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Berry Wreath

In December, dips should always look this festive!

Course Appetizers & Sides, Seasonal

Ingredients

• ¾ cup cream
• 3 cups Miceli's Ricotta Cheese
• ¾ cup powdered sugar
• ¼ cup raspberry jam
• 8 strawberries stems removed
• ½ cup raspberries
• ½ cup blackberries
• ¼ cup blueberries
• 14 leaves mint

Instructions

• Beat the cream on high speed for about 3 minutes.
• Combine the ricotta and sugar, fold the mixture into the cream, and then transfer it to a plate in the shape of a ring.
• Add the jam to a pan over medium heat, and then let it cook for about 3 minutes.
• Add it to the ricotta mixture, and then add the strawberries, raspberries, blackberries, blueberries, and mint.

Notes

Serve with graham crackers or another sweet chip! Dry the berries fully to prevent a watery dip.

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Zucchini Crisps

A crunchy veggie coated in our parmesan!

Course Appetizers & Sides

Ingredients

• 1 tablespoon oil
• 2 zucchini sliced
• ½ cup Miceli's Parmesan Cheese grated
• ½ cup bread crumbs
• ¼ teaspoon salt
• ¼ teaspoon pepper

Instructions

• Preheat your oven to 450℉.
• Combine the parmesan, crumbs, salt, and pepper.
• Add the oil to the zucchini, and then add the parmesan mixture.
• Add it to a foil-lined baking sheet, and then let it bake for about 15 minutes.

Notes

Make a double batch for extended snacking! We did thin slices of zucchini for maximum crunch.

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Scalloped Potatoes

Layer upon layer of cheesy goodness!

Course Appetizers & Sides

Ingredients

• 1 teaspoon shortening
• 1 cup Miceli's Cheddar Cheese shredded
• ⅔ cup Miceli's Mozzarella Cheese shredded
• 1 cup cream
• 3 cloves garlic
• 1 tablespoon thyme leaves
• 1¼ teaspoons salt
• ⅛ teasoon pepper
• 5 russet potatoes peeled & sliced

Instructions

• Preheat your oven to 450℉, and grease a 1½-quart baking dish with the shortening.
• Combine the cheddar, mozzarella, cream, garlic, thyme, salt, pepper, and potatoes, and then add the mixture to the dish.
• Add the dish to a foil-lined baking sheet, and then let the potatoes bake for about 1 hour & 20 minutes.

Notes

The baking sheet will catch any drips from your dish. You could also try using our mild cheddar for a new flavor! 

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Corn Salad

Easily our best grilled vegetable!

Course Appetizers & Sides

Ingredients

• 2 tablespoons butter quartered
• 4 ears corn
• 1 cup cherry tomatoes halved
• 3 green onions sliced
• 2 tablespoons oil
• 1 tablespoon Miceli's Parmesan Cheese grated
• ¼ cup basil leaves torn
• 1 teaspoon salt
• ⅛ teaspoon pepper

Instructions

• Preheat your grill to 400℉.
• Divide the butter between the corn, wrap it in foil, and then add it to the grill.
• Let it cook for about 4 minutes, turn it over, and then let it cook for about 4 more minutes.
• Repeat this process two more times, and then let it cool for about 10 minutes.
• Remove the kernels from the ears, and then add the tomatoes, onions, oil, parmesan, basil, salt, and pepper.

Notes

Grilling fresh corn will bring you the best flavor! You could substitute cooking methods or use canned or frozen when needed.

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Herbed Gnocchi

Every herb you can think of combined with our ricotta!

