Shop Now!

Serves 4

Ingredients:

• 1 Whole Wheat Flatbread

• 1/3 Jar of Bellisari's Saigon Street Sauce

• 1 Cup Cooked Chicken, chopped

• 1/2 Red Bell Pepper, chopped

• 1 Carrot, julienned

• 2 Green Onions, chopped

• 1 Cup Mozzarella Cheese, shredded

• 1/4 Cup Peanuts, chopped

• 1 Handful Basil, chopped

• 1 Handful Cilantro, chopped

Directions:

Preheat oven to 400. Spread the Bellisari's Saigon Street Sauce on the flatbread. Then layer the chicken, red bell pepper, carrot, green onions and cheese.  Cook for 10 minutes, add the peanuts, basil and cilantro and cook for 4 more minutes.  Spread remaining ingredients on top.

Ingredients

1 1/2-lb. piece beef tenderloin, trimmed

1/2 tsp. kosher salt

½ teaspoon ground rosemary

3 Tbs. olive oil

24 Ciabatta slices, each 1/4 inch thick

For the Sauce:

3 small red onions

1 jar of Bellisari's Balsamic Shallot & Black Garlic Spread

1/4 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

 Directions for the Beef (A Day ahead)

Remove the beef from the refrigerator about 30 minutes before you cook it, and preheat an oven to 400ºF. Brush 1 tablespoon of olive oil, the rosemary and kosher salt over both sides of the beef.

In a large, ovenproof nonstick fry pan over high heat, warm the remaining 2 Tbs. olive oil. Add the beef and sear until evenly browned on all sides, 3 to 4 minutes. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of the fillet registers 130ºF for medium-rare, 8 to 10 minutes. Transfer the beef to a sheet of aluminum foil and let cool to room temperature. Wrap the beef in the foil and refrigerate for at least 4 hours or up to overnight.

Directions for Onions

Preheat the oven to 375 degrees.

Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup of Bellisari's Balsamic Shallot & Black Garlic Spread, the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until the onions are tender. Remove from the oven, toss with 2 more tablespoons of Bellisari's Balsamic, Shallot & Black Garlic Spread.

Reduce the oven temperature to 300ºF.

Arrange the ciabatta slices in a single layer on a rimmed baking sheet. Transfer to the oven and toast, turning occasionally, until golden brown on both sides, 15 to 20 minutes total. Remove from the oven and let cool. (The toasts can be stored in an airtight container at room temperature overnight.)

Remove the beef from the refrigerator, unwrap and slice against the grain as thinly as possible. Place a slice or two of the beef on top of each of the ciabatta and drizzle the warmed Bellisari's Blue Cheese, Honey and Shallot Spread over each canapé.  Garnish each canapé with the balsamic onions. *You can also use red peppers or green onions as a garnish.  Arrange the canapés on a tray and serve immediately. Serves 8-10.

Yield: 4-6 servings

Ingredients

5 tablespoons butter, plus for the baking tray

¼ cup Bellisari's Balsamic Shallot and Black Garlic Spread

1 sprig fresh thyme 

1 cup bacon diced

1 to 2 tablespoons water or orange juice 

Four 12-by-8-inch sheets phyllo pastry

3 to 4 tablespoons melted unsalted butter 

One 4- to 5-inch round Brie or Camembert cheese 

Chopped pecans(optional)

Fresh bread or crunchy crostini, for serving

Directions

Preheat the oven to 350 degrees F and grease a baking tray with some butter. Add 1 tablespoon of butter to a medium-sized saucepan over medium heat, and when it starts to foam add Bellisari's Balsamic, Shallot & Black Garlic Spread, thyme and bacon. Simmer gently until the bacon has softened and start to become sticky, about 10 minutes and add the water or orange juice for extra liquid if required. Set aside.

Meanwhile, melt the remaining 4 tablespoons of butter. Lay out 1 sheet of phyllo pastry at a time and brush with some of the melted butter. Keep the remaining sheets covered with a damp, clean dishcloth as you work; this prevents them from drying out. Once you have brushed 1 sheet, lay the next sheet over the buttered one, brush with melted butter, and repeat until you have used all f sheets. Turn the stack of sheets over and brush the underside with melted butter too.

Place the Brie in the center of the pastry stack, spoon over the Balsamic Shallot and bacon reduction, gather the corners of the phyllo together and twist at the top. Secure with kitchen string if necessary. Gently place the pastry package onto the baking tray and bake until the pastry is golden, 20 to 25 minutes. Sprinkle the chopped pecans overtop the phyllo and serve warm with fresh bread or crunchy crostini.