Dessert Crostini on Show Me St. Louis

Check out Josh on Show Me St. Louis preparing his delicious Dessert Crostini with Wendy Erikson…and try the recipe below for your holiday entertaining! Download printable recipe Dessert Crostinidessert_crostini2 1 Companion French Baguette, cut into 3/8” slices 1 jar Nutella Mascarpone Whipped Cream (recipe follows) Dark Chocolate, for shaving Crostini: Place Baguette slices on a sheet pan and bake in a 325 degree oven until crisp, 30-45 minutes Mascarpone Whipped Cream: 1 cup heavy cream 2/3 cup powdered sugar 1 8 oz. package Mascarpone, softened 1 and 1/2 tsp Godiva Chocolate liqueur Whip heavy cream until soft peaks. Add powdered sugar and continue whipping until incorporated. Add softened mascarpone and liqueur and whip until desired consistency. Spread thin layer of Nutella on toasted Baguette. Pipe Mascarpone whipped cream on top. Shave dark chocolate to lightly cover. Enjoy.
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Spinach Walnut Pesto Crostini

Josh Allen, Owner of Companion, makes crostini! Perfect for a soup, appetizer or to snack on! Visit www.companionstl.com for more details! Josh Allen, Owner of Companion, demonstrates how easily it is to make PESTO! Great for any occasion! Visit www.companionstl.com for more information! Click here to download the recipe! Spinach Walnut Pesto Crostini Ingredients: 1 loaf Companion French Baguette, cut into 1/2″ slices 10 oz. baby spinach 1/2 cup parmesan 1/2 cup walnuts 2 tbsp lemon juice 2 tbsp diced red chili pepper, seeds removed 2 cloves garlic, chopped 1/4 cup olive oil, plus more if desired Process: Toast bread slices in a 325 degree oven for 20-30 minutes, until crisp. In blender, process all ingredients except for 5 oz of the spinach. After there is enough room, add the rest of the spinach. Process until desired consistency, adding oil if needed. Top crisp bread slices with a spoon full of pesto mixture and serve.
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Italian White Bean Hummus Recipe

Watch Josh Allen, owner of Companion demonstrate how to make Italian White Bean Hummus served with toasted or grilled Companion bread. This dish makes the perfect appetizer. Get the full recipe below. Italian White Bean Hummus 2 cans cannellini beans, rinsed ½ cup parmesan Juice from 1 lemon (2 tablespoons) 1tablespoon fresh thyme ½ cup extra virgin olive oil Put all ingredients in a food processer and mix. Add a pinch of pepper and salt; add extra olive oil to smooth if necessary. Serve with toasted or grilled Companion bread.
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Perfect Crostini

Watch as Josh Allen, owner of Companion, demonstrates how to make the perfect crostini. This recipe is perfect for a soup, appetizer, or to snack on. Get the full recipe below. The Perfect Crostini Olive Oil Salt and Pepper Baguette (You can also use French Baguette, Pain Beaucaire, Cibatta, or Farm Bread) Cut the baguette into small, thin strips then put the strips into a bowl. Pour desired amount of olive oil over the bread and season with salt and pepper. Toss in bowl in order to cover bread then lay on a sheet pan. Bake in oven at 300 degrees for 20-30 minutes.
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Seasoned Bread Crumbs

Watch Josh Allen, owner of Companion, demonstrate how to make seasoned bread crumbs. The perfect solution to leftover bread, this recipe is fun and easy to make! Get the full recipe below. Seasoned Bread Crumbs Recipe Leftover Crostinis (You can also use Companion French Baguette, Pain Beaucaire, Cibatta, or Farm Bread) 1 Cup Parmesan Cheese Optional- salt, pepper, basil, oregano, parsley, thyme In a food processor, mix leftover crostinis and parmesan cheese. Add any other additional seasoning. Mix them together and you’re done!
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Companion Bread Pudding

Check out Josh preparing some yummy bread pudding! A great way to use up stale breads, and makes a delicious dessert. Get the full recipe below. Bread Pudding 1 pint Half ‘n Half 1 pint Heavy Cream 5 Eggs 2 ½ cups Granulated Sugar 1 cup Brown Sugar ½ teaspoon Cinnamon ½ teaspoon Nutmeg ½ teaspoon Salt 2 teaspoon Vanilla 1 lb. Brioche, Croissants, Cinnamon Rolls, etc. Preheat oven to 350 degrees. Slowly warm half ‘n half and heavy cream over medium heat in small saucepot until just before boiling. Do not scald. Meanwhile tear bread and/or pastries into small pieces and place in a large mixing bowl. Add eggs, both sugars, spices, salt and vanilla to bowl over bread. Slowly pour hot cream mixture and combine. Let stand 20 minutes. Place in casserole dish and bake for 45 minutes to 1 hour depending on your oven. Spoon into individual servings bowls and dust with powered sugar.
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Roasted Garlic Fougasse in Panzanella “Bread Salad”

CollaBREADtive Series 2 is coming to a close, and the final round features Chef Vito Racanelli of Onesto Pizza & Trattoria. Chef Vito has created a Panzanella “Bread Salad” with our Roasted Garlic Fougasse, a traditional French flatbread with chunks of roasted garlic. Check out the video of Chef Vito preparing his dish here, and try the recipe below at home. Click here for a list of places to pick up the Roasted Garlic Fougasse! PANZANELLA “BREAD SALAD”
  • 2 cups cubed Companion Roasted Garlic Fougasse (or you can use Companion Ciabatta, Pain Beaucaire, French Baguette or Millers Five Grain)
  • 2 cups chopped, varietal tomato
  • 3 tbsp balsamic vinegar
  • 1 cup extra virgin olive oil
  • 5 basil leaves, chopped
  • 1/4 cup shredded parmesan cheese
  • 1/4 cup thinly sliced cucumber
  • 1/4 cup julienned red onion
  • pinch of salt & pepper
Salad-HOR-LRToss bread in a 1/2 of cup of olive oil with salt & pepper. Lay it out on a sheet pan and bake it at 350 degrees for 10 minutes Let cool for 15 minutes. Mix tomato, cucumber, basil, red onion, parmesan cheese, and olive oil. Marinate all ingredients for 10 minutes. Add Roasted Garlic Fougasse minutes before serving and toss all together.
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Roasted Tomato and Ricotta Bruschetta

This recipe premiered in our CollaBREADtive Series 1, from Tony Bommarito of Tony’s Restaurant, and featured our Sun-Dried Tomato Basil…which is currently our seasonal bread! Pick it up where Companion products are sold, and try the recipe at home.

Roasted Tomato and Ricotta Bruschettaroastedtomato_bruschetta

2 slices Companion Sun-Dried Tomato Basil Bread (cut on bias 1 3/4 inch thick) (You may also use Companion’s Pain Beaucaire, Farm Bread, Ciabatta, or French Baguette) 1 cup ricotta cheese (homemade – see below) or store bought 1 cup roasted tomatoes (4 each medium size tomatoes) 1 tablespoon toasted pine nuts 2 tablespoons basil chiffonade 4 tablespoons herb infused olive oil 6 tablespoons extra virgin olive oil shaved parmesan reggiano salt and pepper To prepare roasted tomatoes: Core and cut tomatoes in half, remove seeds. Season with herb infused olive oil, fresh thyme, salt and pepper. Roast in oven at 250 degrees for two hours. Remove from oven, let cool, and remove skin over a bowl to reserve juice and oil. Rough chop and put in bowl with juice and oil. To prepare and serve bruschetta: Place 2 slices of Sun-Dried Tomato Basil Bread on a cookie sheet. Divide ricotta cheese in half and place on bread, season with salt and pepper. Divide the tomatoes in half and place on cheese. Note: the cheese and tomatoes won’t all stay on top of the bread, so don’t try. Bake in oven at 350° for 12-15 minutes or until hot all the way through. Remove from the oven. Use a spatula to put bruschetta on to plates. Top with shaved parmesan, toasted pine nuts and basil.  Drizzle about 3 tablespoons of extra virgin olive oil over each bruschetta.

ricotta cheese

1/2 gallon milk 1/2 cup heavy cream 4 tablespoons white vinegar 1 tablespoons salt Bring milk and cream to 180 degrees. Stir in white vinegar and salt. Stir as curds form, about one minute. Let set for 1 hour. Strain through a cheese cloth. Tighten cheese cloth every 15 minutes for an hour.
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Grilled G&W Bratwurst Sandwich

Watch Chef Andy White, of the Schlafly Tap Room, demonstrate how to make the delicious Grilled G&W Bratwurst Sandwich prepared on Companion’s Pale Ale Bread. Get the full recipe below. Grilled G&W Bratwurst Sandwich by Chef Andy White, Schlafly Tap Room Mustard Mix 1 tbsp Dijon mustard 1 tbsp whole grain mustard 1 tsp toasted mustard seed Red Cabbage Slaw 1 head shaved red cabbage 1 head shaved green cabbage 1 yellow onion, sliced 4 ounces cider vinegar 3 ounces sugar 1 tbsp salt 1 tbsp mustard seed 1 tsp dry mustard 1 tbsp caraway seeds Boil vinegar, sugar, and spice mixture for 2 minutes and pour over cabbage and onion mixture. Refrigerate overnight. Sauerkraut 1 pound of sauerkraut 1 yellow onion, sliced 1 tbsp caraway seeds 1 ham hock Combine all ingredients. Cover in foil and bake at 350 degrees for 1 1/2 hours. Pick the meat off of the ham hock and stir into the sauerkraut. To Serve: 2 G&W bratwursts boiled in beer mustard mix red cabbage slaw sauerkraut cooked with ham hocks 2 slices Muenster cheese Toast the 2 pieces of Companion Pale Ale bread (You may also use Companion Pretzel Bread or French Baguette). Smear mustard mix on one slice of bread. Place slaw on mustard mix. Split the bratwurst lengthwise and grill it. Place grilled bratwurst on the slaw, top with sauerkraut and muenster and melt.
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