RECIPES

Fresh, Citrusy, Delicious

There’s never a bad time to enjoy Gioia Luisa Limoncello or Gioia Luisa Limoncello Crème — sip it chilled neat or explore other ways to make the most of this refreshingly Italian treat! Warning, you may not be able to get enough once you’ve had a taste! Please drink responsibly.

Artichokes Italian Style

4 Servings

INGREDIENTS
4 medium artichokes
1 lemon
3 cups fresh breadcrumbs made from day-old Italian bread, crusts
removed and torn into small pieces
¼ cup extra virgin olive oil plus 2 tablespoons olive oil
2 shallots, minced
3 cloves garlic, minced
½ cup fresh mushrooms, diced
1 medium tomato, diced
Zest of ½ a lemon
2 tablespoons fresh Italian parsley, minced
1 teaspoon Italian seasoning
½ cup freshly grated Parmesan Cheese
Sea Salt
Freshly ground pepper
5 Tablespoons Gioia Luisa Limoncello, divided
½ cup water
4 tablespoons butter, melted, divided

INSTRUCTIONS
Step 1 
Toss breadcrumbs with ¼ cup olive oil and spread onto baking sheet pan. Bake at 400 degrees for 10-12 minutes or until slightly golden brown. Remove from oven and let cool.

Step 2
Trim the artichokes by cutting off the upper ⅓ and removing the tough outer leaves. chunky soup into a slightly chunky soup.

Step 3
Trim each remaining leaf about ¼ of the way down with scissors.

Step 4
With a spoon, remove the center leaves and the fuzzy chokes leaving a center cavity. A grapefruit spoon works well for this. Squeeze fresh lemon juice into the cavity and onto the cut surfaces to prevent discoloration.

Step 5
In a medium sauté pan heat the remaining 2 tablespoons olive oil and sauté onion and mushrooms for about 3 minutes. Add garlic and sauté for another minute, and then add tomatoes, lemon zest, parsley, Italian seasoning and sauté for one minute. Remove from heat and stir in the toasted breadcrumbs, 2 ½ tablespoons Parmesan cheese, sea salt, pepper, and 3 tablespoons of Gioia Luisa Limoncello.

Step 6
Drain artichokes and fill the center and in between the leaves with stuffing. Place artichokes into a shallow baking dish and drizzle with 2 tablespoons of melted butter. Top with remaining Parmesan cheese.

Step 7
Pour ½ cup water into the bottom of the baking dish, cover with foil and bake at 375 degrees for 45 minutes, or until knife easily pierces the center of the artichoke.

Step 8
To Serve: Melt remaining 2 tablespoons of butter and cook until slightly browned. Add the remaining 3 tablespoons of Gioia Luisa Limoncello and stir. Remove from heat and drizzle over the cooked artichokes. Serve immediately.

Bay Scallop Gratin

3 Servings – Adapted from Ina Garten’s Barefoot Contessa Back to Basics

INGREDIENTS
3 tablespoons unsalted butter, at room temperature
3 large garlic cloves, minced
1 medium shallot, minced
1 ounce thinly sliced prosciutto di Parma, minced
2 tablespoons minced fresh parsley, plus extra for garnish
1 tablespoon freshly squeezed lemon juice
3 tablespoons Gioia Luisa Limoncello
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons good olive oil
¼ cup panko bread crumbs
3 tablespoons dry white wine
1 pound fresh bay scallops or sea scallops cut into fourths
Lemon, for garnish

INSTRUCTIONS
Preheat the oven to 425 degrees. Place 3-6 inch round gratin dishes on a sheet pan or use 1 casserole with low sides.

Step 1 
Place the butter in bowl of an electric mixer fitted with the paddle attachment; you can also use a hand mixer. With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Limoncello, salt and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined.

Step 2 
Pat the scallops dry with paper towels and distribute them among the 3 dishes or one casserole. Place wine in the bottom of each gratin/casserole dish.

Step 3
Fold the panko in with a rubber spatula.

Step 4
Spoon the garlic butter evenly over the top of scallops.

Step 5
Bake 10-12 minutes, until the topping is golden and sizzling and the scallops are barely done.

Step 6
If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned.

Step 7
To serve, finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty bread.

