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RECIPES WITH

ROMANO

Spinach Salad with Prosciutto Dressing

6 Tbsp. olive oil

1/2 cup prosciutto, chopped

10 oz. fresh spinach

2 1/2 cups fresh mushrooms, sliced

1/2 cup walnuts, chopped

1/2 cup BelGioioso Romano, grated

2 Tbsp. garlic, minced

6 Tbsp. dry white wine

6 Tbsp. fresh lemon juice

2 Tbsp. sugar

Heat oil in heavy skillet over medium heat. Add prosciutto and garlic. Sauté 3 minutes. Add wine, lemon juice and sugar. Simmer 5 minutes. Place into bowl and cool. Season to taste with salt and pepper. Combine spinach, mushrooms, walnuts and cheese in a large bowl. Toss with enough dressing to season to taste. Serves 4.

Tuscan Bruschetta

1 cup sun-dried tomatoes in oil

1/2 cup pine nuts

1/2 cup olive oil

1/2 cup green onion, sliced

1 cup BelGioioso Romano, grated

1 cup BelGioioso Parmesan, shredded

24 slices crusty bread

Salt and pepper

Chop tomatoes coarsely. Toast pine nuts in olive oil. Mix tomatoes, nuts, onions, cheese and spices. To assemble, spread 1-2 Tbsp. of topping on each slice of bread. Bake at 400F for 6-8 minutes or until golden brown. Serve immediately.

Baked Pesto Potatoes

2 garlic cloves

1 cup basil leaves

1 cup parsley sprigs

1/2 cup plus 2 Tbsp. chicken broth, divided

4 Tbsp. BelGioioso Romano, finely grated and divided

2 Tbsp. lemon juice

4 tsp. olive oil, divided

1/2 tsp. salt

Cooking spray

6 cups potatoes, sliced 1/8" thick, divided

Preheat oven to 425F. Blend garlic, basil and parsley in food processor and process until minced. Add 2 Tbsp. broth, 2 Tbsp. BelGioioso Romano, lemon juice, 2 tsp. oil, and salt. Process until smooth.

Spread 2 tsp. oil in 11"x17" baking dish coated with cooking spray. Arrange 2 cups potatoes in bottom of baking dish; spread 3 Tbsp. basil mixture over potatoes and sprinkle with 2 tsp. cheese. Repeat procedure with 2 cups potatoes, 3 Tbsp. basil mixture and 2 tsp. BelGioioso Romano cheese. Top with 2 cups potatoes.

Microwave 1/2 cup broth on high for 1 1/2 minutes. Pour over potatoes; spread on remaining basil mixture. Cover with foil and bake for 45 minutes. Uncover; sprinkle with 2 tsp. BelGioioso Romano cheese and bake an additional 15 minutes or until tender. Serves 6.