Saturday, December 12, 2015

Layered Antipasto Cannellini Dip

Kalamata olive, artichokes and roasted peppers give an Italian twist to a traditional cheesy layered dip.  Prepared pesto adds delicious flavor.  So easy to put together, you can prepare it ahead of time and warm it up just before serving.  A great holiday dip for entertaining at home or taking to a party!
Recipe developed for Beemster

Serves: 10
Prep Time: 10 minutes
Cook Time: 20 minutes

1 (8-ounce) package  cream cheese,softened
1/4 cup prepared basil pesto,divided
1-1/2 cup shredded Beemster Royaal Gouda
1 (15 1/2-ounce) can  cannellini beans,rinsed and drained
1/4 cup chopped artichoke hearts
1/4 cup sliced pitted Kalamata olives
1/4 cup chopped roasted red pepper

Preheat the oven to 375°F. Spread cream cheese in bottom of shallow 1-quart baking dish.  Spread 2 tablespoons  pesto over the cream cheese.  Sprinkle with 1 cup Gouda.

In a food processor, process cannellini beans with remaining pesto until smooth.  Gently spread over cheese.  Top with artichoke hearts, olives and roasted red pepper.

Bake 15 minutes or until hot.  Top with remaining Gouda and bake 5 minutes or until cheese is melted.  Serve with sliced bread or crackers for dipping.

Thursday, December 10, 2015

Winter Wedge Salad

The wedge salad is always a crowd pleaser.  It looks impressive, yet it's so easy to whip up. Somehow, simply adding lots of decadent toppings turns ordinary iceberg lettuce into something very special.
Recipe developed for Beemster

Serves: 4
Prep Time: 15 minutes

3 tablespoons maple syrup
1-1/2 tablespoon Dijon mustard
1 clove garlic, minced
2 tablespoons olive oil
3 tablespoons balsamic vinegar
salt and pepper to taste
1 head iceberg lettuce, cut into quarters
1 cup chopped apple
1/2 cup dried cranberries
1/2 cup cut-up cooked bacon
1 cup shredded Beemster Paradiso Gouda Cheese

Combine syrup, mustard and garlic in medium bowl.  Slowly whisk in olive oil then vinegar.  Season to taste with salt and pepper.

Arrange lettuce quarters on salad plates.  Top with apple, cranberries, bacon then cheese.  Drizzle with dressing.

Sunday, December 6, 2015

Skillet Spaghetti & Mozzarella Stuffed Meatballs

A new twist on an old favorite.   Make these easy-to-stuff meatballs and enjoy the flavorful surprise of cheese oozing out of every tasty bite.  Perfect game day dinner!

recipe developed for Bertolli
photography by Paul Gelsobello Studio
Food Stylist: Cathy Paukner
Prop Sylist: Deb Ruggieri

Prep Time:  15 minutes
Cook Time: 15 minutes
Makes: 4 servings

1lb. ground beef
1/3 cup Italian seasoned bread crumbs
1 jar Bertolli® Marinara Sauce
 Tbsp. grated Parmesan cheese
1 large egg
1 clove garlic, crushed
1/2 tsp. salt
3 oz mozzarella cheese, cut into 12 3/4 –inch pieces
8 oz. spaghetti, cooked and drained

Combine ground beef, bread crumbs, ¼ cup Sauce, Parmesan cheese and egg in medium bowl.  Shape into 12 meatballs. Press 1 cheese cube into center of each meatball, enclosing completely.

Brown meatballs in 12-inch nonstick skillet; drain fat if desired.  Add remaining sauce and bring to a boil.  Reduce heat and simmer 10 minutes or until meatballs are done.  Serve with spaghetti.