206168 marinated cherry cheese served prosciutto arugula Recipes

feta cheese, cut into bite size cubes, extra-virgin olive oil, green bell pepper, finely chopped, red bell pepper, finely chopped, fresh parsley, chopped (1 tsp. dried ), fresh rosemary, chopped (1 tsp. dried ), black peppercorns, red pepper flakes, salt, pepper

frozen artichoke hearts, muenster or provolone cheese, unsliced , fully cooked polish sausage or salami, mushrooms, halved, pimiento-stuffed green olives, zucchini, cut into 1-1/2-inch-long sticks, vinegar, salad oil, crushed red pepper, dry mustard, garlic, minced, tomatoes, halved

cherry pepper, prosciutto, aged provolone cheese, white vinegar, olive oil, canola oil

balsamic vinegar, honey, peaches, pitted and each cut into 6 wedges, extravirgin olive oil, freshly ground black pepper, kosher salt, trimmed arugula (about 10 oz), sliced prosciutto , cut into 1/4-inch strips, crumbled goat cheese

arugula, red pears, cored and cut lengthwise into 1/4-inch-thick slices, prosciutto , cut crosswise into strips (about 2 oz), shaved fresh parmesan cheese (about 3 oz), walnut halves, toasted, white wine vinegar, olive oil, salt, black pepper

prosciutto (about 8 oz), fresh pomegranate seeds, fuyu persimmon, peeled, pitted , cut into 1/4-inch-thick slices, baby arugula, pistachios, toasted, extra-virgin olive oil, pomegranate vinegar

fresh (cake ) yeast or 13/4 tsp active dry yeast, warm water (105-115of), divided, unbleached bread flour (about 1 3/4 cups plus 2 tbsp), salt, olive oil, sliced italian fontina , gruyere, or emmental cheese, baby arugula, prosciutto slices

ripe pear, peeled, cored, and cut into 8 wedges, sugar, focaccia bread , cut in half horizontally (approximately 12 oz), balsamic vinegar, trimmed arugula, fresh pecorino romano cheese or 1/2 cup parmigiano-reggiano cheese, shaved, prosciutto (16 very thin slices), freshly cracked pepper

feta cheese, cubed, garlic cloves, mixed peppercorns, coriander seeds, bay leaf, drained capers, drained kalamata olives (or your favorite olive), fresh oregano or thyme sprigs, olive oil to cover, toasted french bread and chopped tomatoes at serving

plain goats cheese (i use a low fat 1), calamata olives, pitted and chopped, sun-dried tomatoes, chopped (i use ones that come marinated in vinaigrette), fresh basil leaves, chopped, fistful of italian parsley leaves, chopped, very large, rubbed pinches each of dried marjoram , rosemary & thyme, sized cloves of garlic , smashed, sliced & slivered/cubed, sometimes (but not often) i add a pinch of dried chillies

feta cheese, garlic cloves peeled, fresh parsley, leaves fresh basil, fresh oregano, good quality extra virgin olive oil, cut feta cheese into 1/2 cubes .

chopped sun-dried tomatoes (about 12 tomatoes), packed without oil, olive oil, chopped fresh rosemary, chopped fresh basil, grated fresh lemon rind, crushed red pepper, freshly ground black pepper, garlic cloves, minced, goat cheese , each cut into 8 slices, thick) slices diagonally cut italian or french bread baguette

olive oil, white wine vinegar, garlic, minced, salt and pepper, fresh cherry peppers ( either hot or sweet), prosciutto, thinly sliced, pepper jack cheese , cut into cubes that will fit inside your peppers

parmesan cheese, freshly grated, fresh goat cheese, heavy cream, flat leaf parsley, minced fine, arugula, chopped, prosciutto , crisped, coarse salt, fresh ground black pepper

pizza dough (or ready-made pizza crust), smoked mozzarella cheese , cut into 1/4 thick slices, arugula leaves , packed (it seems like a lot now, but it gets wilted down during the cooking process), prosciutto, goat cheese, crumbled, lemon juice (about 1 lemon), extra virgin olive oil

marinated onions, lg vidalia onions, vegetable oil, white vinegar, tb sugar, ts salt, ts pepper, ts parsley flakes, ts oregano, ts garlic powder, onions 1/4 inch thick , separating rings. ingredients are more estimated than measured, add or subtract to your own individual taste. mix all ingredients in a container you can cover and shake, keep in the refrigerator. marinade at least 24 hours before serving. you can continue to add more onions to mixture as necessary for up to four additions. after that, drain, make new marinade and transfer onions., marinated onions, yellow onions, thinly sliced, extra virgin olive oil, champagne vinegar, kosher salt, freshly cracked pepper, lemon juice, chopped chives, rinse onions under cold water to reduce their sharpness. drain and place onions in medium bowl. toss onions with oil, vinegar, lemon juice, salt and pepper. marinate at room temperature for 15 minutes. stir in chives., marinated onions, dry white wine, white vinegar, water, oil, garlic, stems of parsley, sugar, salt, cayenne pepper, chopped basil, dijon mustard, pearl onions, peeled, chopped parsley, combine all ingredients except the pearl onions and chopped parsley. bring marinade ingredients to a boil., heat and pour over onions. cool. refrigerate for 48 hours., when ready to serve , sprinkle with chopped parsley.

sheet frozen puff pastry, thawed for 30 minutes, arugula leaf, prosciutto, parmesan cheese, shaved with a vegetable peeler, salt, pepper

hoagie roll (8-inches long and 3 1/2 inches wide ), good quality olive oil, red wine vinegar, shredded iceberg lettuce, ripe tomato, very thinly sliced, sliced boiled ham, sliced sopressata, sliced provolone cheese, sliced prosciutto, sliced genoa salami, sliced capicola, marinated hot peppers (or any bottled peppers of you choice, mancini fried peppers are recommended) or 1/4 cup marinated sweet pepper (or any bottled peppers of you choice, mancini fried peppers are recommended), sliced purple onion