Meal Type: Appetizer

Tortellini Antipasto Skewers

Tortellini Antipasto Skewers

Tortellini Antipasto Skewers

Tortellini Antipasto Skewers

These simple skewers combine everything you’d find on an antipasto platter, plus a little chili-balsamic drizzle to liven things up.

Servings

16

Preparation

10 Mins

Cook Time

10 Mins

Level

Ingredients

1 lb fresh cheese tortellini, cooked according to package directions

1 cup pitted mixed olives

1 cup cherry or grape tomatoes

1 cup marinated artichoke heart quarters, drained

16 slices each: Schneiders® German Salami, Hot Genoa Salami and Hungarian Salami

1 cup cocktail-size bocconcini balls

1 cup loosely packed fresh basil leaves

¼ cup balsamic glaze

2 tbsp extra-virgin olive oil

½ tsp crushed red pepper flakes

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Directions

Alternately thread tortellini, olives, tomatoes, artichokes, salami cheese and basil onto 16 6-inch skewers.

In small bowl, whisk together balsamic glaze, olive oil and red pepper flakes. Drizzle some over skewers and serve the rest alongside for dipping.

Tips: You can use cubed mozzarella or any cheese you have on hand for these fun skewers.

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Winter Charcuterie Board with Bacon Cranberry & Walnut Jam

Winter Charcuterie Board with Bacon Cranberry & Walnut Jam

Winter Charcuterie Board with Bacon Cranberry & Walnut Jam

Winter Charcuterie Board with Bacon Cranberry & Walnut Jam

This homemade bacon jam elevates this delicious charcuterie board for your holiday celebrations.

Servings

8

Preparation

8 Mins

Cook Time

10 Mins

Level

Ingredients

2 slices Schneiders® Thick Cut Bacon, diced

¼ cup walnut pieces

1 small shallot, minced

5 tbsp maple syrup

1 ½ cup frozen cranberries

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Directions

Heat small saucepan over medium heat; cook bacon until crispy; remove with slotted spoon to paper towel-lined plate, reserving bacon fat in pan.

Add walnut pieces and stir for about 1 minute. Add shallots and cook until softened about 1 minute. Add maple syrup and cranberries; reduce heat to medium-low. Simmer until cranberries have popped and sauce is thickened, 8 to 10 minutes. Let cool.

Refrigerate in airtight container for up to 1 week or freeze for up to 1 month.

Tips: Arrange the jam on a board with various cheeses, Schneiders® Hot Calabrese Salami, Genoa Salami, Ukrainian Garlic Sausage, Hardwood Smoked Thuringer Sausage, Naturally Smoked Ham Sausage, seeded crackers or flatbread or baguette toasts, figs, citrus fruit and nuts.

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Savoury Snowflake Pull Apart Bread

Savoury Snowflake Pull Apart Bread

Savoury Snowflake Pull Apart Bread

Savoury Snowflake Pull Apart Bread

It’s easy to connect with company over this fun, beautiful, and delicious baked treat. Grab a handful and bite into the incredible blend of our savoury smoked bacon, fragrant spices, and melted cheese. A guaranteed crowd-pleaser with the homemade touch

Servings

4 – 6

Preparation

100 Mins

Cook Time

20 Mins

Level

Ingredients

For the filling:

1 cup Schneiders Thick Cut Bacon, cooked until crisp, finely chopped

1 egg beaten

1 clove garlic, finely grated

1 T rosemary finely chopped

2 T Italian parsley, finely chopped

1 T thyme, finely chopped

½ cup parmesan cheese, grated

½ cup unsalted butter, softened

¼ t flaky sea salt

For the dough:

1 cup whole milk, lukewarm

2 1/4 t active dry yeast

2 1/4 cups all-purpose flour

¼ cup unsalted butter, softened

¼ t sugar

1 t kosher salt

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Directions

In a small bowl, combine lukewarm milk and yeast and let sit for 5 minutes until the yeast starts to bubble.

In the bowl of a stand mixer, add all the ingredients for the dough and mix on low until the dough is smooth, approx. 5 minutes.

Lightly oil a large bowl, place the dough in it and cover with a damp tea towel. Place the bowl of dough somewhere warm and let rise for 1 hour.

While the dough is rising, in a small bowl, add all the filling ingredients and mix until combined.

