Here are some sample recipes that feature our products! These recipes are sure to elevate any menu.
Appetizers
Burrata Bruschetta Toasts
These delicious bruschetta toasts use our Burrata alla Panna balls! Di Stefano's Italian style cheeses are sourced from Southern California. Shop local by calling now and placing an order.
Burrata Bruschetta Toasts
These burrata bruschetta toasts serve as a perfect summer appetizer. They are simple, light, appealing, and taste amazing!Burrata Bruschetta Toasts - Yes to Yolks
Ingredients
Bruschetta Topping
- 2 cups cherry or grape tomatoes halved
- ¼ cup chopped red onion
- 1 garlic clove grated or very finely minced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup chopped fresh basil
Toast
- 8 slices of crusty bread
- Olive oil
- 1 whole garlic clove peeled
- Salt and pepper
- 2 large balls of burrata cheese
- Balsamic glaze for garnish
- Additional basil leaves for garnish
Instructions
FOR THE BRUSCHETTA TOPPING:
- Combine all the ingredients in a large bowl and toss well to combine. Taste and adjust seasoning, as needed.
- I like to do this at least 15 minutes before serving so the flavors have some time to meld.
FOR THE TOASTS:
- Preheat the oven to 400°F and spread the sliced bread out in an even layer on a baking sheet. Drizzle each bread slice with a little olive oil and sprinkle with salt and pepper.
- Bake for 10-12 minutes, or until the edges of the toasts are golden and crisp.
- Remove the bread from the oven and carefully rub the garlic clove all over the surface while they are still hot.
- Allow to cool slightly before topping with the bruschetta mixture.
- Gently tear the burrata balls into large chunks and add them to the toasts. Garnish with additional salt, pepper, balsamic glaze, and basil leaves.
- Serve immediately.
Baked Cream Cheese Jalapeño Poppers
Try out these simple, yet delicious Jalapeño poppers using our signature Gina Marie Cream Cheeses! The cream cheese is made with 3 simple ingredients-cultured milk, cream, and salt in an old-fashioned, 3 day process of draining the cream cheese in muslin bags. Gina Marie Cream Cheese has a cult following for its lighter, fuller texture and fresh, creamy flavor. Give it a look!
Baked Cream Cheese Jalapeño Poppers
"I made these cream cheese jalapeño poppers after a number of unsatisfactory attempts at making deep-fried poppers. I modified a recipe by Emeril and came up with this. It's much easier than frying, and everyone in our family agrees they're at least as good as (if not better than) any fried poppers they've had! We love hot peppers and always make this recipe with the ones we grow in our garden every year."- Sandybreit
Ingredients
- 8 ounces cream cheese softened
- 1 cup finely shredded Cheddar cheese
- 1 ½ tablespoons taco seasoning mix
- 12 medium jalapeno peppers halved lengthwise and seeded
- 2 tablespoons fine bread crumbs or to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
- Blend cream cheese, Cheddar cheese, and seasoning mix together in a bowl. Spread mixture into jalapeño halves and arrange onto the prepared baking sheet. Sprinkle bread crumbs over cheese filling.
- Bake in the preheated oven until peppers are just tender, 20 to 30 minutes.
Notes
"If you aren't a fan of taco seasoning, try stuffing the peppers with a mixture of cream cheese, mozzarella, and chopped pepperoni. Or try cream cheese, blue cheese, and a bit of dry ranch dressing mix, or whatever sounds good to you!"
French Onion Soup Gratinée
This tasty soup uses our ready-to-use beef and chicken broths from Haco Swiss! These bases are special made in Switzerland to ensure high-quality soup mixes.
French Onion Soup Gratinée
Simple and delectable french onion soup.French Onion Soup Gratinée Recipe (allrecipes.com)
Ingredients
- 4 tablespoons butter
- 2 large red onions thinly sliced
- 2 large sweet onions thinly sliced
- 1 teaspoon salt
- 1 48 fluid ounce can chicken broth
- 1 14 ounce can beef broth
- ½ cup red wine
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh parsley
- 1 sprig fresh thyme leaves
- 1 bay leaf
- 1 tablespoon balsamic vinegar
- salt and freshly ground black pepper to taste
- 4 thick slices French bread
- 8 slices Gruyère cheese at room temperature
- ½ cup shredded Asiago cheese at room temperature
- 4 pinches paprika
Instructions
- Melt butter in a large pot over medium-high heat. Stir in red onions, sweet onions, and salt. Cook, stirring frequently, until onions are caramelized and almost syrupy, about 35 minutes.
- Stir in chicken broth, beef broth, red wine, and Worcestershire sauce. Bundle parsley, thyme, and bay leaf with kitchen twine; add to the pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard herb bundle. Reduce heat to low; stir in vinegar and season with salt and pepper. Cover soup and keep warm over low heat while you prepare the toast.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet and broil, turning once, until well toasted on both sides, about 3 minutes. Remove from heat; do not turn off the broiler.
