Grimm’s Gouda Potato Skins
Preparation: 10 minutes
Cook Time: 1 ½ hours
Serves: 5 to 10 people
INGREDIENTS
5 large baking potatoes
1 L ( 4 cups) shredded Gouda cheese
400 g Grimm’s Turkey Pepperoni, sliced
3 chopped green onions
DIRECTIONS
Preheat oven to 200° C (400° F).
Bake potatoes in the preheated oven until tender,
about 1 hour.
Reduce oven temperature to 175° C (350° F).
Cut baked potatoes in half. Scoop out potatoes, leaving
a small layer on the skins. Cut halves into four strips.
Place strips on a medium sized baking sheet.
Thinly sprinkle 250 mL ( 1 cup) Gouda cheese over
potato strips.
Top with Grimm’s Turkey Pepperoni, followed by green
onions and remaining Gouda cheese.
Bake topped potato strips in the oven until cheese is
bubbly and lightly browned, about 30 minutes.
Serve warm.
Grimm’s
Turkey Pepperoni
Prosciutto Wrapped
Bocconcini Bites
Preparation: 10 minutes
Serves: 10
INGREDIENTS
24 1 ½ -in. cubes of cantaloupe
24 fresh small sage leaves
24 pieces Tre Stelle Mini Bocconcini
8 slices prosciutto, cut into thirds
DIRECTIONS
Place a sage leaf on top of each Bocconcini and wrap
with prosciutto and place on a cube of cantaloupe,
fastening with a toothpick.
For a more intense flavour, place bites
on a baking sheet and bake in a 190° C (375° F)
preheated oven for 8 minutes or until cheese begins
to melt. Remove from oven and place on cubes of
cantaloupe, fastening with toothpick.
Tre Stelle
Mini Bocconcini
A Buzzin’ Barbecue
Sauce
Preparation: 10 minutes
Cook Time: 25 minutes
INGREDIENTS
15 mL ( 1 tbsp) butter
1 large white onion, diced
3 garlic cloves, chopped
5 mL ( 1 tsp) hot sauce
15 mL ( 1 tbsp) soy sauce
45 mL ( 3 tbsp) Bee Maid Honey
30 mL ( 2 tbsp) ketchup
Freshly ground pepper
DIRECTIONS
Melt butter in a nonstick sauté pan set over
medium-low heat; add onion and garlic and
cook until onions are deep brown.
Add remaining ingredients and bring to a boil;
reduce heat and simmer for about 10 minutes
to let the flavours meld.
Season sauce with pepper to taste.
Bee Maid
