Dietary	Vegetarian
Chef	That's Amore Cheese
Course	Entree
Servings	4 people

 

Buffalo Mozzarella, Heirloom Tomatoes & Basil

Ingredients:
• 2 slices of sourdough bread, 1cm thick
• 1 garlic clove
• 6 heirloom tomatoes
• 125g That’s Amore Buffalo Mozzarella
• sea salt
• freshly ground black pepper
• extra virgin olive oil
• 6 basil leaves

Instructions:
Grill sliced bread on a griddle pan.
Rub grilled bread with a garlic clove.
Slice heirloom tomatoes in half and place in a bowl with basil and Buffalo Mozzarella. Dress with olive oil, salt, and pepper. Toss well.
Top bread with tomato and mozzarella mixture and serve.

 

Buffalo Ricotta, Artichoke & Red Onion

Ingredients:
• 2 slices of sourdough bread, 1cm thick
• 100g That’s Amore Buffalo Ricotta
• 1 red onion
• 4 marinated grilled artichokes

Instructions:
Grill sliced bread on a griddle pan
Spread Buffalo Ricotta over grilled bread.
Add red onion, artichokes, and a drizzle of artichoke oil in a bowl and mix well.
Top bread with onion and artichoke mixture and serve.
 

Mushroom & Truffle Cheese

Ingredients:
• 20g butter
• extra virgin olive oil
• 5 Swiss brown mushrooms, sliced
• ½ glass white wine
• salt and pepper, to taste
• 80g That’s Amore Caciotta with Truffle
• 1 handful fresh parsley, finely chopped

Instructions:
Preheat the oven at 180°C.
Place a fry pan over medium heat with butter and a drizzle of olive oil. Once the butter melts add mushrooms. Cook mushrooms for 5 mins, stirring during the process.
Add a splash of white wine, salt and pepper to taste, and let the mushrooms simmer over a low heat for 5/7 mins or until the liquid has been absorbed.
In the meantime, grill sliced bread on a griddle pan.
Place grilled bread on a baking tray, top with Caciotta and cook in the oven until the cheese is melted.
Remove bread from oven, add cooked mushrooms and fresh parsley, and serve.