Recipes: Caviar and Petit Toast - Asiago Sun-Dried Tomato Spread - Meatballs with Jam/Jelly

When I went to work on the 29th everything I wanted to sample hinged on cheese and the cheeses I needed were sold out.  I was stuck for what to sample.   

This first recipe ... well, customers hate when I do this ... create and have no measurements for them. It was a little of this, a little of that and taste as I went along.  But in the end ... DELICIOUS!  Customers kept coming back for more, and more, and more ...

Caviar and Petit Toast

8 oz. Mascarpone

Fresh chives, chopped

Fresh dill, chopped

Juice from Meyer Lemon

Petit Toasts

1 jar Romanoff Black Whitefish Caviar

In a medium bowl, mix together first four ingredients, to taste.  Spread on mini toast.  Garnish with caviar. Serve.

*****

In my post on Dec. 28th, for the Asiago Garlic Spread, I mentioned "I'll try this with Stonewall Kitchen's Sun-Dried Tomato Pesto or Artichoke Pesto".  With my wine tasting on the 29th, I used Stonewall Kitchen's Sun-Dried Tomato Pesto.  BINGO!  We had a winner.   Customers could not stop eating and they were telling other customers they had to try it.  On top of that, TWO ingredients and NO measuring.  EASY, QUICK and DELICOUS.

Asiago Sun-Dried Tomato Spread
1 jar Stonewall Kitchen Sun-Dried Tomato Pesto
1 container Pine River Aged Asiago, softened

Place ingredients in a medium mixing bowl.   Mix until thoroughly blended.  

*****

Lastly, I realized that I did not post any recipes for the meatballs I sampled out for holiday ideas.  These were a HUGE hit and I can't say that one flavor was prefered over another.

Meatballs with Jam/Jelly
1 lb. frozen meatballs, defrosted
1 jar Stonewall Kitchen Jam/Jelly

Place meatballs and jam/jelly:
Option 1:  
     In a slow cooker.  Heat on HIGH for 1 hour and stir often. 
     Lower slow cooker to LOW and serve. 

Option 2:  
     In a medium pot on the stove.  Turn heat to medium high and 
     cook, while stirring, until heated through. Serve.

Option 3:  
     In an oven proof dish. Heat in a preheated 350^o oven. Cook for 
     30 minutes, making sure to stir.  Serve.

Two ingredients and all you have to do is stir so the jam/jelly coats the meatballs.  Flavorful and a breeze to prepare.  I may have to sample this again when I sample for Super Bowl ideas.