In a mixing bowl, combine Bacio mozzarella, parmesan, chopped garlic, chopped pepperoni, and chopped oregano, mix until evenly combined.
Using a tablespoon, scoop mixture onto silicone baking pans forming small circles, flatten slightly to spread cheese evenly, make sure you leave space between circles for expansion as cheese melts.
Place baking pans in 350-degree oven for 5-7 minutes, or until cheese starts to brown around the edges.
Remove from oven and allow to cool completely, cheese will get crispy as it sits and dries out.
Serve in baskets with tomato-basil jam on side for dipping.
Ingredients
2 cups Bacio® Mozzarella LMWM Shred Premium
3 tbsp Piancone® Parmesan Reggiano, grated
1 tsp Peak Fresh Produce® Garlic, finely chopped
1/4 cup Roma® Pepperoni, chopped
1 1/2 tbsp Peak Fresh Produce® Oregano, chopped
Tomato-Basil Jam
Directions
Heat oven to 400-degrees.
Blanch and remove skins from tomatoes by cutting an x in the end opposite the stem, drop in boiling water for 30-45 seconds, immediately remove and place in ice bath. When cooled, peel the skin off tomato, and cut in half lengthwise, place on silicone lined baking sheet, drizzle with olive oil and season with salt and pepper.
Place in oven and bake for 20-30 minutes until tomatoes start to brown. Remove from oven and allow to cool for a few minutes.
Turn oven down to 350-degrees. Transfer to mixing bowl, add balsamic glaze, pesto and salt and pepper. Mix well with spoon until the tomato starts to break down and form a paste like jam. Set aside for service.
Ingredients
2 tbsp Piancone® Oil, Olive, Extra Virgin
5 ea Peak Fresh Produce® Tomato(es), Roma
1 tsp Piancone® Balsamic Vinegar Glaze
1 1/2 tsp Roma® Basil Pesto, no nuts, GF
salt and pepper, to taste
Chef David McGurn - Executive Chef, Performance Foodservice - Springfield
