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Crisp Polenta with Pesto and Bocconcini 200g Instant polenta 20g (1/4 cup) finely grated parmesan 20g Butter 12 Drained sun-dried tomatoes, halved 12 Bocconcini cherries, halved Pesto 1 Clove of garlic, crushed 1 Cup firmly packed basil leaves 20g (1/4 cup) finely grated parmesan 2 Tablespoons of pinenuts, roasted 1/4 Cup olive oil Method Add garlic, basil, parmesan and pinenuts and blend until finely chopped, then slowely add olive oil until mixture forms a smooth paste. Season pesto to taste. Bring 1 cup of water to the boil in a saucepan and add a pinch of salt. Whisk in polenta slowly, the add parmesan and butter and stir over low / medium heat for five minutes or until the mixture comes away from the side of the pan. Smooth polenta onto a greased, base lined 18 x 28 cm cake tin and cool to room temperature. Cover with plastic wrap and refrigerate or 2 hours or until firm. Turn polenta out onto board, cut into 3cm squares and place on a baking tray. Grill under heat for 3 ­ 4 minutes or until crisp. Cool slightly. Place a spoonful of pesto on each square, top of a piece of sun-dried tomato and a slice of bocconcini and serve immediately. Serves 6 Bocconcini and bread salad 1 Loaf (300g) ciabatta bread, cubed 1 Clove garlic, crushed 1/2 Cup extra virgin olive oil 6 Vine-ripened tomatoes 1 Tablespoon red wine vinegar 2 x 210g Bocconcini (Poddle) 100g Kalamata olives, pitted 1/2 Cup fresh basil leaves Sea salt and pepper, to taste Method Combine bread, garlic and 1/4 cup of olive oil in an ovenproof dish. Bake at 200c for 20 minutes or until lightly browned. Cut a shallow cross in the base of each tomato and blanch in boiling water for 10 seconds or until skin starts to lift from flesh. Refresh in cold water. Peel and de-seed tomatoes over a strainer to collect the juice. Chop tomato flesh, discard skin and seeds. Combine tomatoes, juice, bread, remaining olive oil and vinegar. Add halved bocconcini and remaining ingredients and combine gently. Serves 6 Cucumber, Tomato Salad with Bocconcini 200gm tub of Mamma Lucia Bocconcini 1 pint container of grape tomatoes 1 large English cucumber 3 tbsp olive oil 2 tbsp balsamic vinegar 1 tsp mixed herbs Method Peel and chop the cucumber into bite-size pieces and place in a large bowl. Add the grape tomatoes and the bocconcini and mix well. In a small bottle add the olive oil and balsamic vinegar and season to taste with salt and pepper. Pour over the salad mix and stir through so that it coats evenly. Serve and enjoy with bbq meats. Wrapped Bocconcini Spendini 12 Mamma Lucia bocconcini cut in half 12 to 18 slices prosciutto 30 pieces about (4cm cubes) of calabrese or focaccia Olive oil for brushing kebabs 5 anchovy fillets minced Lemons for squeezing Method Soak bamboo skewers in water, you will need about 5 pieces of bread, 2 pieces of prociutto and 2 or 3 bocconcini for each skewer. Wrap the bocconcini in prosciutto. Starting and ending with a pieces of bread thread ingredients alternately on the skewer and lightly brush with oil. For the sauce heat the oil and minced anchovy and add the juice of 1 lemon just before serving in a small bowl. Barbeque or grill the skewer until the cheese starts to melt a little and the prosciutto browns. Serve kebabs with the sauce on the side for people to serve themselves. Braised broccolini with mozzarella 360gm (2 bunches) broccolini 4 tbsp olive oil 2 eschalots or 1 onion finely diced 2 cloves of garlic minced 250ml of chicken stock Salt and pepper 200gm Mamma Lucia mozzarella cut into slices Method Trim the bottom of the broccolini stalk and wash well. Heat olive oil in a saucepan and lightly fry the onion and garlic for a minute. Add the broccolini and fry at a medium heat for a further minute. Add the chicken stock and simmer gently for 4-5 minutes. The broccolini stems should be tender then season with salt and pepper. Arrange them on a serving plate while still hot and place the mozzarella slices on top before serving.

Fresh Cheese Co. (Aust) Pty Ltd 95 - 97 Riggall Street Broadmeadows, Victoria, 3047 Phone:  +61 03 9301 9444 Fax:  +61 03 9309 1066