Stuffed Cherry Peppers

Stuffed Cherry Peppers

MEZZETTA ORIGINAL

24 Mezzetta® Sweet Cherry Peppers
1/2 lb prosciutto, thinly sliced
1/4 lb provolone, sliced
extra virgin olive oil
salt and pepper, to taste

FIND PRODUCTS

INSTRUCTIONS

INSTRUCTIONS

1
Wash the Mezzetta® Sweet Cherry Peppers, drain and wipe dry. Remove stems and seeds.
2
Cut prosciutto into strips about 1" wide. Cut cheese the same size. Roll the cheese inside the prosciutto and stuff inside the Mezzetta® Sweet Cherry Pepper. Top each stuffed pepper with olive oil, salt and pepper.
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by wpadmin

Prosciutto Wrapped Artichoke Hearts

Prosciutto Wrapped Artichoke Hearts

PROSCIUTTO WRAPPED ARTICHOKE HEARTS
PROSCIUTTO WRAPPED ARTICHOKE HEARTS

MEZZETTA ORIGINAL

4 oz prosciutto, cut in half
2 (16 oz) jars Mezzetta® Marinated Artichoke Hearts, drained
1 lemon, cut into wedges

FIND PRODUCTS

INSTRUCTIONS

INSTRUCTIONS

1
Heat grill over high heat until very hot or turn your oven to broil.

Soak wooden skewers in warm water for 15 minutes.
2
While skewers soak, wrap each Mezzetta® Marinated Artichoke Heart in a piece of prosciutto and thread onto a skewer. You can fit about 6 artichokes onto each skewer.

Grill or broil skewers on each side for about 3 minutes or until golden brown. Before serving, squeeze fresh lemon juice over the skewers.
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by wpadmin

Nachos with Jalapeños

NACHOS WITH JALAPENOS

MEZZETTA ORIGINAL

8 oz tortilla chips
3 cups Mexican cheese blend, shredded
1 cup black beans, drained
Optional – 1 cup rotisserie chicken, shredded
1 cup Mezzetta® Sliced Tamed or Sliced Hot Jalapeño Peppers
1/2 cup salsa
1/2 cup sour cream
1/2 cup guacamole

FIND PRODUCTS

INSTRUCTIONS

INSTRUCTIONS

1
Heat oven to 400°F.

Arrange the tortilla chips in a single layer on a sheet pan with sides.

Distribute the shredded cheese evenly over the chips.
2
Top with the black beans, chicken and Mezzetta® Sliced Tamed or Sliced Hot Jalapeño Peppers. Place in the oven and bake 10 minutes or until the cheese is bubbly and melted.

Remove from the oven. Transfer nachos to a serving platter and top with salsa, sour cream and guacamole. Serve immediately.
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by wpadmin

Fried Green Olives

Fried Green Olives

Fried Green Olives

MEZZETTA ORIGINAL

1 wedge of your favorite cheese (we used manchego)
1 10 oz jar Mezzetta® Whole Italian Castelvetrano Olives, drained and pitted
1 cup flour
3 eggs, beaten and seasoned with salt and pepper
1 1/2 cups panko bread crumbs, ground finely
vegetable or Canola oil for frying

FIND PRODUCTS

INSTRUCTIONS

INSTRUCTIONS

1
Cut the manchego cheese into small rectangle pieces so they’ll fill the hole of the Mezzetta® Whole Italian Castelvetrano Olive. Place one cheese plug into the center of each olive.
2
Prepare the breading station with 3 separate shallow bowls. Use one for flour, one for eggs, and the last one for panko. Drop the stuffed olives into the flour first, remove and gently shake off any excess, place into beaten eggs to coat, then drop into panko and roll around until fully covered with breadcrumbs.
3
Heat a few inches of oil in a saucepan to 350ºF. Fry olives in small batches until golden brown in color. Remove with a slotted spoon and place olives onto a paper towel lined plate to absorb the excess oil.

Let sit for 5 to 10 minutes and serve warm.
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by wpadmin