Tomato Crostini with Fontina Cheese
Ingredients:
1 large French baguette, cut into ½ inch slices
1 (14.5 oz) can Italian style diced tomatoes, drained
1 (2.25 oz) can sliced ripe olives, drained
1 Tablespoons chopped Italian (flat leaf) parsley
1 Tablespoon olive oil
¼ teaspoon crushed red pepper
24 small slices fontinella or provolone cheese
Directions:
Heat oven to 350 degrees. Place baguette slices on a baking sheet. Bake for 8 to 10 minutes or until toasted, turning once. Meanwhile, combine tomatoes, olives, parsley, vinegar, oil and red pepper in a medium bowl. Place 1 cheese slice on each toasted baguette slice and return to oven. Bake for 2 to 3 minutes or until cheese begins to melt. Top each with about 1 Tablespoon of the tomato mixture. Serve immediately as appetizer.
Sicilian Gnocci Salad
Ingredients:
1 lb. green beans
1 pint of cherry tomatoes
16 oz of gnocci
½ cup pesto
1 cup fresh mozzarella
Parmesan cheese
Italian sausage (if you prefer)
Directions:
Cook sausage as desired (grill or skillet)
Meanwhile, add 1 Tablespoon of olive oil to skillet over medium heat pan. Add green beans and cook for a bout 3 minutes. Add the tomatoes. Cook until the green beans are tender but crisp and tomatoes are brown on the outside. Remove from heat.
Then heat water in a pot for the gnocci. When the water is boiling, add a pinch of salt and add gnocci. Cook for about 5minutes or until the gnocci floats to the top. Drain and add to the tomato and green bean mixture.
Add sausage, pesto, and mozzarella. Dish out and add Parmesan cheese.
Sicilian Cannoli
Ingredients:
2 cups ricotta cheese (well drained)
1 tsp. vanilla
1 cup powdered sugar (or less if you prefer them less sweet)
½ cup mini chocolate chips
Store bought cannoli shells
Directions:
Mix together ricotta cheese, vanilla, powdered sugar, and chocolate chips until blended. Refrigerate until it is time to fill shells. It’s best to fill right before serving. Fill each shell and sprinkle with powdered sugar.
