White Gold Caciocavallo Crostini with wilted Arugula and Cherry Tomatoes 1 small baguette sliced into ¼ inch pieces (should have at least 12 slices) ½ cup olive oil 2 cloves garlic crushed Ground pepper and coarse salt Preheat oven to 350°F Place the baguette slices on a baking sheet; brush both sides with the olive oil; brush with the crushed garlic; season lightly with the pepper and salt. Bake until golden turning the baguette slices once. Set the crostini on a serving pla
Bocconcini Cocktail Bites 24 fresh small bocconcini -drained ½ tsp. smoked paprika ½ tsp. dried oregano ½ tsp. dried basil ¼ tsp. black pepper 24 small fresh basil leaves 12 pitted black olives- flattened and cut in half 4 tbsp. olive oil- herb infused if not a good quality olive oil 24 small wooden cocktail spears In a small bowl combine all spices and set aside. Cut a small edge off the end of each bocconcini so it will sit up on the serving platter. Dip the un-cut edge of
Red Chard with Ricotta and Orecchiette Pasta 2 to 3 tsp. salt ¾ pound dried orecchiette pasta 2 ounces olive oil 3 cloves of garlic crushed 1 medium shallot finely chopped 1 large bunch of red Swiss chard 8 ounces of thick cut prosciutto diced into small pieces 1 cup of yellow cherry tomatoes sliced in half ½ cup black olives sliced 1 tsp. red pepper flakes 1 tsp. cracked black pepper 1 tsp. ground sea salt ½ cup fresh ricotta cheese (White Gold Cheese) ½ cup Caciocavallo fi
Cheese, cheese, glorious cheese! That is the only way to describe White Gold Cheese. Once you try the cheese they produce you will be addicted to their line up, freshly made in Alberta.
Frank Fiorini and Paolo Campanella grew up in Bojano, Italy, immigrated to Calgary and now produce only the finest quality fresh and aged Italian cheeses. All their cheeses are pure, fresh and have the distinct flavor of Italy. For more information on White Gold Cheese go to http://www.fiord