We’ve scoured our Pasolivo recipes to come up with this multi-course masterpiece—no cheddar, American, or processed cheese food allowed.
Click the name of each course for the recipe and a list of ingredients and directions.
Starter: Heirloom Tomato Bruschetta
Your guests have arrived, the music is set to your favorite dinner party music on Spotify, and drinks are being poured.
It’s time to bring out the first course.
Salad: Harvest Quinoa Salad
This is not your grandmother’s dinner salad. This winter salad is an explosion of textures and flavors, headlined by a sweet and savory mix of bacon and cranberries and a hint of ambrosia—yeah, ambrosia. We told you, we’re bringin’ it.
While your guests “ooh and aah” over your daring salad choice, hit them with this fun-feta-fact: feta cheese is normally made with goat or sheep’s milk instead of cow and is an excellent cheese alternative for those with a lactose intolerance.
Entree: Tomato and Asparagus Pasta
It’s time to clear the salad bowls and bring out the main course, a colorful and alluring tomato and asparagus pasta tossed with asparagus and tomatoes in a roasted garlic sea salt and topped with an aged Parmesan cheese.
Not to leave you lacking in cheese knowledge, I’ll arm you with this: only cheese from the Parma and Reggio regions in Italy can legally be labeled Parmesan—short for Parmigiano Reggiano, the two major cities of its origin.
The meal is coming to a close, but the night is still young. Bellies are full and plates are empty. The experience has been rich, but the human connections have been richer still.
Time to finish it off with a cheese that is known for accentuating the flavors of sweet and savory dishes alike without overpowering them—Mascarpone—that we have coupled with a tantalizing orange blossom honey.
With desert plated and served, we leave you to the rest of your hosting duties with this cheese inspired toast: