Katie Park - Specialty Food
Manager
Tomato-Buffalo Mozarella
Stack
Preparation:
1) Cut each tomato across into four slices
(make sure each slice is the
same thickness),
totaling 16 round slices.
2) Cut each Buffalo Mozzarella ball into
4 pieces, totaling 8 round slices.
3) Place 2 pieces of basil on each of
4 plates, with stems touching.
4) Top with a slice of tomato, then two
basil leaves and then a round slice
of mozzarella.
5) Repeat again until you have a stack
of 4 tomatoes and 2 pieces of
mozzarella on
each plate with basil between each later.
6) Drizzle with Balsamic Glaze and sprinkle
with sea salt and freshly
ground pepper.
Chicken Breasts Stuffed with
Goat Cheese, Peppadews &
Basil
(Serves 4)
Preparation:
1) Preheat oven to 375°F
2) Place the chicken breasts between wax
or parchment paper and using a
mallet or meat
pounder flatten the chicken breasts (you can also purchase
thin sliced chicken
breasts at the store).
3) Separate the goat’s milk cheese into
2 ounce portions and spread on the
center of each
breast.
4) Take each peppadew and tear in half
with your fingers.
5) Top the goat cheese with 3 peppadews
and basil.
6) Roll up and secure with toothpicks
making sure none of the goat’s milk
cheese can escape.
Sprinkle with salt pepper.
7) Using an oven safe skillet (prepared
with non-stick cooking spray), sear the
chicken breast
rolls on each side over high heat until they are lightly
browned...1 to
2 minutes a side.
8) Remove pan from the burner and bake
in the oven for 15 minutes until
the chicken is
tender and cooked through.
Tawny Port Marinated Figs
& Montagnolo Cheese
(Serves 4)
Ingredients:
1) 1 cup Tawny Port
2) 8 fresh figs - stems removed and cut
in half
3) 8 oz. Montagnolo Cheese or Cambozola
- separated into Four 2 oz. pieces
4) ¾ cup chopped Toasted Walnuts
Preparation:
1) In a medium saucepan, bring the tawny
port to a boil and reduce to
medium-low.
2) Add the figs cut side down, and cook
for 5 minutes or until they begin to
feel soft but
not squishy.
3) Remove the figs with a slotted spoon
and place 2 figs on each of 4 individual
plates.
4) Top the figs with the cheese right
away (to ensure that the cheese melts
right away).
5) Increase the heat to high for the remaining
port and reduce until it has a
syrupy consistency...about
1 to 2 minutes. Careful not the burn it!
6) Sprinkle the figs and cheese with the
chopped, toasted walnuts and drizzle
the syrup over
them.
7) Serve at once.
Some chocolate and
other items
sold at the Curious
Grape
In the Studio Kitchen
with
Lindsey Gustin (Right)
and Katie Park (Left)