- Arrange 4 large oven-safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice of toasted bread, 2 slices Gruyère cheese, and 1/4 of the Asiago cheese. Sprinkle a little bit of paprika over the top of each one.
- Cook under the hot broiler until bubbly and golden brown, about 5 minutes. Cheese will cascade over the sides of the crock and form a beautifully melted crusty seal as it melts.
- Serve hot and enjoy!
Notes
You can substitute Italian bread for French bread, Swiss for Gruyère, and mozzarella for Asiago.
Please note the differences in yield and ingredient amounts, as well as the use of cheesecloth for the herbs when using the magazine version of this recipe.
Pastries and Desserts
Lychee and Rose Cupcakes
These delicious cupcakes use our RaviFruit Lychee Purees! By purchasing our purees, you ensure high quality and consistent purees, while also saving time.
Lychee Rose Cupcakes
These delicious cupcakes are lychee and rose flavored topped with a lychee rose cream. This simple recipe uses no egg separation, baking powder, or baking soda. Lychee Rose Cupcakes — Mama Ding's Kitchen (mamadingskitchen.com)
Ingredients
For the Sponge Cake
- 5 Large Eggs
- 150 grams caster sugar
- 120 grams plain flour
- 1 tsp rose syrup
- 2 tbsp lychee puree
For the Lychee Rose Cream
- 300 grams cold whipping cream
- 1 tbsp icing sugar
- 2 tbsp lychee puree
- 1-2 tbsp rose syrup
- Dried roses or lychees for decorations
Instructions
- Preheat the oven to 180 C/350 F.
- In your mixer bowl, add 5 eggs and the sugar. Beat on low speed for 2 mins then increase to high speed and beat for 13 mins or longer until the volume is tripled.
- Reduce to low speed. Add in the rose syrup and the lychee puree. Mix until well-combined.
- Detach the mixer bowl from the mixer and using a spatula, fold in the flour in 3 batches. Do not overmix to maintain the fluffiness of the cake. Spoon the cake batter into paper cups/cup cake moulds. Fill up to 2/3 full.
- Bake in the preheated oven at 180 C/350 F for 25 - 30 mins. The cup cakes are done when a skewer inserted in the center comes out clean. Leave them in the oven for 10 mins. Remove from oven and cool on a wire rack. Allow to cool completely before unmoulding and frosting with the lychee rose cream.
To Prepare the Rose Cream
- Whisk the whipping cream, icing sugar, lychee puree and rose syrup on medium speed until thick and fluffy, about 5 - 6 mins. Do not overbeat the cream. Chill covered for 1 hour before using.
- When the cupcakes are cooled completely and the lychee rose cream is chilled enough, you can decorate your cake as desired. Fill up a piping bag and piped designs or scoop with a spoon to the top of the cupcakes.
- Decorate with the rose petals and lychees.
Notes
These cupcakes (without the cream) will keep for up to 3 days in a covered container at room temperature, up to a week in the refrigerator, and up to 3 months if frozen. Seal in a ziplock bag if freezing. Defrost in the chiller overnight before consuming.
If they are frosted with cream, try to finish them on the same day.
You can convert the cupcakes to a whole cake by using a 22 cm/8-inch baking tin. Line or grease the tin before pouring into the cake batter. Tap to release air bubbles. Bake in the preheated oven at 180 C/350 F for 45 - 50 mins. Leave in the oven for 10 mins before removing to cool on a wire rack. Unmold when cooled completely. Decorate with the lychee rose cream as desired. Add the rose petals and lychee pieces for decor if desired.
Specialty Cocktails
Fruity Pineapple Cocktail
Defeat the summer heat with a fruity cocktail! This drink has no added sugar, but all the sweetness needed comes from pineapple juices, strawberry, and mango purees. This pineapple and rum concoction is as beautiful as it is tasty.
Make this drink and many more with our RaviFruit fruit purees. The purees are of the highest quality and save you time!
Fruity Pineapple Cocktail
"Our cocktail recipe uses strawberry and mango purees for a deliciously intense fruity flavor. Of course, you can purchase cocktail mixers in a variety of flavors such as strawberry, peach or mango. However, I find that these have a lot of sugar and can sometimes taste artificial."-Ang
Ingredients
- 2 oz Strawberry Puree
- 4 oz Mango Puree
- 4 oz Pineapple Juice
- 4 oz Pineapple Rum
- 4 oz Coconut Rum
- Sparkling Water
- Ice
Instructions
- Pour ½ oz of Strawberry Puree into 4 glasses.
- Fill a large shaker with ice and add the mango puree, pineapple juice, pineapple rum and coconut rum.
- Shake well and pour slowly over the Strawberry Puree.
- Top with a little of the Sparkling Water to fill the glass.
- Garnish with a chunk of pineapple, strawberry, or fun tropical umbrella.