Asiago Cheese Ciochetti (tapas / appetizers) Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Cheese Dishes · Cooking Club · Italy

Asiago Cheese Ciochetti (tapas / appetizers)

From Dorothy McNett's recipes at Asiago is a DOC (registered from the area) cheese from the Asiago foothills in and around Torento and used all over Italy and especially in Venice, dating back over 1,000 years ago. It is traditionally served with Prosecco.

1 cup grated Asiago cheese
1 clove garlic, very finely minced
1/2 cup very diced cooked prawns or baby shrimp
1 tablespoon snipped fresh Italian parsley
pinch of salt
pinch of freshly ground pepper
baguette slices, sourdough or regular
radicchio, or other crispy greens as desired
sprinkles of extra virgin Italian olive oil
cooked whole prawns for serving

Preheat the broiler. In a bowl combine the grated cheese, minced garlic, diced prawns or shrimp, parsley, salt and pepper. On a baking sheet arrange the bread slices in a singer layer and spread the cheese mixture evenly on the slices. Broil for about 3 minutes, or until the cheese has melted and is lightly browned. Arrange the radicchio leaves and the cooked whole prawns on a beautiful serving platter and just sprinkle each with dollops of olive oil. Place the hot bread slices on the same plate and serve immediately as a finger food appetizer along with chilled Italian Prosecco.

Recipe created 2015-08-09.

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