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Antipasti - Cheese & Eggs

Arancini
Ingredients:
1 recipe basic risotto parmesan left to cool for at least 4 hours
2 oz. mozzarella cheese cut into 1/2 inch dice
1 piece cooked ham, cut into 1/2 inch dice
2 cups seasoned bread crumbs
oil for frying

Preparation:
Take a small handful of rice about 2 tablespoons full in your hands and shape into a shallow cup.
Place in the cup, a piece of mozzarella and ham. Enclose the rice around the cheese, and roll into a round ball. Roll the rice ball in bread crumbs and set aside. Continue in this manner until all the rice has been used.

Heat the oil in a large pot or deep fryer until a frying thermometer registers 375 degrees F. Carefully slip 5-6 balls into the hot oil at a time, and fry until golden brown.
Drain on absorbent towels, and keep warm until you are ready to serve.

Fried Ravioli
Ingredients:
2 dozen 1 1/2 inch square cheese filled ravioli
oil for frying
dipping sauce of choice, or tomato sauce with extra red pepper flakes added

Preparation:
Heat the oil in a large pot or deep fryer until a frying thermometer registers 375 degrees F. Carefully slip 6 or so ravioli into the hot oil at a time, and fry until golden brown. Drain on absorbent towels, and keep warm until you are ready to serve.

Serve on a platter with a bowl of spicy tomato sauce on the side for dipping.

Creamy Pesto Cheese Ball
Ingredients:
2 (8oz) packages cream cheese, softened to room temperature
1/4 cup prepared pesto
1/2 cup grated parmesan cheese
3/4 cup pine nuts, lightly toasted
crackers for serving
fresh basil leaves to garnish

Praparation:
Mix together the pesto, and two cheeses in a food processor and blend. Line a small round bowl with plastic wrap, and scoop out the cheese mixture into the bowl.
Pack down firmly, and refrigerate for 3 hours. Remove the cheese ball by pulling it out by the plastic wrap to keep its shape. Press the pine nuts firmly over the outside of the ball and refrigerate.

Bring to room temperature one hour before serving, and offer crisp crackers, or toasts alongside for spreading.

Ricotta Sformato
Ingredients:
1 1/2 cups full fat ricotta
1/2 cup grated parmesan cheese
1 large egg
1 tablespoon olive oil
pinch of salt and pepper
3 tablespoons finely chopped basil
For Topping:
Either use butter and freshly grated parmesan cheese or a dollop of bolognese sauce

Preparation:
Preheat the oven to 425 degrees F. Mix together the ricotta, parmesan, egg, olive oil, herbs and seasonings, and beat with an electric mixer until smooth and creamy.

Place the mixture into a non-stick baking pan about 6 inches in diameter. Bake for 20 to 25 minutes. Remove from the oven and let sit for 15 minutes before serving.

Cut into rectangles and serve on individual plates with the topping of your choice. If using the butter and parmesan topping, lightly drizzle a little melted butter on the sformato, and then sprinkle with the grated cheese.
Place under the broiler, and broil until bubbly.

Basil Frittata
Ingredients:
2 medium potatoes, cooked and pureed
1/2 onion, chopped finely
4 tablespoons butter
4 eggs
salt and pepper
1/2 cup diced prosciutto or cooked ham
1/2 cup thinly sliced basil
1/2 cup freshly grated parmesan cheese

Preparation:
Heat 2 tablespoons of the butter in a skillet, and cook the onions until they are golden, and soft.
Add this mixture to the potatoes. Add in the ham and mix well. Beat the eggs together, and then pour this mixture into the bowl with the potatoes.

Season with salt and pepper, add in the cheese and basil and mix well.
Heat the remaining butter in a nonstick skillet on medium. Once it is foaming, add the potato egg mixture into the pan. Turn the heat to low.
Once the eggs have set, and the only remaining moistness is in the center, place the skillet under the broiler until the top is set and golden.

Marinated Goat Cheese
Ingredients:
1 (6 oz) log goat cheese
2 tablespoons chopped fresh herbs (parsley, oregano, chives or basil)
1 small garlic clove, finely minced
4 tablespoons extra virgin olive oil
dash red pepper flakes
salt and pepper
crusty italian bread, toasted

Preparation:
Place the cheese log in a container and pour over it the remaining ingredients. Cover and marinate one to two days.
Serve the cheese at room temperature with the toasted Italian bread.

Baked Brie With Fig Jam
Ingredients:
1 12 inch round of puff pastry
1 5 inch round of brie cheese
1 egg, slightly beaten
1/4 cup fig jam

Preparation:
Preheat the oven to 400 degrees. Lay the puff pastry open on the counter. Spread a 5 inch circle with the fig jam in the center. Lay the Brie in the center of the puff pastry circle.

Fold the excess pastry up around the Brie, completely enclosing it. Slightly twist the top into a knot to seal. Place it on a parchment lined sheet tray. Brush with egg.
Bake for 20 minutes or until the outside is golden, reduce the oven temperature to 325 degrees and cook for 20 minutes longer. Place the finished product on a nice plate and serve with crusty bread for spreading.

Frico
Ingredients:
1 pound parmesan or cheese of choice
oil spray or vegetable oil

Preparation:
Grate the cheese coarsely. Heat a large nonstick frying pan over medium heat. Brush lightly with oil, or spray with your oil spray. Spread about 2 Tbs. of cheese into a circle about 4 inches wide.

Cook for about two minutes or until the edges are golden. Carefully using either your fingers or a spatula turn the frico over and cook an additional minute.
If they edge begin to fold up while cooking, just flatten with the spatula. Transfer to a paper towel to dry, or fold gently over the bottom of a cup to shape. Continue making the frico in this manner until you have used up all your cheese.

Buon appetito!

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