Recipes

Serrano Ham and Brie Bruschetta

• 2 tbsp olive oil
• 2 tbsp pesto
• Serrano Ham (5-6 slices)
• Brie cheese (1 round, rind removed and thinly slice)
• 1 small red onion (julienne)
• 2 Roma tomato (diced)
• Arugula
• Balsamic Vinegar
• Multigrain bread (sliced diagonally about ½ in. thick)
• Your favorite Gindo’s hot sauce

Mix onion and tomato in bowl with ½ tbsp. olive oil, salt and pepper. Set aside.

Tear serrano ham into small pieces.

Heat grill to high. Brush remaining olive oil over bread and grill on both sides until toasted.

Top each slice of bread with Pesto, Serrano Ham, Brie, tomato/onion mixture and arugula.

Drizzle with Balsamic and your favorite Gindo’s hot sauce….

EAT!!

Spicy Butternut Squash Soup

• 2 tbsp olive oil
• sprig of rosemary
• 2 bay leaves
• 3 garlic cloves crushed
• 1 medium butternut squash, peeled and cubed
• 2 carrots, chopped
• 1 large potato, peeled and cubed
• 2 celery sticks
• 1 medium onion, chopped
• pinch cumin seeds
• pinch smoked paprika
• 2 tbsp tomato paste
• 2 pints veg/chicken stock
• 1-2 tbsp Gindo’s Jalapeno Poblano
• 1-2 tbsp Gindo’s Original Fresh & Spicy
• ½ cup crème fraiche or heavy cream
• ¼ lb goat cheese

Heat oil in a large saucepan and add garlic, paprika, bay, rosemary and cumin seeds and heat for 30 seconds (do not color, you only want to release the flavors).

Add all the remaining ingredients apart from the stock and tomato paste

Saute the vegetables for 2 minutes until they are fully coated in the spices.

Add the stock and tomato paste, turn down the heat and allow the soup to simmer for about 45 mins.

Allow the soup to cool, add half crème fraiche and goat cheese. Then blend in blender, until free of lumps.. If the soup is too thick add a little more stock until you have the desired consistancy. Reheat desired amount.

Garish with remaining crème fraiche, goat cheese and a sprinkle of smoked paprika.

From Jonathan S. of Villa Park, IL, winner of Gindo's November Recipe Contest! Deliciously savory and earthy with a hint of Gindo's Jalapeno Poblano pepper sauce, these spinach stuffed mushrooms are a perfect appetizer for any gathering.