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Serves 4 (as an appetizer)
Prep: 10 minutes
Cook: 8 minutes
Ingredients
Method
Hands on time: 30 minutes
Total Time: 1 hour 30 minutes
Makes: 6 servings
*Tip: For a quicker option, look for jarred chili crisp at Asian supermarkets.
Ingredients:
190 g Saputo Mozzarella Fresca
Chili Crisp:
½ cup canola oil
2 shallots thinly sliced
2 cloves garlic, thinly sliced
1/2 tsp Chinese five spice
1 tsp red chili flakes
¼ cup roasted peanuts, chopped
1 tsp white vinegar
1 tsp sea salt
Baguette, sliced and warmed
Method:
Prepare a bowl or glass measuring cup with a metal sieve.
Add oil to a small pot, add shallots. Bring to a simmer over medium-high heat. Cook, stirring just until the shallots are light golden, about 8 minutes. Strain through sieve. Return oil to pot and fry garlic until very light golden, about 1 more minute (do not burn). Remove from heat. Add spices, peanuts, vinegar and salt. Pour mixture over shallots and stir to cool.
Pour brine from Mozzarella Fresca package into a small pot. Top up with warm water, leaving enough room to submerge Mozzarella ball. Warm pot over medium heat until steaming (about 55 degrees C). Remove from heat. Add Mozzarella ball and let stand, turning occasionally, until softened and warmed through, but not melted, about 15-20 minutes. Gently warm water again, if needed.
Pat Mozzarella dry; place into a shallow dish. Top with chili crisp and serve with warm baguette slices and a sharp knife for slicing. Serve with extra bread to soak up extra flavoured oil.
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Hands on time: 25 minutes
Total Time: 25 minutes
Makes: 4 servings
Ingredients:
¼ cup of mint
¼ cup oregano leaves
¼ cup dill
¼ cup parsley
3-4 slices fresh jalapeno (optional)
2 Tbsp olive oil
1 Tbsp red wine vinegar
1 Tbsp water
1 tsp liquid honey
Pinch of salt
1 tbsp olive oil
1 pkg Saputo Cheese Patties, patted dry
4 brioche slider buns, halved
Toppings:
Baba Ghanouj
Roasted Red Peppers
Crispy Onions
Method:
In small blender or food processor, combine mint, oregano, dill, parsley, jalapeno (if using), olive oil, vinegar, water, honey and salt. Blend until smooth.
Heat oil in nonstick skillet over medium heat; fry Cheese Patties, flipping once, until browned on both sides, about 2 minutes per side.
Spoon a dollop of baba ghanouj onto bottom buns, top with Cheese Patties, roasted red peppers, drizzle with herb sauce and top with crispy onions. Sandwich with top buns and serve.
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Hands on time: 30 minutes
Total Time: 1 hour 15 minutes
Makes: 4 servings
Ingredients:
Puttanesca Sauce:
1 tbsp olive oil
2 anchovy filets, finely minced
5 kalamata olives, finely chopped into paste
1 ½ tsp capers finely chopped into paste
1 clove garlic, minced
6 basil leaves, finely chopped
1 cup Passata (strained tomatoes)
1/2 tsp granulated sugar
1/4 tsp red chili flakes
Pinch of sea salt (optional)
Freshly Ground black pepper
2 eggs
3/4 tsp sea salt
Freshly cracked black pepper
1/2 cup all-purpose flour
3/4 cups Seasoned Italian Breadcrumbs
1 container (200g) Saputo Bocconcini, drained
Canola Oil for Frying
Basil or parsley leaves to garnish
Method:
Heat olive oil in small pot over medium heat. Add anchovy, olives, capers, garlic and basil. Cook, stirring for 1 minute. Add finely chopped tomatoes, sugar, chili flakes, salt (if using) and pepper. Bring to simmer, reduce to low and cook, stirring occasionally, until thickened, about 3-5 minutes. Remove from heat and cover.
In medium bowl, whisk together eggs and 1/4 tsp salt. In another medium bowl, whisk together flour and remaining salt. Pour breadcrumbs into third medium bowl.
Bread Bocconcini by first dipping them into flour, then into egg mixture, then into breadcrumbs, pressing to coat. Repeat with egg and breadcrumbs once more for a double coating. Repeat one more time if any holes are visible. Arrange on a plate. Freeze for 45 minutes.
In skillet, heat about 1 inch of canola oil to 350F (176C). Fry Bocconcini, flipping occasionally until golden brown, about 1-2 minutes. Move to paper towel-lined plate to drain.
Garnish with basil leaves and serve immediately with sauce for dipping.
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Hands on time: 10 minutes
Total Time: 10 minutes
Makes: 8 servings
Ingredients:
200g grams Saputo Lactose-Free Feta
3/4 cup lactose-free Greek yogurt
1 clove garlic, minced
3 tbsp of olive oil
Splash of good quality olive oil
Drizzle of honey
2 Tbsp roughly chopped pistachios
Thinly sliced mint leaves
Warmed Pita bread, cut into wedges
Optional Toppings:
Sliced Figs
Warming spices
Lemon zest
Pickled garlic
Pickled Red Onion
Fried Shallots
Chili flakes
Method:
In food processor, combine Feta, yogurt, garlic and olive oil. Blend until smooth. (Optional Step: Scrape through a fine-mesh sieve with spatula for ultimate creaminess).
Spoon Feta mixture onto a serving plate and spread into a shallow circle. Top with olive oil, honey, pistachios, mint and any additional desired toppings. Serve with warmed pita bread.
Find more tasty recipes at saputo.ca!
Serves 6
“The key is to stack the eggplant into the pan very tightly. That way, when you turn it out, you get a spiralled dish where each slice comes off like petals.”
Serves 4-6
This is the salad equivalent of getting catfished. All the ingredients come together and trick your brain into thinking you’re eating a delicious Caesar salad — but there’s NO mayonnaise and NO anchovies anywhere. The only thing it has in common with a Caesar are the croutons and the cheese. Hail, Caesar!
Special Equipment
Tahini Caesar dressing (Makes 2 cups)
Salad