Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.
Galbani® Lemon Ricotta Pancakes
Galbani® Grilled Dessert Pizza
Galbani® Mafaldine, Mushrooms & Mascarpone
Galbani® Cinque-Formaggi Artichoke Dip
Galbani® Mini Tiramisu Trifles
Galbani® Creamy Paccheri Pasta
The Metro Pizza Sicilian by Chef John Arena
Donatella’s Slice of Joy Cheesecake
Galbani® Scrumptious S'Mores Pizza
Galbani® Lemon Ricotta Zeppole
Galbani® Pumpkin Meringue Cheesecake
Galbani® Creamy Mascarpone Mushroom Farrotto
Galbani® Three-Cheese Salami Calzone
Galbani® Mascarpone Napoleon
Galbani® Zucchini Flower Pizza
Galbani® Garden Fresh Lasagna
Tastes of Summer Cheese Plate
Galbani® Seafood Stuffed Shells
Galbani® Mascarpone Coconut Crepe Cake
Galbani® Ricotta & Mascarpone Mousse
Galbani® Ravioli Alla Donatella
Galbani® Honey Truffle Bruchetta
Galbani® Limoncello Cannoli
The Winter Cheese Plate
Galbani® Whipped Ricotta Parfait
Galbani® Butternut Squash Ravioli
Galbani® Wild Mushroom Ragu
Galbani® Roasted Tomato Soup
Galbani® Ricotta Fritters
Galbani® Stuffed Zucchini Flowers
Galbani® Crostini Trio
Galbani® Autumn Harvest Pie
Galbani® Fig & Pig Pizza
Galbani® Baked Mac & Cheese
Galbani® Truffle Lasagna
Galbani® Stuffed Chicken Roulades
Galbani® Limoncello Ricotta Cheesecake
Galbani® Lime Ricotta Pancakes
GALBANI® ROASTED TOMATO & MASCARPONE SOUP
Tomatoes, cut in half
4 – 5 tbsp.
Extra virgin olive oil
Medium onion, thinly sliced
Large garlic clove, finely chopped
Galbani Mascarpone, plus a little extra for garnish
Roasted cherry tomatoes, for garnish
Kosher salt & freshly ground black pepper to taste
Bouquet of herbs tied in cheesecloth (peppercorn, thyme, oregano, star anise)
Tomato purée: Preheat oven to 400 degrees F. Arrange tomato halves, cut sides up, on a baking sheet. Season with salt and pepper, and drizzle with 3 tablespoons of olive oil and 1 teaspoon of agave. Roast until tomatoes have dried slightly and some of the skins have burst, about 1.5 hours. Pass roasted tomatoes through a tomato press, according to manufacturer's instructions.
Roasted cherry tomatoes: Arrange on a baking sheet, season with salt and pepper, and drizzle with 1 tablespoon of olive oil. Roast in 400 degree F oven for 25 minutes. Put aside for garnish.
Heat remaining oil and butter in a large saucepan. Cook onion gently for about 10 minutes until very soft; do not brown. Add garlic and tomato paste, then cook for 1 minute more. Stir in tomato purée.
Pour mixture into a pot with chicken broth and season with salt and pepper. Add herb bouquet. Bring to a boil, then turn heat down and simmer for about 15 – 20 minutes.
Remove tied herbs and discard. Add Mascarpone, then take off the heat. Using a stick blender or blender, puree the soup. Divide soup among 6 warmed soup bowls and top each with a swirl of Mascarpone. Add roasted cherry tomato garnish, if desired.
Serve with Galbani Provolone Grilled Cheese Sandwich.