Once the dough has doubled in size, take the dough out of the bowl and divide in 4. Roll each piece of dough into a 10” round.

Preheat oven to 350 degrees.

Line a baking sheet with parchment and place 1 round on the baking sheet. Brush with egg, leaving 1” around the ring not covered.

Divide the filling into 3 and spread 1/3 of it over the egg-washed area. Repeat these steps with the next 2 layers of dough and filling.

Add the final piece of dough on top and gently push down with your hands to secure everything in place.

Using a 10” bowl placed on top of the dough, trim any extra dough around the edges with a sharp knife.

Place a 2” ring mold in the middle of the dough and cut 16 equal slices with a sharp knife.

Take 2 slices and twist away from each other twice then press the ends together firmly to seal the dough. Repeat with the remaining slices.

Cover loosely with plastic wrap and let the dough rise for 15 minutes.

Brush the top loaf with beaten egg and bake at 350 degrees for 15 to 20 minutes until lightly golden.

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Crispy Ham & Cheese Pinwheels

Crispy Ham & Cheese Pinwheels

Crispy Ham & Cheese Pinwheels

Crispy Ham & Cheese Pinwheels

Store-bought puff pastry, Dijon mustard, ham, cheese, and herbs are all you need for this delectable appetizer that’s perfect for any occasion. No rolling pin required!

Servings

24

Preparation

35 Mins

Cook Time

22 Mins

Level

Ingredients

1 pkg (450 g) frozen puff pastry, thawed (2 sheets)

3 tbsp Dijon mustard, divided

12 thin slices Schneiders® Olde Fashioned Ham

2 cups Gruyere or other sharp cheese

1 tbsp fresh thyme leaves

1 tbsp chopped fresh chives

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Directions

Lay a large piece of plastic wrap on work surface. Unroll the first sheet of puff pastry in the center of the plastic. Spread with half of the mustard, leaving a 1/2-inch border on all sides. Lay 6 ham slices on top, overlapping as needed. Sprinkle with half each of the cheese and thyme.

Re-roll puff pastry into a log, pinching seam to seal. Wrap in plastic wrap. Repeat with remaining pastry mustard, ham, cheese and thyme. Refrigerate logs until cold, about 20 minutes.

Meanwhile, preheat oven to 400°F; line two rimmed baking sheets with parchment paper.

Using a serrated knife, cut each log into 12 slices. Arrange the rolls, cut-side down, 1 inch apart on the prepared baking sheets. Bake until the puff pastry is light golden brown and the cheese is hot and bubbly, 18 to 22 minutes; let cool slightly on rack.

Serve warm or at room temperature. Garnish with chives.

Tips: Pinwheel logs can be made and refrigerated a day ahead; slice and bake as directed when ready to serve.

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Danish Blue Cheese and Buttermilk Wing Dip

Danish Blue Cheese and Buttermilk Wing Dip

Danish Blue Cheese and Buttermilk Wing Dip

Danish Blue Cheese and Buttermilk Wing Dip

Cool blue cheese and buttermilk makes the perfect dip for any crispy or saucy wings – especially spicy ones!

Servings

8

Preparation

8 Mins

Cook Time

8 Mins

Level

Ingredients

80 g crumbled Danish blue cheese

3 tbsp buttermilk

1 clove minced garlic

2 tsp white vinegar

¼ tsp granulated sugar

1/3 cup sour cream

1/3 cup mayonnaise

½ tsp chopped fresh dill

¼ tsp each salt and pepper

Directions

In a small bowl mash blue cheese, buttermilk, garlic, vinegar, and sugar with a fork.

Stir in sour cream, mayonnaise, dill, salt and pepper. 

Refrigerate for 1 hour or up to 2 days.

Use as a dipping sauce to your favourite style of chicken wings. Try Schneiders Smoky & Savoury Texas BBQ Wings, Spicy & Smooth Buttery Buffalo Wings, Sweet & Sticky Honey Garlic Flavour Wings and/or Salt and Pepper Wings.

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Game Day Cider Slaw

Game Day Cider Slaw

Game Day Cider Slaw

Game Day Cider Slaw

This vinegary slaw combines a rainbow of veggies, apples and a mustardy vinaigrette. It’s the perfect tangy accompaniment to wings and snacks on game day.

