Great Pasta Recipes with Cheese

These are some great pasta recipes and Antipasto that can be made using some varieties of the best and well known Italian Cheese.


PESTO-SUN DRIED TOMATO-CAESAR BLEND CHEESE BRUSCHETTA

Ingredients:

3 cups of fresh basil

2 tablespoons of pine nuts

lemon juice to taste

salt & pepper to taste

1/3 cup of olive oil

1/2 cup of sun-dried tomatoes, julienne

4 ounces of Blend cheese

1 baguette, sliced diagonally and toasted.

Directions:

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 a smear of pesto, julienne sun-dried tomatoes, and Caesar Blend.

SUN DRIED TOMATO PESTO-ASIAGO BRUSCHETTA

Ingredients:

3 cups of fresh basil

2 tablespoons of pine nuts

lemon juice to taste

4 ounces of Medium Asiago Cheese, shredded

1/2 cup of sun-dried tomatoes, julienne

1/3 cup of olive oil

salt & pepper to taste

4 ounces of 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 a smear of pesto and Sicilian Blend.

SPINACH BACON PARMESAN BITES

Ingredients:

4 pieces of bacon

2 cloves of garlic

8 ounces of frozen spinach, thawed and squeezed dry

1 small container of Alfredo sauce

3/4 cup of Parmesan, shredded

1 package of refrigerated dough dinner rolls.

Directions:

Cook bacon in medium sauté pan. Discard all but 1 teaspoon of bacon fat.

Add garlic to a pan and sauté 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 of cheese, room temperature

1 cup of sour cream

1 cup of mayonnaise

2 cup of spinach, steamed and drained

4 cloves of fresh garlic, minced

1 tablespoon of lemon zest

1 teaspoon of salt

1/2 teaspoon of pepper

3 cups of 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

Servings: 6 appetizers

Ingredients:

1/4 cup of balsamic vinegar

1 large shallot, finely chopped

1 teaspoon of sugar

1 cup of extra-virgin olive oil

1 1/2 pounds of asparagus, trimmed

6 1/4 inch-thick slices of Fontina Cheese (about 6 ounces)

1 5-ounce bag mixed baby greens

6 thin slices serrano ham or prosciutto

3 tablespoons pine nuts, toasted

Directions:

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 it is tender, turning occasionally, about 6 minutes. Return asparagus to the same sheet. Drizzle with additional 1/3 cup dressing and 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 a 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 of wild mushrooms, sliced

1/3 cup of  red wine vinegar

1 cup of olive oil

2 cloves of garlic, minced

1 tablespoon of lemon juice

salt & pepper to taste

1/4 cup of black olives, pitted and sliced

1/2 cup of fresh basil, chiffonade

2 tablespoons of fresh mint, chopped

1 baguette, sliced diagonally and toasted

1 1/2 cups of 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 of olive oil, infused with garlic

2 tablespoons of portabella mushrooms, sliced

2 tablespoons of red onion, sliced

2 tablespoons of yellow pepper, cut into thin strips

2 tablespoons of orange pepper, cut into thin strips

1/4 cup of cherry tomatoes, cut in half

1/3 cup of Fontina Cheese

2/3 cup of Asiago Cheese

1 cup of Mozzarella Cheese

2 tablespoons of 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 of orange juice, freshly squeezed

2 tablespoons of white wine vinegar

1/3 cup of hazelnut oil (or substitute vegetable oil)

4 cups of cooked shell pasta; drained, rinsed and cooled

1 medium red pepper, small dice

2 cups of asparagus, cut into small pieces and blanched

1/2 cup of Parmesan, grated

1/2 cup of hazelnuts, chopped and toasted

salt and pepper to taste

1 cup of 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.

Great Pasta Recipes with Cheese Great Pasta Recipes with Cheese Reviewed by Debby Peters on November 26, 2017 Rating: 5
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