Marinated Fontina Antipasto

1 wedge (about 1/2 lb) Fontina Cheese, cut into cubes

1/2lb fresh mozzarella, cut into cubes

1 cup pitted Italian Green olives

1 cup pitted taggiasca olives

1 cup artichoke hearts, quartered

4 cloves of garlic

2 sprigs fresh rosemary

1 pinch dried thyme

1/4 cup olive oil

1/4 cup champagne vinegar

juice of half a lemon

juice of 1 orange

pinch of salt and pepper

Mix all ingredients and refrigerate until ready to serve. Allow to marinate at least one day for best flavor. Serve with crackers, sour dough rounds or a fresh sliced baguette. Enjoy!!



Cheesy Artichoke Bread

10592901_924822067570130_5070031051072181812_nPreheat oven to Broil. Line on baking pan with foil

1 loaf crusty Italian bread, sliced down the center

1/4 cup of butter

1 Tbsp chopped garlic

12 artichoke hearts that have been packed in water, chopped

1-1/2 cups shredded mozzarella cheese

1/2 cup shaved parmesan cheese

1/2 cup sour cream

1/2 cup shaved parmesan for top of bread

In a skillet melt butter, add garlic and cook just until garlic gets toasty. Add artichoke hearts, mozzarella, 1/2 cup parmesan and sour cream. Stir until combined well, once combined remove from heat.

Place cut bread on your prepared baking sheet. Slather your artichoke mixture on top of your bread and then top with other 1/2 cup of shaved parmesan. Broil 3-5 minutes watching very closely as you do not want to burn your bread but you do want to melt your cheese. Slice and serve warm. ENJOY;)

Recipe Adapted from The Girl Who Ate Everything

Caprese Pasta Salad


1 Lb box Radiatore Pasta, cooked to al dente and rinsed

12 oz grape tomatoes, cut in half

1/2Lb block mozzarella cheese, cut into cubes

8 leafs fresh basil, chiffonade

2 cloves of garlic, pressed through a garlic press

1/3 cup balsamic vinegar

3 Tbsp olive oil

First Cook your pasta, rinse and drain, let cool and then place in a medium size bowl. Cut your grape tomatoes in half and add to the bowl. Cut your mozzarella into small cubes and add to bowl. Chiffonade your basil and add to your bowl of pasta.

In a small bowl place pressed garlic. Whisk garlic with vinegar, continue whisking olive oil slowly in. Once all combined pour over your bowl of pasta and toss. Set in fridge to chill until ready to serve. ENJOY :):) This is part of a group post so please make sure to follow the links below and go check out all of the other ladies yummy recipes!!:)

Mexican Stuffed Pasta Shells from Moore or Less Cooking

Triple Cheese Ham Bake from The Rowdy Baker

Spring Pasta Salad from Hun What’s for Dinner

Greek Pasta Salad from Tampa Cake Girl

Chipotle Ranch Pasta Salad from Cooking From A SAHM