Oven Roasted Tomatoes, Goat Cheese Spread & Fresh Basil

12 pieces

1 full recipe of Oven Roasted Tomatoes

½ full recipe of Tuscan Goat Cheese Spread

12 small leafs of basil

Place a quarter size amount of goat cheese spread on each tomato. Garnish with basil leafs.

Grilled French Bread and Peach Tomato Bruschetta

6 servings

1 French baguette, sliced

1/2 stick butter, softened

1 tbsp. water

2 tbsp. olive oil

1 tbsp. Lance Montana's Magical Marinades (Tuscan)

2 large ripe tomatoes, diced

1 large ripe peach, diced

6 large leaves of fresh basil, rolled and sliced super thin

1. Turn on grill to low. Butter both sides of each slice of bread. Grill both sides of the bread making sure to cook just until golden brown. Retire to a cooking rack.

2. Whisk together water, magical marinade, and olive oil. Add tomatoes, peach and basil. Toss well. Spoon on bread and serve.

Pigs in a Blanket

Yield: 10 servings

1 lb. cold cuts (such as roast beef, ham, or turkey)

1 full recipe Lance Montana's Magical Cheese Spreads

Place a cigar shaped portion of cheese spread on one end of each slice of meat.

Tuscan Hummus

Yield: 1 ¾ cups

1 Can Garbanzo Beans, Drained

1-2 Cloves Garlic

1-2 Limes, Juiced

2 Tablespoons Extra Virgin Olive Oil

1 Tablespoon Tahini (Sesame Paste)

1 Tablespoon of Lance Montana’s Magical Marinades (Tuscan)

1. Combine all ingredients in food processor and blend until smooth.

Creamy Asian Cucumber Bites

Yield: 10 servings

1 cucumber, partially peeled, sliced

1 full recipe Pan-Asian Cheese Spread

1/2 red bell pepper, small dice

Line cucumber in a row. Top each slice with a die sized portion of cheese spread. Garnish with red bell pepper.

Cherry Tomatoes with Fresh Mozzarella Spread and Basil

Yield: 10 servings

5 cherry tomatoes, halved, bottoms cut if needed

1 full order Fresh Mozzarella Spread

10 fresh basil leafs

Line tomatoes in a row. Add a die sized portion of spread on each tomato. Garnish each with a leaf.

Endive with Tuscan Goat Cheese and Lemon Zest

10 endive leaves

1 full recipe Tuscan Goat Cheese Spread

1 lemon, zested

Line endives in a row. Fill each leaf with goat cheese using a pastry bag. Top with lemon zest.

Dried Apricots with Tuscan Blue Cheese and Pistachios

Yield: 10 servings

10 dried apricots

1/2 cup balsamic vinegar

1 tbsp. Lance Montana's Magical Marinades (Tuscan)

1 full recipe Tuscan Blue Cheese Spread

2 tbsp. ground pistachios

1. Marinate apricots in mixture of balsamic and magical marinade overnight. Pat dry.

2. Line apricots all in a row. Using a pastry bag or by hand, add about a die size amount of the blue cheese spread. Finish by topping each one with the ground pistachios. One simple yet elegant canapés.

Roasted Red Pepper Pâté

Yield: about 2 cups

½ toasted cashews

12 oz. roasted red peppers

1 clove garlic

3 tbsp. lemon juice

1 tbsp. Lance Montana’s Magical Marinades (Any Flavor)

1 tsp. salt

¼ cup balsamic vinegar

¼ cup olive oil

Place all the ingredients except oil in a blender on high, adding the oil in a thin stream until smooth.

Raw Tomatillo Salsa

Yield: 3 cups

1 lb. Tomatillos, rough chop

2 cloves garlic, rough chop

½ white onion, rough chop

2 limes, juice

1 Poblano Pepper, rough chop

1 tsp. Lance Montana’s Magical Marinades (Mexican)

1. Place tomatillos, garlic, onion, lime juice, poblano pepper, and Lance Montana’s Magical Marinades into blender. Blend on high till salsa is a thick puree consistency like a homemade ice cream shake.

Lance’s Salsa

Yield: 2 cups

½ onion, minced

1 clove garlic, minced

½ poblano, very small dice (julienne or julienne fine)

1 lime, juiced

1 tbsp. white vinegar

1 tsp. sugar

½ tsp. Salt

2 tsp. Lance Montana’s Magical Marinades (Mexican)

¼ bunch cilantro, chopped

4 medium sized tomatoes, small dice

1. Combine all ingredients, stirring each time a new item is added to ensure even distribution. Let sit at least a half hour before serving. It is great as a dip/appetizer or as a health sauce for any meat, fish, or vegetable entree.