 

 

Butternut Squash Soup

6 Servings – Made with Limoncello Créme

INGREDIENTS
2 tablespoon unsalted butter
¾ cup minced onion
1 cup celery, cut
1 cup carrots, peeled and chopped
2 teaspoons minced fresh ginger
1 teaspoon Salt
¼ teaspoon Pepper
2-3 cloves garlic, chopped
2lbs. butternut squash, peeled, seeded and cubed (about 4 cups)
5 cups chicken stock (or vegetable stock for vegetarians)
1 small cinnamon stick
½ teaspoon fresh grated nutmeg
½ cup evaporated skim milk
½ cup Gioia Luisa Limoncello Crème
Crusty French bread

INSTRUCTIONS
Step 1 
In a heavy saucepan over medium heat, melt the butter. Add the Mirepoix (onion, celery and carrots), sauté until tender, approx. 5 minutes. Add fresh ginger, garlic, salt & pepper, sauté another 2-3 minutes. Add the butternut squash and sauté for an additional 2-3 minutes. Add the stock, cinnamon and nutmeg.

Step 2
Bring to boil, reduce heat, cover and simmer for 25 minutes or until the squash is soft to the spoon. Remove the cinnamon stick and then pour into food mill and mass the liquid through until all milled. If you don’t have a food mill, a food processor or blender can be used to mash the chunky soup into a slightly chunky soup.

Step 3
Return the soup to the sauce pan, stir in the evaporated skim milk and Gioia Luisa Limoncello Crème.

Step 4
Time to plate! Ladle into warm bowls and enjoy with crusty French bread.

Cello Chiller

Simple, straight forward, and to the point. The way to enjoy this classic Italian beverage after a meal.

INGREDIENTS
2 oz Gioia Luisa Limoncello
Lemon slice for garnish

INSTRUCTIONS
Served chilled from the freezer in a frosted liqueur glass, Signora Luisa recommends this way to serve Limoncello. If glass allows, you can add a lemon slice for garnish, or keep it simple.

Cucumber Splash

The flavor profile of our classic Limoncello combined with cucumber takes “refreshing” to a whole new level.  This cocktail suits those craving something a little less on the fruity side.

INGREDIENTS
2 oz Gioia Luisa Limoncello
½ oz Lime juice (fresh only!)
½ oz Simple Syrup
Fresh dill and cucumber

INSTRUCTIONS
First, muddle cucumber with fresh dill. Finely strain these ingredients into martini shake and add Gioia Luisa Limoncello, lime juice and simple syrup into shaker with ice. Shake all and pour into chilled martini glass. Garnish with dill and cucumber spear.

Fettuccine Limoncello Pasta

Serves 6

INGREDIENTS
1 lb Fettuccine
1 tablespoon unsalted butter
4 ounces boiled ham, diced
2 tablespoons Italian parsley, diced
½ cup heavy cream
½ cup Gioia Luisa Limoncello
5 ounces shredded Parmesan
Sea Salt

INSTRUCTIONS
Step 1 
Cook fettuccine al dente in boiling salted water. Drain.

Step 2
In sauté pan brown butter, add ham and cook until ham is heated through.

Step 3
Put drained fettuccine in large shallow bowl, add butter ham mixture.

Step 4
Add cream, Gioia Luisa Limoncello, parsley and cheese.

Step 5
Toss to mix well and salt to taste

Harvest Dumplings

Serves up to 12

INGREDIENTS
Dumpling Dough

3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 cup shortening
1 cup milk

Filling
5-6 Granny Smith apples, peeled, cored and chopped
⅓ cup pecans, medium chopped
⅓ cup currents or raisins
⅓ cup chopped dried cranberries

Syrup
5 cups boiling water
1 cup Gioia Luisa Limoncello
1⅔ cup sugar
½ cup butter
1 tablespoon cinnamon

INSTRUCTIONS
Preheat oven to 375°

Step 1 – dumpling dough
Sift dry ingredients together, cut in the shortening with a pastry blender. Add milk and kneed dough until mixed; do not overwork the dough. Roll out to ½” thickness and cut into 7” squares.

Step 2 – Filling
Mix all fruit together to create harvest filling. Place ¾ cup filling into each pastry square. Pull up corners and make small dumpling, being careful not to break the dough crust. The finished top will not be smooth, it’s a dumpling!

Step 3 – Syrup
In sauce pan, bring above syrup ingredients to a simmer, about 5 minutes. Cool.

