Ingredients:

2 lobster tails, shell removed and cut into bite-sized pieces

250g pannecheri pasta (or any short pasta like penne)

2 tablespoons olive oil

4 cloves garlic, minced

1 small onion, finely chopped

1 cup cherry tomatoes, halved

1/2 cup white wine

1/2 cup Sonny’s Ro sted Garlic and Parm CC

Salt and pepper to taste

Fresh basil leaves, chopped, for garnish

Grated Parmesan cheese, for serving

Instructions:

Cook the pannecheri pasta according to the package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped onion, and sauté until softened and fragrant, about 2-3 minutes.

Add the lobster pieces to the skillet and cook until they turn pink and opaque, about 4-5 minutes.

Stir in the cherry tomatoes and cook for another 2 minutes until they start to soften.

Pour in the white wine and let it simmer for a couple of minutes to reduce slightly.

Reduce the heat to low and spoon in Sonny’s Italian, stir gently to combine all the ingredients. Let the sauce simmer for another 2-3 minutes until it thickens slightly. Season with salt and pepper to taste.

Add the cooked pannecheri pasta to the skillet and toss until well coated with the lobster and sauce.

Serve hot, garnished with chopped fresh basil leaves and grated Parmesan cheese.

Ingredients:

1 pack of Siljans Croustades Crispy Shells

200g Sonny’s Plain CC

2 tablespoons sour cream

1 tablespoon fresh lemon juice

Salt and pepper to taste

50g caviar

Fresh chives, chopped, for garnish

Instructions:

Arrange the Siljans shells on a shnet pan

In a mixing bowl, combine the cream cheese, sour cream, fresh lemon juice, salt, and pepper. Use a hand mixer or food processor to whip the mixture until smooth and creamy.

Transfer the whipped cream cheese mixture to a piping bag fitted with a small round tip, or simply use a zip-top bag with a corner snipped off.

Pipe a dollop of the whipped cream cheese mixture into each shell.

Spoon a small amount of caviar on top of the whipped cream cheese on each canapé.

Garnish with chopped chives for a burst of color and flavor.

Arrange the caviar-topped canapés on a serving platter and serve immediately.

Ingredients:

8 slices of sourdough bread

8 slices of bacon, cooked until slightly crispy

2 large tomatoes, thinly sliced

4 leaves of lettuce

4 tablespoons Sonny’s Caprese cream cheese

Salt and pepper to taste

Instructions:

Begin by toasting your bread slices to your desired level of crispiness.

Spread a generous layer of Caprese cream cheese onto one side of each bread slice.

On four of the bread slices with cream cheese, layer on the cooked bacon slices, followed by the tomato slices. Season the tomatoes with a pinch of salt and pepper.

Place a lettuce leaf on top of the tomato slices on each sandwich.

Place the remaining bread slices with cream cheese on top of the lettuce leaves to form sandwiches.

Press down on each sandwich to secure the layers together.

Slice each sandwich in half diagonally to serve.

Ingredients:

1 jar of Peppadew peppers (about 20 peppers)

200g Sonny’s Plain CC

2 tablespoons chopped fresh herbs (such as parsley, chives, or basil)

1 clove garlic, minced

Salt and pepper to taste

Instructions:

Drain the Peppadew peppers from the jar and pat them dry with paper towels. Set aside.

In a mixing bowl, combine the cream cheese, chopped fresh herbs, minced garlic, salt, and pepper. Stir until well combined.

Transfer the cream cheese mixture to a piping bag fitted with a small round tip, or simply use a zip-top bag with a corner snipped off.

Carefully fill each Peppadew pepper with the cream cheese mixture, piping it in until each pepper is filled.

Arrange the stuffed Peppadew peppers on a serving platter and serve immediately, or refrigerate until ready to serve.

Pair with prosciutto wrapped cantaloupe for a summery treat!