Spicy Mexican Focaccia

Yield: one 17 x 11 focaccia

2 cup warm water

4 tsp. dry yeast

2 tsp. honey

6 cups all-purpose flour

4 tbsp. vegetable oil

2 tsp. cayenne pepper

4 tbsp. Lance Montana’s Magical Marinades (Mexican)

cornmeal for sprinkling

1 tsp. salt

1 cup fresh grated cheddar cheese

1. Pour water into bowl. Stir in honey. Sprinkle with yeast. Let sit 10 minutes.

2. In a large bowl, mix oil, pepper, and magical marinade. Add 1 cup flour and water yeast mixture. Mix until smooth. Continue to add remaining flour and more in needed until dough pulls away from the bowl.

3. Either knead by hand or use an electric mixer with dough attachment. Knead until the dough feel silky smooth. Add additional flour as necessary to reduce the stickiness. This process should take at least 5 minutes.

4. Retire dough to an oiled bowl and cover with plastic wrap. Let rest in warm place for 1 ½ hours.

5. Grease a 17 x 11 inch baking sheet and sprinkle with cornmeal. Preheat oven to 400 degrees.

6. Remove dough from bowl and place on lightly floured work space. Gently press dough with the heal of our hand to flatten to the correct size, which is, nearly the same size as the baking sheet. Carefully place in the baking sheet, cover, and let rest for 30 minutes in a warm place.

7. Just before baking, using your fingertips, poke minor indentations all over the dough. Sprinkle with cheese and salt. Bake in oven for 30-40 minutes, or until lightly browned.

Rustic Tuscan Focaccia

Yield: one 17 x 11 focaccia

2 cup warm water

4 tsp. dry yeast

2 tsp. honey

6 cups all-purpose flour

4 tbsp. olive oil

4 tbsp. Lance Montana’s Magical Marinade (Tuscan)

cornmeal for sprinkling

1 tsp. salt

½ cup fresh grated parmesan cheese

1. Pour water into bowl. Stir in honey. Sprinkle with yeast. Let sit 10 minutes.

2. In a large bowl, mix oil and magical marinade. Add 1 cup flour and water yeast mixture. Mix until smooth. Continue to add remaining flour and more in needed until dough pulls away from the bowl.

3. Either knead by hand or use an electric mixer with dough attachment. Knead until the dough feel silky smooth. Add additional flour as necessary to reduce the stickiness. This process should take at least 5 minutes.

4. Retire dough to an oiled bowl and cover with plastic wrap. Let rest in warm place for 1 ½ hours.

5. Grease a 17 x 11 inch baking sheet and sprinkle with cornmeal. Preheat oven to 400 degrees.

6. Remove dough from bowl and place on lightly floured work space. Gently press dough with the heal of our hand to flatten to the correct size, which is, nearly the same size as the baking sheet. Carefully place in the baking sheet, cover, and let rest for 30 minutes in a warm place.

7. Just before baking, using your fingertips, poke minor indentations all over the dough. Sprinkle with cheese and salt. Bake in oven for 30-40 minutes, or until lightly browned.

Avocado/Peach Salsa

Yield: 3 cups

1 lime, juiced

1 tsp. white vinegar

1 tbsp. Lance Montana’s Magical Marinades (Mexican)

1 jalapeno, minced

2 cloves garlic, minced

½ red onion, minced

1 tsp. Sugar

½ tsp. Salt

3 avocados, diced

2 peaches, diced

½ red pepper, small dice

¼ bunch cilantro, chopped

1. Combine juice of lime, vinegar, and magical marinade until dissolved. Add jalapeno, garlic and red onion and let rest for up to day ahead of service.

2. Add remaining ingredients to marinade mixture and mix until evenly distributed. Serve as a dip/appetizer or as a healthy sauce with fish or pork.

Lance’s Fresh Guacamole

Yield: about 1 1/2 cups

1 lime, juiced

1 tbsp. Lance Montana’s Magical Marinades (Mexican)

½ small onion, minced

1 clove garlic, minced

2 tbsp. sour cream

1 tsp. salt

1 medium tomato, diced

3 avocados, diced

Mix the first 6 ingredients together. Gently stir in the tomato and avocado. Serve with tortilla chips.