Current weekly ad Strack & Van Til - Valid from 11/05 to 12/02 - Page nb 7

Products in this weekly ad

belgioioso bacon parmesan sugar onion olive oil vinegar processor honey cheese garlic salt pepper strips bowl plate dip

Sec LTT Whipped Ricotta, Mascarpone and BELGIOIOSO’ Parmesan Dip with Bacon INGREDIENTS: 6 strips of bacon 1 medium yellow onion, thinly sliced © 1 Tbsp balsamic vinegar ¢ 1 Tbsp brown sugar 1 Thsp sea salt, divided © 12 02. BelGioioso Ricotta con Latte cheese ¢ 3 oz BelGioioso Mascarpone cheese 1 ‘2072 BelGioioso Grated Parmesan cheese 2 Thsp extra virgin olive oll ¢ 1 clove garlic, peeled ' Tbsp freshly ground black pepper 1 Tbsp thyme, minced, reserve a pinch for garnishing 1 Thsp hot honey, optional DIRECTIONS: Ina large skillet, add bacon slices and cook until slightly crisp, turning once. Remove from pan and drain over a paper-lined plate. When cool, crumble strips into bits, reserving 2 Tbsp for garnishing. Remove all but about 1 Tbsp of bacon grease from pan and add sliced onions. Cook over medium heat until soft, browned and caramelized. Add 1 tsp of salt and balsamic vinegar and brown sugar. Cook for 1 minute more. Rough chopped cooked onions and reserve about 2 Tbsp for garnishing. Set aside. To make dip, add ricotta cheese, mascarpone cheese, grated parmesan cheese, remaining extra virgin olive oil, garlic, remaining salt and pepper into the bowl of a food processor. Blend until completely smooth and creamy, about 2-3 minutes. Add caramelized onion and minced thyme (excluding reserved tsp.) and blend again to incorporate. Add bacon (excluding reserved bits) and mix in with a spatula. Scrape bowl and transfer dip to a serving dish. Garnish with remaining caramelized onion, bacon bits and thyme. Drizzle with hot honey if desired. Optional serve with Italian garlic toast.