Lactalis Culinary

Award-winning chef. Successful restaurateur. Iron Chef judge. Social media star. Donatella Arpaia has done it all. Still her favorite thing to do is working in the kitchen, creating inspiring dishes using the freshest, most authentic ingredients—including Galbani® cheese. Explore her latest menu ideas and learn tricks of the trade from this inspirational entrepreneur.

Galbani® Crostini with a Trio of Toppings

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INGREDIENTS

¾ cup Extra virgin olive oil
  Baguette, sliced on a sharp bias
  Kosher salt & freshly ground black pepper to taste

 

METHOD

  1. Preheat oven to 350 degrees F. Arrange bread slices on 1 or 2 baking sheets.

  2. Brush both sides of bread generously with olive oil. Season with salt and pepper.

  3. Bake for 15 – 20 minutes, until golden. Rotate baking sheets 180 degrees halfway through the cooking time. (Cooled crostini can be stored in an airtight container for a day or two.)

CARAMELIZED GRAPE & HAZELNUT TOPPING

Serves 4 – 6

INGREDIENTS

3 cups Seedless Muscat or red grapes
3 tbsp. Sugar
2 tbsp. Water
1 tsp. Fresh thyme
1 cup Hazelnuts, chopped
1 ½ cups Galbani Ricotta
  Kosher salt & freshly ground black pepper to taste
  Fresh mint, for garnish

 

METHOD

  1. In a small saucepan, combine grapes, 1 tablespoon of sugar, water, thyme, hazelnuts, salt, and pepper. Cook over medium-high heat until grapes start to soften and sugar caramelizes. Set aside.

  2. Mix Ricotta with 2 tablespoons sugar.

  3. Spread Ricotta on each crostini. Top with grape mixture. Garnish with mint.

TOMATO & RICOTTA TOPPING

GARLIC AVOCADO TOPPING

Serves 4 – 6

INGREDIENTS

2 cups Galbani Ovolini, cut into small pieces
4 tbsp. Extra virgin olive oil
2 Avocados, sliced
2 tsp. Lemon zest
3 Garlic cloves, minced
  Kosher salt & freshly ground black pepper to taste
  Micro basil, for garnish

 

METHOD

  1. In a mixing bowl, toss Ovolini with olive oil. Salt and pepper to taste.

  2. In a separate mixing bowl, toss avocado slices with olive oil, lemon zest, and garlic. Salt and pepper to taste.

  3. Place Ovolini on each crostini, top with avocado, and garnish with micro basil.

 

TOMATO & RICOTTA TOPPING

Serves 4 – 6

INGREDIENTS

1 ½ cups Galbani Ricotta
1 cup Baby arugula
1 cup Cherry tomatoes, cut into quarters
10 Eggs, cooked over easy
  Kosher salt & freshly ground black pepper to taste
  Basil, for garnish

 

METHOD

  1. In a small mixing bowl, mix Ricotta with salt and pepper to taste.

  2. Spread Ricotta mixture on each crostini. Add desired amount of baby arugula and cherry tomatoes.

  3. Top each crostini with 1 over-easy egg and garnish with basil.

Pairings

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