Provolone Antipasto Salad

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Cheese(s): Provolone

Prep. Time: 30 min

Serves: 30 min

Cook Time: n/a

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Ingredients

  • 8 ounces Genoa salami, cut into bite-size pieces

  • 8 ounces sopressata or other hard salami, cut into bite-size pieces

  • 8 ounces Cucina Andolina Sharp Provolone cheese, cut into bite-size pieces

  • 8 ounces fresh mozzarella cheese, cut into bite-size pieces

  • 2 large tomatoes, cut into bite-size pieces

  • 1 (14 ounce) can artichokes, drained and cut into bite-size pieces

  • 1/2 (12 ounce) jar roasted red peppers, drained and sliced

  • 1/2 cup pitted and coarsely chopped Kalamata olives

  • 1/4 cup pitted and chopped green olives

  • 1 tablespoon extra-virgin olive oil

  • 3 tablespoons red wine vinegar

  • freshly-ground black pepper, to taste

  • 1/4 cup shredded fresh basil leaves

Directions

Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice. Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving. Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.

Three Cheese Garlic Scalloped Potatoes

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Cheese(s): Provolone, Parmesan, Romano

Prep. Time: 10 min

Serves: 1 hr 10 min

Cook Time: 1 hr

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Ingredients

  • 1 1/2 pounds Yukon Gold potatoes, thinly sliced

  • 2 tablespoons butter, divided

  • 1 pint heavy cream

  • 2 cloves garlic, thinly sliced

  • salt and pepper to taste

  • 2 cups shredded Cheddar cheese

  • 4 slices Cucina Andolina sharp Provolone cheese

  • 1/4 cup Cucina Andolina grated Parmesan cheese

  • 1/4 cup Cucina Andolina grated Romano cheese

Directions

Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray. Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper. Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.