Try these variations, or experiment on your own
Blue Cheese Bruschetta
Spoon chopped, fresh tomato and basil on bread slices, top with crumbled
Tre Stelle Blue cheese and capers, if desired.
Broccoli Rabe (rapini) Bruschetta
Generously sprinkle bread slices with Tre Stelle grated Romano cheese,
top with steamed broccoli rabe and hot pepper flakes to taste.
Greek Bruschetta
Spoon chopped, fresh tomato and oregano on bread slices, top with crumbled
Tre Stelle Feta cheese and chopped Greek olives, if desired.
Dip It! Making ordinary dips extraordinary
Here’s two ways to make ordinary dip extraordinary, with Tre Stelle
cheese.
1. Substitute or add crumbled Feta and grated Parmesan to your
standby spinach dip recipe.
2. Whirl Ricotta, Parmesan, canned, drained
artichokes and your favourite spices in a food processor for a quick,
creamy dip.
Stuffed Shrimp à la Tre Stelle |
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10 extra large uncooked shrimp (approximately 1
pound)
1 cup Tre Stelle Grated Parmesan Cheese
1 tbsp finely chopped onion
2/3 cup Italian seasoned bread crumbs
1/4 cup finely chopped parsley
1 medium garlic clove, minced
1/2 tsp grated lemon peel
6 drops louisianna hot sauce
1/4 cup Tre Stelle Olive Oil
Clean shrimp by removing shell leaving tail intact.
Butterfly shrimp by slitting undersides open from tail to thick
end, being careful not to cut through. Flatten ends and place shrimp
cut sides up on flat baking dish. Combine remaining ingredients,
add salt and pepper to taste. Spoon stuffing evenly onto shrimp.
Broil until shrimp are firm and opaque and are browned evenly.
Makes 10 servings as an appetizer.
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