Step 4 – Assemble
Pour ¾ of the sauce into roasting pan. Place dumplings on top of the syrup and then pour remaining syrup over top. Don’t worry about all the liquid, it will be soaked up and the excess will become a fabulous sauce! Bake 40-45 minutes. Serve warm with ice cream or whipping cream on top! Plating Each dumpling can serve 2 unless you are really hungry.

Italian Eggnog Martini

What can we say… this light and creamy eggnog shifts the way you’ll think of eggnog from now on.

INGREDIENTS
1 oz Vanilla vodka
1 oz Curry Love
2 oz Gioia Luisa Limoncello
½ Triple Sec
Ice
Nutmeg or Cinnamon for garnish

INSTRUCTIONS
Pour all ingredients into shaker, shake and pour into chilled martini glass. Garnish with nutmeg or cinnamon.

Limoncello Basil Collins

Fresh and herbal, this twist on a Tom Collins has just the right light earthy tones to set off the tart vivacious taste of Gioa Luisa Limoncello.

INGREDIENTS
1 oz Gioia Luisa Limoncello
1 oz Bombay Sapphire Gin
1 oz St. Germain
Splash of Club Soda
2 Basil leaves
Wedges of Lemon and Lime
Ice
Star fruit slice & fresh basil for garnish

INSTRUCTIONS
In a tall glass, muddle basil leaves with lemon and lime, add Gioa Luisa Limoncello, Gin, St. Germain and splash of soda. Garnish with star fruit and fresh basil.

Limoncello Créme Bread Pudding

Serves 8 – 10

INGREDIENTS
10 sheets of phyllo dough or pastry puff
6-8 tablespoons butter, melted
⅔ cup raisins
½ cup mixed chopped nuts; blanched almonds, hazelnuts & chopped pistachios
4 cups whole milk
1 ¼ cup heavy cream
1 cup Gioia Luisa Limoncello Crème
½ cup sugar
1 teaspoon cinnamon
½ teaspoon cardamom (maybe just a thought)

INSTRUCTIONS
Preheat Oven to 350°
Step 1 
On a buttered baking sheet, brush each phyllo sheet with butter, stacking them on top of each (or the top of the pastry puff). Bake the phyllo in preheated 350° over for about 10 minutes or until they are crisp and slightly colored.

Step 2
Remove from oven and cool.

Step 3
In a baking dish, crumble ⅓ of the cooked pastry into small pieces then sprinkle the raisins and nuts; repeat two more times creating a 3-layer dessert.

Increase oven heat to 425° (Note temperature change!)

Step 4
In a medium saucepan, bring the milk and cream to a rolling boil; add Gioia Luisa Limoncello Crème and sugar. Pour mixture over pudding and sprinkle top with cinnamon and cardamom. Bake 25 minutes or until slightly golden and serve warm from the oven.

Limoncello Créme Icebox Cake

Serves 8

INGREDIENTS
2-3 Lemons
1 14-ounce can sweetened condensed milk
¼ cup Gioia Luisa Limoncello Crème, plus 3 tablespoons
½ cup fresh squeezed lemon juice
3 teaspoons fresh lemon zest, split
¾ cup chilled whipping cream
1 tablespoon powdered sugar
2 store bought all-butter pound cakes (10 ounces each)

INSTRUCTIONS
Preheat Oven to 350°
Step 1 
Grate from 2-3 lemons enough zest so that you have 2 teaspoons for the filling and 1 teaspoon for the topping. Set aside. Then squeeze lemon juice from one of the lemons. Reserve the other lemons for another use.

Step 2
To make filling, mix lemon juice, ¼ cup Limoncello crème, 2 teaspoons zest and sweetened condensed milk together in small bowl. Chill for at least 30 minutes.

Step 3
To make frosting, beat together whipping cream, 3 tablespoons of Limoncello Crème, 1 tablespoon of powdered sugar and 1 teaspoon of zest. Keep cold in refrigerator until ready to assemble cake.

Step 4
To assemble cake, trim crust from all sides of cakes, slice each one in half horizontally.

Step 5
Place first layer on cake plate, spoon filling on layer, repeat two more times and secure layers with skewers and frost cake with whipped cream. Refrigerate cake for several hours.

Step 6
To serve, slice vertically to show all layers.