Course Appetizers & Sides

Ingredients

• 15 ounces Miceli's Ricotta Cheese
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• 1 tablespoon thyme leaves
• 4 tablespoons parsley leaves chopped & divided
• 2 tablespoons mint leaves chopped & divided
• 2 leaves basil chopped & divided
• ⅔ cup flour
• 2 tablespoons flour
• 2 tablespoons oil
• 2 cloves garlic smashed
• ½ teaspoon lemon zest

Instructions

• Combine the ricotta, salt, pepper, thyme, 2 tablespoons of the parsley, 1 tablespoon of the mint, 1 leaf of the basil, and the ⅔ cup of flour.
• Roll the mixture into balls, roll them in the remaining flour, and then add them to a foil-lined baking sheet.
• Bring a pot of water to a boil, add the gnocchi, and then let it cook for about 4 minutes.
• Add the oil, garlic, remaining parsley, remaining mint, and remaining basil to a skillet over medium heat, and then let the mixture cook for about 1 minute.
• Add the gnocchi, let it cook for about 16 minutes, and then add the zest.

Notes

When the gnocchi float, they are nearly cooked! Feel free to add some grated parmesan on top.

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Queso Fundido con Chorizo

This queso recipe is a chart-topper!

Course Appetizers & Sides

Ingredients

• 4 ounces chorizo
• 2 teaspoons oil
• 1 red onion chopped
• 1 clove garlic grated
• 5 teaspoons flour
• ½ cup Mexican lager
• 5 tablespoons green chiles chopped
• ¾ cup milk
• 1 cup Miceli's Mozzarella Cheese shredded

Instructions

• Add the chorizo to a skillet over medium-high heat, let it cook for about 4 minutes, and then drain it.
• Reduce the heat to medium, add the oil and onion, and then let them cook for about 5 minutes.
• Add the garlic and flour, let the mixture cook for about 1 minute, and then add the lager.
• Bring it to a boil, add the chiles, and then let it cook for about 2 minutes.
• Add the milk, bring it to a boil, and then add the mozzarella.
• Let it cook for about 2 minutes, and then add the chorizo.

Notes

Stir the mixture often so everything melts together evenly. We served it with tortilla chips!

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Mini Mozzarella Sticks

Your favorite Miceli's snack in bite-sized form!

Course Appetizers & Sides

Ingredients

• 2 eggs beaten
• 2 teaspoons kosher salt divided
• ½ cup flour
• 2 cups bread crumbs
• 12 ounces Miceli's Mozzarella String Cheese sliced
• 8 cups oil
• ½ cup mayonnaise
• ½ cup sour cream
• 2 tablespoons lemon juice
• 1 jalapeno pepper seeds removed & chopped
• 1 tablespoon parsley leaves chopped
• 1 tablespoon shallot chopped
• 1 clove garlic grated
• ⅛ teaspoon pepper

Instructions

• Whisk together the eggs and 1 teaspoon of the salt.
• Add the flour, egg mixture, and bread crumbs to the mozzarella, add it to a parchment-lined baking sheet, and then refrigerate it for about 30 minutes.
• Add the oil to a pot, and then bring it to 350℉.
• Add the mozzarella, let it cook for about 1 minute, and then drain it.
• Combine the mayonnaise, sour cream, juice, jalapeno, parsley, shallot, garlic, and pepper.

Notes

We add the flour, egg mixture, and bread crumbs to shallow bowls and roll the mozzarella in each one. The dip is optional, but it’s incredibly good!

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Egg Cheese Ball

An Easter appetizer for the center of your holiday spread!

Course Appetizers & Sides, Seasonal

Ingredients

• 1 cup Miceli's Cheddar Cheese shredded
• 8 ounces cream cheese
• ½ teaspoon hot sauce
• ¼ teaspoon garlic powder
• ¼ teaspoon oregano
• ¼ teaspoon pepper
• 2 tablespoons cranberries chopped
• 2 tablespoons parsley leaves chopped

Instructions

• Beat together the cheddar, cream cheese, sauce, garlic, oregano, and pepper.
• Roll the mixture into a ball, and then add the cranberries and parsley.

Notes

Pinch one end of the cheese ball to turn it into an egg! We used a toothpick to create jagged lines to fill with the cranberries and parsley.

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