Servings

6

Preparation

15 Mins

Cook Time

30 Mins

Level

Ingredients

¼ cup cider vinegar

2 tsp grainy Dijon mustard

1 tbsp maple syrup

1 clove garlic, minced

½ tsp each salt and pepper

¼ cup olive or canola oil

2 shallots, thinly sliced

4 cups shredded green cabbage

4 cups shredded red cabbage

1 cup julienne carrot

1 green or red apple, cut into julienne

2 tbsp chopped fresh parsley

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Directions

In large bowl, whisk together cider vinegar, mustard, maple syrup, garlic, salt and pepper; slowly whisk in oil until blended.

Add remaining ingredients to bowl, tossing to coat. Let stand at least 30 minutes until vegetables are slightly wilted.

Make-ahead: Cover and refrigerate for up to 24 hours.

Tips: Serve with a platter of Schneiders Spicy & Smooth Buttery Buffalo Wings, Schneiders Honey Garlic Wings, Schneiders Salt & Pepper Wings and Schneiders Smoky & Savoury Texas BBQ Wings. Add in a pack of Schneiders Original Pepperettes.

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Grilled Peach, Smoked Sausage and Ricotta Flatbreads

Grilled Peach, Smoked Sausage and Ricotta Flatbreads

Grilled Peach, Smoked Sausage and Ricotta Flatbreads

Juicy, ripe grilled peaches and creamy ricotta perfectly offset the naturally hardwood smoked sausage on these crispy flatbreads – and they only take a few minutes to throw together!

Servings

12

Preparation

20 Mins

Cook Time

15 Mins

Level

Ingredients

4 Schneiders® Naturally Hardwood Smoked Classic Recipe Sausages 

2 large firm ripe peaches, pitted and each cut into 8 wedges

1 tbsp extra-virgin olive oil

2 flatbreads (250 g each)

1 cup extra-smooth ricotta cheese

½ tsp picked fresh thyme leaves

¼ tsp each flaky or kosher salt and crushed red pepper flakes

1 tbsp balsamic glaze

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Directions

Preheat BBQ to medium-high heat until temperature reaches 350°F. Grill sausages according to package directions. While sausages are cooking, grill the peach wedges until grill-marked and tender, turning once, 6 to 8 minutes. Remove from grill and let cool 10 minutes.

Meanwhile, brush olive oil over one side of flatbreads. Grill flatbreads until lightly toasted, about 1 minute per side. Arrange, oiled-side up, on large baking sheet.

Slice sausages into coins. Top flatbreads evenly with dollops of cheese, sliced sausages and peaches. Sprinkle with thyme, salt and pepper flakes.

Place baking sheet directly on grill; close lid and grill until heated through, about 2 minutes. Remove to cutting board. Cut into wedges and drizzle with balsamic glaze before serving.

Tips: Substitute 3 naan or Greek pitas for the 2 flatbreads.

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Ham & Leek Vol-au-vent

Ham and Leek Vol-au-vent

Ham & Leek Vol-au-vent

Ham & Leek Vol-au-vent

Add some high-class flair to your appetizer spread with these gorgeous puff pastries. Tasty bites of our smoked ham wait to be discovered in a seasoned, creamy cheese filling that will leave guests wanting more – and wanting your recipe.

Servings

24

Preparation

15 Mins

Cook Time

45 Mins

Level

Ingredients

450g store-bought puff pastry rolled to 1/4” thickness

1 egg yolk

For the Filling:

½ cup Schneiders Applewood smoked ham, diced in ¼” pieces

150g garlic and fine herb cream cheese

2 T butter

1/3 cup leeks, thinly sliced

1/3 cup shallots, thinly sliced

1/3 cup celery root, brunoised

1T Italian parsley finely chopped

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Directions

Preheat oven to 400F.

For the Vol-au-vent:

Using a 1 1/2” pastry cutter, cut 48 discs.

Place 24 discs on a baking sheet lined with parchment and brush with egg wash (egg yolk mixed with a splash of water).

Using a smaller pastry cutter, cut the middle out of the remaining discs.

Carefully arrange the rings on top of the pastry discs. The rings will adhere to the egg-washed pastry disc easily.

Brush the rings with egg wash then refrigerate for 30 minutes before baking.

Bake for 15 to 17 minutes until the pastry has risen and is golden brown. Remove from the oven and let cool.