Limoncello Cured Salmon on Rye

Courtesy of Chef Scott Robbe of Salt Creek Grille

INGREDIENTS
Limoncello Cured Salmon
2 lbs salmon filet, King salmon preferred
2 cups Gioia Luisa Limoncello
2 cups fine sea salt
2 cups white sugar
½ cup chopped fresh dill
½ cup pickling spice
Rye Bread sliced and cut into 2 inch rounds, toasted
Gremolada Crème Fraiche (recipe to follow)
Dill snipped for garnish

INGREDIENTS
Gremolada Créme Fraiche
1 cup Crème Fraiche
1 clove garlic, minced
1 tablespoon parsley, minced
1 tablespoon Gioia Luisa Limoncello

 

Limoncello Cured Salmon

INSTRUCTIONS
Reduce Limoncello by half over medium high heat. Then cool. Marinate salmon in cooled liqueur for eight hours. Remove and pat dry, discard liquid.

Step 1
Mix salt, sugar dill and spice well.

Step 2
In a plastic container put a layer of cure mix, place salmon on top and cover with remaining mix. Cover with lid or plastic wrap. Let cure in refrigerator for 24 hours.

Step 3
Remove salmon from cure and wash.

Step 4
Slice paper thin, disconnecting at skin if still intact.

Step 5
To serve place salmon slice on rye toast and garnish with a small dollop of Gremolada Crème Fraiche and snipped dill.

Gremolada Créme Fraiche

INSTRUCTIONS

Step 1
Mince parsley and garlic.

Step 2
Mix ingredients well. Refrigerate 2-3 hours so flavors meld.

Limoncello Custard Coconut Cake

This cake is created with 3 components; baked cake, custard filling and creamy white frosting. It is recommended that the custard be made first, then the cake then the frosting. While there is a bit of preparation time needed, the end result is quite tasty; enjoy!
Serves 10

Prep Time: 45 minutes
Cook Time:
30 minutes
Total Time:
1 hour 15 minutes

INGREDIENTS
Custard Filling
4 egg yolks (reserve egg whites from 2 eggs for white frosting below)
2 cups whole milk
½ cup of fine sugar
⅓ cup + 1 teaspoon corn starch
4 tablespoons Gioia Luisa Limoncello
⅓ pound angle flake coconut

Cake
¾ cup shortening
3 eggs
¾ cup whole milk
1 teaspoon pure vanilla extract
2¼ cups cake flour
1½ cups sugar (preferably baker’s fine sugar)
2½ teaspoons double-acting baking powder
1 teaspoon salt

Creamy White Frosting
1¼ cups light corn syrup
2 egg whites at room temperature (using egg whites from custard recipe above)
⅛ teaspoon salt
1 teaspoon pure vanilla extract
⅔ pound angel flake coconut

INSTRUCTIONS
Preheat oven to 375°. Grease and flour two 9-inch round cake pans. We recommend using cake flour for dusting the pans.

Step 1 – Gioia Luisa Custard Filling
In 2 quart saucepan over medium heat with wire whisk, mix egg yolks and milk until blended, slowly add sugar. In a separate small bowl, dissolve corn starch and Gioia Luisa Limoncello and slowly add to hot mixture. Continue to stir constantly until mixture thickens; about 10 minutes. Remove from stove, cover custard surface with waxed paper; refrigerate until well chilled, about 2 hours.

Note: Coconut will be added when cake is assembled.

Step 2 – Cake
In large mixing bowl at low speed, beat shortening and eggs together until creamy, and then add milk and pure vanilla. Sift together next 4 ingredients, then slowly add to cream mixture. Increase to medium speed for 5 minutes, occasionally scraping the bowl.

Evenly pour batter between the two pans and bake 25 – 30 minutes until knife is inserted into middle of cake and comes out clean. Cool in pans on wire rack for ten minutes; then remove cake from pans and continue to cool.

Step 3 – Creamy Frosting
In a 1 quart saucepan over medium heat, bring corn syrup to a rolling boil and then remove from heat.

In a large bowl, at high speed beat egg whites until foamy; add salt and continue beating until soft peaks form.

Slowly add in hot syrup and beat 6 to 8 minutes until mixture is fluffy and peaks form when beater is raised.

At medium speed, add vanilla extract until blended. Do not overbeat.

Note: Coconut will be added when cake is assembled.

Step 4 – Assemble
Line serving platter with pieces of wax paper which will be removed after cake is assembled and frosted.

Remove chilled custard, pull off waxed paper and stir in ⅓ pound of angel flake coconut.

