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Stonewall Kitchen Pesto & Bruschetta


stonewall kitchen pesto and bruschetta

Artichoke Pesto
Artichoke Pesto

Made with the freshest ingredients, seasoned perfectly creating a wonderful product to add to pasta, spoon onto a pizza or to blend into couscous. Meals can be made in no time with these classic recipes.
Artichoke Pesto - $ 7.99  Qty:
olive pesto
Black Olive Pesto

Made with the freshest ingredients, seasoned perfectly creating a wonderful product to add to pasta, spoon onto a pizza or to blend into couscous.
Black Olive Pesto - $ 7.99  Qty:
sundried pesto
Sun dried Tomato Pesto

Sun-dried tomato pesto, one of the most versatile ingredients in modern cuisine. Made with the freshest ingredients and seasoned perfectly creating a wonderful product to add to pasta, spoon onto pizza or blend into couscous.

Sun dried Tomato Pesto - $ 7.99  Qty:
basil pesto
Basil Pesto

Made with the freshest ingredients, seasoned perfectly creating a wonderful product to add to pasta, spoon onto a pizza or to blend into couscous.

Basil Pesto - $ 7.99  Qty:
garlic and onion bruschetta
Roasted Garlic and Onion Bruschetta Spread

This savory blend of roasted garlic and onion is enhanced with just a hint of sweetness and tangy balsamic vinegar. Spread on toasted or grilled slices of artisan breads, use as a sandwich topping or with your favorite pasta. 8 oz

Roasted Garlic and Onion Bruschetta Spread - $ 6.49  Qty:
garlic and onion bruschetta
Roasted Garlic Bread Spread

We've yet to meet anyone who doesn't love garlic bread. With this incredible spread all the work is done. The perfect blend of garlic, Parmesan cheese and parsley is ready to spread on your favorite artisan bread. Simply spread and then bake or broil. 8 oz

Roasted Garlic Bread Spread - $ 7.49  Qty:
stonewall kitchen

Stonewall Kitchen
Pesto & Bruschetta
Artichoke Pesto
Sun dried Tomato Pesto
Basil Pesto
Black Olive Pesto
Garlic & Onion Bruschetta Spread
Roasted Garlic Bread Spread
stonewall kitchen

Pesto Ricotta Pizza

Ingredients
1 large partially baked pizza crust, such as Boboli
3/4 cup ricotta cheese
1/2 cup Stonewall Kitchen Basil Pesto
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 plum tomatoes, sliced and seeded
1/2 cup sliced green, red or yellow bell pepper (or combination of all three)
1/4 cup sliced black olives

Directions
Preheat oven to 450 degrees F.
In a small bowl combine the ricotta cheese and milk. Spread over pizza crust.
Top ricotta cheese with the pesto, then layer the mozzarella and Parmesan cheeses, vegetables and olives.
Bake pizza pie on a pizza stone or cookie sheet for 8-10 minutes, or until the cheese melts and bubbles.
Top with fresh ground pepper and parsley flakes. Serve immediately.
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