While the pastry is cooking, place a small frying pan on medium-low heat. Add the butter, leek, shallot and celery root and cook until soft, approx. 5 minutes. Remove from heat and let cool.

In a small bowl, add the cheese, shallot, and leek mixture, ham, and parsley and mix to combine.

To serve:

To make a little more room for the filling, poke the centre of the pastry with your pinky finger. Using a small spoon, carefully fill the pastry with the cheese and ham filling.

Tips: This recipe also works well with Schneiders Italian Salametti or Schneiders Double Smoked Butchers Cut Bacon.

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Hot and Honey Bologna Skewers

Hot and Honey Bologna Skewers

Hot and Honey Bologna Skewers

Hot and Honey Bologna Skewers

Think beyond the sandwich with this grilling recipe starring our legendary Blue Ribbon bologna. Skewered and grilled with sweet chunks of pineapple and brushed with a sweet and spicy glaze, it’s an incredible new way to enjoy the classic taste you know and love.

Servings

6

Preparation

15 Mins

Cook Time

10 Mins

Level

Ingredients

1 500g Pkg Schneiders® Blue Ribbon Classic Cut Bologna 

24 pieces pineapple cut approx. 1” thick

6 6” bamboo skewers

2 scallions, white and light green parts only, thinly sliced on a bias

3 teaspoons toasted sesame seeds

¼ cup crispy shallots or onions

Hot and Honey glaze: 

½ cup honey

1 Tablespoon maple syrup

1 Tablespoon Louisiana hot sauce

1 Tablespoon apple cider vinegar

¼ teaspoon chili flakes

¼ teaspoon salt

1 teaspoon sesame seeds

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Directions

Add all the ingredients for the honey glaze to a small sauce pot and bring to a boil. Reduce to a simmer and cook for 1 minute, until slightly thickened. Let it cool slightly before using.

To assemble the skewers start with a piece of pineapple. Fold one piece of bologna in half, then in half again and add to the skewer. Add another piece of pineapple then slice of bologna until there are 4 pieces of pineapple and 3 slices of bologna. Repeat this process with the remaining skewers.

Brush half the glaze onto the skewers.

Preheat BBQ to 400F.

Place the skewers on the grill for 6 to 8 minutes turning every 2 or so minutes until the bologna and pineapple is lightly charred.

Once grilled, place the skewers on a platter and drizzle the remaining glaze over everything. Top with remaining sesame seeds, scallions and crispy onions.

Serve immediately.

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Air-fryer Turkey & Black Bean Quesadillas

Air-fryer Turkey & Black Bean Quesadillas

Air-fryer Turkey & Black Bean Quesadillas

Air-fryer Turkey & Black Bean Quesadillas

Quesadillas with savoury turkey, black beans, roasted red peppers and plenty of cheese are only improved by making them extra-crispy in the air fryer! The creamy avocado dipper takes them up to the next level.

Servings

2

Preparation

5 Mins

Cook Time

7 Mins

Level

Ingredients

2 small flour tortillas (6-inch)

½ cup drained and rinsed canned black beans

¼ cup chopped tomatoes

2 tbsp thinly sliced green onions

½ tsp chili powder

80 g sliced Schneiders Oven Roasted Turkey Breast

¼ cup each shredded mozzarella and Cheddar cheese

Avocado Crema:

¼ ripe avocado

2 tbsp plain Greek yogurt

1 tbsp lime juice

Pinch salt

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Directions

Spritz tortillas with cooking spray; place oiled side down on work surface.

In bowl, mash beans coarsely with fork; stir in tomatoes, onions, and chili powder.

Divide mozzarella cheese over one half of each tortilla. Top equally with bean mixture, turkey and cheddar cheese. Fold unfilled half of tortilla over top; press together firmly. Place folded quesadillas in basket of air-fryer next to each other, but leaving a slight gap, in circle formation.

Air-fry at 350°F for 4 minutes. Flip; cook until crisp and cheese is melted, 3 to 4 minutes. Cut in wedges.

>strong>Avocado Crema: Meanwhile, in bowl, mash avocado with fork until smooth. Stir in yogurt, lime juice and salt. Serve with quesadillas.

Tip: If you like it spicy, use drained hot salsa in place of the tomatoes, or add some minced jalapenos.

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