With sharp knife, slice each cake horizontally in half. Place first layer on plate, cut side up and spread ⅓ of filling over cake. Repeat process with next 2 layers. After placing final 4th cake layer, frost sides and top with Creamy White Frosting. When completely frosted, sprinkle the coconut on side and top and gently press coconut into frosting. Refrigerate until serving time.

Just before serving, gently pull out the strips of wax paper from under the cake. You may need to use a spatula to help keep frosting in place. With any luck, your cake plate should be clean. Serve with small glass of Gioia Luisa Limoncello and be ready to amaze your guests with this delicious cake! Saluté!

 

Limoncello Sangria

Sangria never tasted this good. Make of pitcher of these for your next party and everyone will be doing an Italian tarantella!

INGREDIENTS
8 oz Gioia Luisa Limoncello
2 oz Prunier V.S.O.P. Cognac or similar
1 bottle (25 oz) Moscato or Prosecco (sparkling white Italian wine)
1 ½ cups fresh fruit cubed (apples, oranges, pineapple, lemons & limes)

INSTRUCTIONS
Muddle the orange slices, marmalade and mint together. Transfer muddle mixture into a a large bowl or carafe; add orange juice, then Gioia Luisa Limoncello, Prunier Liqueur d’ Orange and ice. Gently add and stir in freshly prepared fruit. Ladle into glasses, garnish, and sip for the perfect sun-kissed patio cocktail. “Aperitivo” anyone?

Midori Sunrise

Aaaah, the taste of the tropics, Gioia Luisa style!

INGREDIENTS
3 oz Gioia Luisa Limoncello
1 ½ oz Midori
2 oz Lemonade
2 oz Orange Juice
Lemon wedges, cut up melon, cherry & orange slice and mint sprig for garnish

INSTRUCTIONS
In a tall glass, pour Midori on the bottom, then carefully layer Gioia Luisa Limoncello, Lemonade and Orange Juice. Gently drop in a few ice cubes and enjoy the way lemons, melons, and cherry dance in the glass! Garnish with an orange wedge and/or sprig of mint if you’re feeling extra fancy.

Pan Sautéed Limoncello Cream Halibut

Serves 6

INGREDIENTS
2lbs Fresh Halibut (or any white fish)
2 tablespoons EVOO
2 tablespoons butter
Salt & pepper to taste
2 tablespoons butter
2 tablespoons all purpose flour
¼ teaspoon salt
Dash of pepper
⅔ cup milk
⅓ cup Gioia Luisa Limoncello Crème

INSTRUCTIONS
Step 1 
Season both sides of the fish with salt and pepper to taste. In 10” skillet, on medium heat, melt butter with extra virgin olive oil, place halibut in pan and sauté 5 minutes, turn and sauté another 4-5 minutes until fish is flakey.

Step 2
As the fish is cooking, in small sauce pan over medium heat, melt butter. Stir in flour, salt and pepper being careful not to burn the rouge

Step 3
Slowly whisk in the milk and Gioia Luisa Limoncello Crème; cook until sauce bubbles and thickens. Finish cooking in approximately 1 to 2 minutes.

Step 4
Plating Pour over fish and serve with grilled vegetables.

Pineapple Mojito

Level up your regular mojito with Gioia Luisa Limoncello. The refreshing pineapple will add to the exotic and tropical cocktail you’ll be craving all year.

INGREDIENTS
3 oz Gioia Luisa Limoncello
1 oz Vodka
Splash Club Soda
Splash Simple Syrup
5 fresh mint leaves
3 lime sections
Pineapple spear & chunks
Strawberry slice and mint for garnish optional

INSTRUCTIONS
Muddle mint with lime sections and pineapple chunks; add ice, Limoncello and splashes of club soda and simple syrup. Garnish with a sliced strawberry, pineapple wedge, sprig of mint and enjoy!

Roasted Beets & Limoncello Vinaigrette

Serves 6

INGREDIENTS
10-12 phyllo dough sheets purchased ready made (9” x 14”)
12 beets (approx 3 cups)
3 tablespoons EVOO
1½ teaspoons fresh thyme leaves, minced
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
2 tablespoons Raspberry Vinegar (or wine vinegar if not available)
¼ Cup Orange Juice
⅓ Cup Gioia Luisa Limoncello
Note: Frozen beets can be used if fresh are not available.

