10 min. at 350 degrees. Add grated cheese and tomatoes. Bake for another 10 min. Lay aluminum foil on top to prevent burning the cheese. Bake an additional 5-10 min until zucchini are tender. Sprinkle with chopped basil. Cut into bite-sized pieces.
Cucumber Salad with Sartori Extra-Aged Goat Cheese 2 cucumbers 1 red onion 1 red pepper 1 wedge Sartori Extra-Aged Goat Cheese 3 tbsp. Italian dressing Chop cucumbers, red onion and red pepper. Place in bowl. Dice cheese, it will be crumbly. Add to vegetables. Coat with dressing and mix.
4 pieces of flatbread 1 tablespoon of olive oil 8 oz mushrooms, chopped ¾ cup spinach 1 red bell pepper, chopped 1 tomato, chopped ½ red onion, chopped ¾ c. mozzarella cheese, shredded ¼ c. Sartori Classic Asiago cheese, shredded Lay flatbread out on pan. Brush with olive oil. Top with mushrooms, spinach, red bell pepper, tomato and red onion. Cover with cheeses. Bake at 400® until cheese is melted and lightly golden brown 15-20 minutes.
8 oz. cream cheese 1/4 cup Rosemary and Olive Oil Asiago, grated 1/8 tsp. garlic powder 1/8 tsp. shallots, minced 1/8 cup Cooked bacon minced 20g 2 tbsp. fresh parsley, chopped 3 tbsp. fresh chives In a medium bowl, blend cream cheese until smooth. Mix in Sartori Rosemary and Olive Oil Asiago, garlic powder, shallots and bacon. Form the mixture into a ball shape. Cover and refrigerate for 3 hours, or until firm. Mix parsley and chives and roll cheese ball in mixture. Serve at room…
Sartori® Pear Crostinis 1 loaf French baguette, cut 2 pears, sliced 1 wedge Dolcina Gorgonzola ®, crumbled 2 tbsp. honey Preheat oven to 350 degrees. Place pear slices and Dolcina Gorgonzola ® crumbles on top of baguette rounds. Bake for 5 min. Drizzle with honey.
Stuffed Plums with Dolcina Gorgonzola® and Honey. 8 plums, 1 wedge Dolcina Gorgonzola®, 8 oz. cream cheese, 1 tbsp. honey, 2 tbsp. fresh thyme, ¼ c. chopped pistachios. Slice plums in half and remove pit. Set aside. In a bowl, mix Dolcina Gorgonzola®, cream cheese, honey and thyme. Using a grill or Panini press, roast plums until soft. Spoon cheese mixture on top of plums. Drizzle with honey and top with pistachios.
Sues Zucchini Soufflé from Through the Country Door®
Sartori Stuffed Mushrooms 12 Baby Bella Mushrooms, 1/3 c bread crumbs, ½ c SarVecchio® Parmesan, 1 tsp chopped fresh thyme, Clean and de-stem mushrooms, mix all ingredients except mushrooms together, fill mushroom cavities with the mixture, bake at 350 degrees for 20-25 min
Grilled Corn and Nectarine Salad with Toasted Spice Vinaigrette