Antipasti

Burrata con Tartufo Rustic Toast

Ingredients

• 1 whole wheat baguette, or multi-grain loaf
• 1 – 8 oz. Lioni Burrata Con Tartufo
• 1 Urbani black truffle
• fresh dill leaves

Preparation

1) Cut bread into twelve ó-inch-thick slices on the diagonal. Brush bread lightly with extra virgin olive oil on both sides and toast until slightly crisp.
2) Dollop 1 to 2 tablespoons of Burrata Con Tartufo onto each bread slice.
3) Add black truffle shavings atop each piece and garnish with strands fresh dill. Serve immediately.

Makes 12 servings.

Burrata con Tartufo Rustic Toast

Ingredients

• 1 whole wheat baguette, or multi-grain loaf
• 1 – 8 oz. Lioni Burrata Con Tartufo
• 1 Urbani black truffle
• fresh dill leaves

Preparation

1) Cut bread into twelve ó-inch-thick slices on the diagonal. Brush bread lightly with extra virgin olive oil on both sides and toast until slightly crisp.
2) Dollop 1 to 2 tablespoons of Burrata Con Tartufo onto each bread slice.
3) Add black truffle shavings atop each piece and garnish with strands fresh dill. Serve immediately.
Makes 12 servings.

Burrata Crostini With Prosciutto

Ingredients

• 1 loaf rustic Italian bread 
• 1 tbsp. olive oil  
• 1 – 8 oz. Lioni Burrata Con Panna
• 6 oz. (or 10 slices) of thinly sliced Prosciutto di Parma 
• fresh basil leaves, separated

Preparation

1) Cut bread into ten ½-inch-thick slices. Brush bread slices lightly with olive oil. Lightly toast bread until slightly crisp. 
2) Spread 1 tablespoon of Burrata Con Panna onto each slice of toast; top each with one large basil leaf and a curl of Prosciutto di Parma.
3) Place on a serving dish garnished with ripe grape tomatoes and basil.

Burrata Crostini With Prosciutto

Ingredients

• 1 loaf rustic Italian bread 
• 1 tbsp. olive oil  
• 1 – 8 oz. Lioni Burrata Con Panna
• 6 oz. (or 10 slices) of thinly sliced Prosciutto di Parma 
• fresh basil leaves, separated

Preparation

1) Cut bread into ten ½-inch-thick slices. Brush bread slices lightly with olive oil. Lightly toast bread until slightly crisp. 
2) Spread 1 tablespoon of Burrata Con Panna onto each slice of toast; top each with one large basil leaf and a curl of Prosciutto di Parma.
3) Place on a serving dish garnished with ripe grape tomatoes and basil.

Bocconcini Wrapped with Prosciutto

Ingredients

• 6 Lioni Bocconcini mozzarella balls
• ground black pepper
• 12 thin prosciutto slices
• 2 tbsp. olive oil, divided
• 1 sprig fresh rosemary, chopped

Preparation

1) Season the Bocconcini mozzarella balls with ground black pepper. Roll each mozzarella ball with two prosciutto slices.
2) In large skillet over medium-high heat, heat 1 tablespoon oil. Cook wrapped Bocconcini about 1 minute or until prosciutto becomes slightly crispy.
3) Place Bocconcini on serving platter. Drizzle with remaining 1 tablespoon olive oil. Sprinkle with chopped rosemary. Serve immediately.

Makes 4 side-dish servings.

Bocconcini Wrapped with Prosciutto

Ingredients

• 6 Lioni Bocconcini mozzarella balls
• ground black pepper
• 12 thin prosciutto slices
• 2 tbsp. olive oil, divided
• 1 sprig fresh rosemary, chopped

Preparation

1) Season the Bocconcini mozzarella balls with ground black pepper. Roll each mozzarella ball with two prosciutto slices.
2) In large skillet over medium-high heat, heat 1 tablespoon oil. Cook wrapped Bocconcini about 1 minute or until prosciutto becomes slightly crispy.
3) Place Bocconcini on serving platter. Drizzle with remaining 1 tablespoon olive oil. Sprinkle with chopped rosemary. Serve immediately.

Makes 4 side-dish servings.

Pizza Puff Pastry with Stracciatella

Ingredients

• 1 large sheet of puff pastry frozen, then thawed (still cold) and cut into a 12” diameter circle
• 1 egg beaten with a tsp of water for egg wash
• 1 Rolling pin to to roll out puff pastry
• 1 large ripe tomato cut in 4 1/4” slices
• 1 container of basil pesto
• 1 1 Lb cup of Stracciatella Panna di Latte
• 1 small bunch of basil leaves for garnish

Preparation

1) Preheat oven to 415 degrees
2) Line Large baking sheet with parchment
3) Roll out puff pastry to flatten the creases Use a pizza cutter to shape into 12”round pastry Brush egg wash lightly over pastry to seal it Bake just pastry for 10 minutes Remove from oven Add toppings: tomato slices, dollops of pesto and dollops of Stracciatella Panna di Latte.
4) Return to oven for 10 minutes
5) Garnish with a few leaves of basil

Pizza Puff Pastry with Stracciatella

Ingredients

• 1 large sheet of puff pastry frozen, then thawed (still cold) and cut into a 12” diameter circle
• 1 egg beaten with a tsp of water for egg wash
• 1 Rolling pin to to roll out puff pastry
• 1 large ripe tomato cut in 4 1/4” slices
• 1 container of basil pesto
• 1 1 Lb cup of Stracciatella Panna di Latte
• 1 small bunch of basil leaves for garnish

Preparation

1) Preheat oven to 415 degrees
2) Line Large baking sheet with parchment
3) Roll out puff pastry to flatten the creases Use a pizza cutter to shape into 12”round pastry Brush egg wash lightly over pastry to seal it Bake just pastry for 10 minutes Remove from oven Add toppings: tomato slices, dollops of pesto and dollops of Stracciatella Panna di Latte.
4) Return to oven for 10 minutes
5) Garnish with a few leaves of basil

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