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
INSTRUCTIONS
INSTRUCTIONS
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
INSTRUCTIONS
INSTRUCTIONS
Soak wooden skewers in warm water for 15 minutes.
Grill or broil skewers on each side for about 3 minutes or until golden brown. Before serving, squeeze fresh lemon juice over the skewers.
Nachos with Jalapeños

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
INSTRUCTIONS
INSTRUCTIONS
Arrange the tortilla chips in a single layer on a sheet pan with sides.
Distribute the shredded cheese evenly over the chips.
Remove from the oven. Transfer nachos to a serving platter and top with salsa, sour cream and guacamole. Serve immediately.
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
INSTRUCTIONS
INSTRUCTIONS
Let sit for 5 to 10 minutes and serve warm.