Ingredients

• Umbria nut & spice mix
• mascarpone cheese, 8 oz.
• fresh mozzarella cheese, 1 ½ cup, shredded
• roma tomatoes, 2 (about 1 cup), chopped
• red onion, ½ cup, chopped
• fresh basil pesto, 6 oz. (homemade or store bought)
• kosher salt
• fresh cracked pepper
• Carr’s Crackers or a simple, crisp cracker

Instructions

1. Chop tomatoes and set aside. Chop onion and set aside.
2. Allow the mozzarella and mascarpone cheeses to come to room temperature. In a bowl, mix the two cheeses together with a spoon. Although it is messy, I often use my hands to meld these two cheeses and mix them thoroughly.
3. Using a small, shallow bowl/serving plate with about a 2 inch side (see photo), press the cheese mixture into the bottom of the plate and spread evenly across the bottom.
4. Top with a layer of pesto. Next layer the fresh tomato, then the onion and finally sprinkle with a generous amount of Umbria nut & spice mix. Top with fresh oregano, basil or any other herb you have on hand.
5. Serve with crackers.

Notes

Ingredients

• Umbria nut & spice mix
• good bread, an Italian loaf or baguette
• Italian meats: salami, prosciutto, pancetta, sausages or smoked turkey
• red onion, sliced thin
• arugula
• fresh mozzarella cheese
• fresh tomato, sliced into thick slices
• fresh basil leaves
• olive oil
• balsamic vinegar

Instructions

1. Slice a loaf of bread or french baguette in half, brush both sides with olive oil and toast in the oven until lightly browned.
2. Mix together 1 part balsamic vinegar to two parts olive oil. Drizzle the oil & vinegar mix on each side of the bread. Begin to layer arugula, Italian meats (salumi), red onion, tomato, mozzarella cheese, tomato slices and basil leaves. Drizzle with a bit more vinaigrette and a generous amount of Umbria nut & spice mix.
3. Slice and serve immediately or wrap in parchment paper, tie with baker's twine and pack in a basket for an outdoor picnic.

Ingredients

• Umbria nut & spice mix
• 1-2 bunches Broccolini
• 2 red onions, sliced
• olive oil
• kosher sea salt
• cooked rice, lentils, quinoa or other grain to serve vegetables over

Instructions

1. Preheat oven to 400°. Line a sheet pan with parchment paper and position the broccolini on one side and the red onions on the other. If you prefer, place each veggie on its own separate sheet tray. Drizzle both vegetables lightly with extra-virgin olive oil and toss each with your hands to coat. Sprinkle with sea salt and a generous amount of Umbria nut & spice mix.
2. Roast the vegetables in the oven for about 15-20 minutes until lightly browned and tender. Remove from the oven and serve over a bed of lentils, rice or quinoa. As a finishing touch, garnish with a bit more Umbria nut & spice mix.

Notes