INSTRUCTIONS
Preheat oven to 400°

Step 1
Remove the tops and roots from the beets and peel with vegetable peeler (like a carrot),

Step 2
Cut beets into small chunks. Place on baking sheet and toss with olive oil, fresh thyme, salt and pepper. Roast 35-40 minutes turning twice during the cooking process until beets are tender.

Step 3
While beets are roasting, prepare the dressing. Whisk vinegar, orange juice and Gioia Luisa Limoncello together. Remove beets from oven and toss immediately with Limoncello Vinaigrette Dressing.

Step 4
Serve warm as a side dish to poultry or pork.

Roquefort and Pear Phyllo Pastry

8 Servings

INGREDIENTS
10-12 phyllo dough sheets purchased ready made (9” x 14”)
1 ½ teaspoons unsalted butter, plus ¼ cup unsalted butter, melted
1 ½ pounds firm but ripe Bosc pears, peeled, cored and diced (3 ½ cups)
6-8 ounces Roquefort cheese, crumbled (1 ¼ cups)
½ cup toasted pecans, chopped
1 tablespoon flour
3 tablespoons Gioia Luisa Limoncello
1 egg beaten with 1 tablespoon of water

INSTRUCTIONS
Preheat oven to 400°

Step 1 
Melt 1½ teaspoons butter in skillet over high heat. Add pears and sauté until soft, about 4 minutes. Discard any juices and cool completely.

Step 2 
Transfer to a large bowl. Add cheese, pecans, flour and Limoncello to pears and toss gently to combine.

Step 3
Melt ¼ cup butter in microwavable dish. Using a pastry brush, gently brush 1 unrolled phyllo dough leaf with butter. Be careful not to tear leaf. Repeat for each leaf, stacking one leaf on top of the last. Stack 5-6 leaves together.

Step 4
Put ½ of the filling over the dough to within one inch of the edge.

Step 5
Starting on the long side, gently roll the leaves into a long roll and tuck under the ends.

Step 6
Place roll onto a parchment paper covered baking sheet. Brush roll with egg wash.

Step 7
Bake 15-20 minutes at 400 degrees. Until nicely browned and phyllo is crispy.

Step 8
Cool and slice crosswise into 1-inch slices. Can be served warm or at room temperature.

 

 

 

Shrimp Bruschetta Crostini

4-8 Servings – Made with Toasted Goat Cheese

INGREDIENTS
¼ cup Extra Virgin Olive Oil
2 cloves garlic, thinly sliced
18 medium shrimp, shelled and deveined
½ cup Gioia Luisa Limoncello
2 tablespoons capers
1 tablespoon butter
Salt & freshly ground pepper
3 tablespoons lemon zest
¼ bunch flat leaf parsley, chopped
Crostini Baguette angle sliced into 18 servings
oz. goat cheese
oz. shredded parmesan cheese

INSTRUCTIONS
Preheat oven to 425°
Step 1 
In a large sauté pan, heat olive oil over medium heat, add garlic and cook until it turns light brown. Add shrimp and cook 2-3 minutes until almost pink, turn over and cook another 1 minutes.

Step 2
Just before shrimp is done, add Gioia Luisa Limoncello, butter and capers, then sauté for an additional minute or two. Season with salt and pepper, remove from heat.

Step 3
Spread goat cheese on each slice then sprinkle with parmesan cheese. Place on baking sheet and bake 8 – 10 minutes. Cheese should be lightly toasted before removing.

Step 4
Place toasted goat cheese on platter, add Shrimp Bruschetta to each slice, spoon capers, sprinkle lemon zest, and parsley and serve immediately. NOTE: It is recommended you prepare the toasted goat cheese first, then the shrimp.

Soprano Margarita

What’s better than a margarita? A Soprano Margarita that is oozing with Lemon and a touch of orange – you’ll want to make this refreshing cocktail to sip any day of the week.

INGREDIENTS
1 oz Gioia Luisa Limoncello
1 oz freshly squeeze orange juice
1 1/2 oz Corralejo Silver Tequila or similar
Limes – quarters
Ice
Orange wedge or lime slice for garnish

INSTRUCTIONS
Moisten glass of glass with lime wedge and dredge with salt. Shake or blend ingredients with ice, pour into glass and garnish with lime slice and/or orange wedge. It’s a new twist to the traditional Margarita drink that’s guaranteed to “kick up” your Italian leathers.