Curtis-Cascione Cook Off Appetizer Recipes January 4, 2012

Eggplant Rolatinni by Steve Cascione:   1 small eggplant peel off the skin and cut thin slices lengthwise place in a cookie sheet drizzle olive oil and bake at 350 for 10 minutes until the slices are soft. remove and let cool   mix 1/2 cup of ricotta cheese, 1 egg beaten 1 tps of salt and 1 tps of pepper 1/2 cup shredded mozarella cheese and 1/2 cup of grated pecorino cheese add one teaspoon of the mixture to each slice and then roll up and place them in a baking dish seam side down. spoon in your favorite red sause and be generous and bake at 350 for 22 min.

Gorgonzola Stuffed Baby Potatoes by Mark Curtis


11/2 pounds new red potatoes

2 Tablespoons butter

1/4 teaspoon salt

1 teaspoon garlic powder

1 teaspoon Italian herb seasoning

1/2 cup sour cream


1 package (3 oz) cream cheese

2 ounces gorgonzola cheese

2 tablespoons finely chopped walnuts

3 tablespoons grated Romano cheese

1/2 teaspoon garlic salt

1 teaspoon chives


1) Cut potatoes in half, boil till tender (about 15 minutes) Cool slightly and scoop pulp out leaving a 1/4 to 1/2 inch shell. Discard or save for another use.  Arrange potatoes cut side up on baking sheet. (Remove small slice from bottom if necessary so each shell rests flat on baking sheet)

2) Combine butter, salt, Italian seasoning and garlic powder in small bowl. Brush on interior of each shell. Broil for about 5 minutes, 8 to 10 inches from heat until shells are lightly browned

3) Combine sour cream, cream cheese and gorgonzola. Add walnuts and mix well. Fill each shell with cheese mixture. Combine Romano cheese and garlic salt; sprinkle over potatoes. Broil about 3 minutes till lightly browned. Remove from oven and sprinkle with chives. Serve immediately. Makes 12 servings