Recipes & Resources

Ingredients 24 Martin’s Party Potato Rolls (1 Pack), sliced Olive Oil, for brushing Cheese & Olive Crostini: 6 Swiss Cheese Cubes 6 Pimiento-Stuffed Manzanilla Olives Shrimp & Cucumber Crostini: 6 Slices Cucumber, very thinly sliced 6 Small Sprigs Fresh Dill, about 1-2 inches each 6 Medium Cooked Shrimp, shell removed 1 Slice Orange, Lemon, or Pineapple, divided into 6 parts Caprese Crostini: 3 Grape Tomatoes, halved 6 Cubes Fresh or Low-Moisture Mozzarella Cheese 6 Med

Ingredients 1/2 Pound Thick-Cut Bacon (about 6 slices) 1 Onion, finely diced 2 Celery Ribs, finely diced 1 Teaspoon Kosher Salt 1/2 Teaspoon Black Pepper 1 Apple, peeled, cored, and diced 3 Tablespoons Fresh Parsley 2 Teaspoons Rubbed Sage 1 Teaspoon Thyme 4 Cups Martin’s Potato Bread Homemade Stuffing Cubes 1-2 Cups Chicken Broth 1 Egg Directions Preheat oven to 375 degrees. Generously grease a muffin tin with non-stick cooking spray and set aside. Cook bacon on medium-high

Ingredients Martin's Dinner Potato Rolls 1 Tablespoon Extra Virgin Olive Oil 1 Package of Prosciutto, each slice cut into 5 pieces 1 Carton of Creamy Goat Cheese 1 Jar Fig Jam 1 Cup Baby Arugula, washed and dried 1/3 Cup Balsamic Vinegar Sea Salt Directions Preheat the oven to 375 degrees. Cut each dinner roll in half. Line two baking sheets with aluminum foil and arrange the roll slices in a single layer on the pans. Brush the top of each slice with extra virgin olive oil an