Ricotta & Mascarpone


Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.



1.5 lbs. Tomatoes, cut in half
4 – 5 tbsp. Extra virgin olive oil
1 tsp. Agave
1 tbsp. Butter
1 Medium onion, thinly sliced
1 Large garlic clove, finely chopped
1 tbsp. Tomato paste 
3 cups Chicken broth
¼ cup Galbani Mascarpone, plus a little extra for garnish
½ cup Roasted cherry tomatoes, for garnish
  Kosher salt & freshly ground black pepper to taste
  Bouquet of herbs tied in cheesecloth (peppercorn, thyme, oregano, star anise)



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with Galbani Provolone Grilled Cheese Sandwich.


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