CRANBERRY ASADA TARTLETTES 

FRIED MAC & CHEESE BITES

ADOVADA FLATBREAD

BACON JAM PULL-APART ROLLS

SERVING SUGGESTIONS 

Roast brussels sprouts.
While they are warm, toss with Marco’s Bacon Marmalade. Serve with a topping of cheese, if desired. 

SERVING SUGGESTIONS 

Toss warm meatballs in warmed Adovada Sauce and serve with chopped cilantro for an easy and flavorful passed appetizer. 

INGREDIENTS

16 oz Marco's Raspberry Habanero Jam

16 oz whole cranberry sauce, canned
brie, wedge or sliced

crostini or thick crackers

chopped pistachios

fresh raspberries

INGREDIENTS

Marco’s Bacon Marmalade - #8971

Roasted Brussels Sprouts
Cheese (We love Parmesan or Gorgonzola.) 




ADOVADA MEATBALLS

INGREDIENTS

16 oz Marco's White Cheese Sauce

12 oz jumbo lump crab meat, or flaked imitation crab meat

4 green onions, sliced

smoked paprika, optional garnish




INSTRUCTIONS 

Using thawed Marco’s White Cheese Sauce, combine with preferred crab meat. Bake and serve hot, or serve chilled for a creamy spread. Serve with toasted crostini, hearty crackers, or your choice of crudités.

SERVING SUGGESTIONS 

Spread Marco’s Adovada Sauce evenly over the flatbread. Top with meat and toppings and bake for about 25 minutes. Remove from oven and top with any desired fresh toppings. Cut into appetizer-sized rectangles and serve warm. 

CRANBERRY HABANERO JAM & BAKED BRIE

WHITE CHEESE CRAB DIP

INGREDIENTS

Marco’s Salsa Asada - #7282

Cranberry Sauce
Mascarpone
Puff Pastry Sheets

Roasted Poblanos 




INGREDIENTS

Marco’s Adovada Sauce - #7609

Meatballs
Cilantro 




SERVING SUGGESTIONS 

Serve a small bowl of Marco’s Bacon Marmalade to take your menu’s cheese and charcuterie board to the next level. 

Use a portion scoop to scoop Marco's #7590 Mac and Cheese into balls of desired size. Roll into round shape and freeze on a parchment-lined pan until solid. Whisk together eggs. Dip balls into eggs and then roll in panko. Fry in hot oil for about 4 minutes and then turn and fry until golden.


INSTRUCTIONS 

Stir and simmer together Marco’s Salsa Asada and cranberry sauce.
Cut puff pastry dough using a round cutter and place in a greased muffin pan.

Fill with a 1/2 teaspoon of mascarpone and top with asada-cranberry sauce mixture.
Pinch together the edges and brush with egg wash. Bake for about 20 minutes, or until golden brown. Serve with chopped poblano. 

ROASTED BRUSSELS SPROUTS & BACON JAM

BACON JAM CHEESE BOARD

APPETIZER RECIPES

INGREDIENTS

Marco’s Adovada Sauce - #7609
Flatbread
Meat of Your Choice (We love using pulled pork or pork belly.)
Toppings: Tomato, Avocado, Cilantro Cheese 




INSTRUCTIONS 

Preheat oven to 375F.
Divide dough into equal portions, we used premade biscuit dough and divided each portioned biscuit in half, and roll into flat circles.
Put about 1 teaspoon of cold bacon marmalade in the center of each piece of dough and pinch dough around it. Seam-side down, brush with egg wash or melted butter on a lined pan. Bake rolls to be touching, if desired, top with cheese and herbs and serve warm. 

INGREDIENTS

Marco’s Bacon Marmalade - #89710

Roll or Biscuit Dough
Egg Wash or Butter
Cheese and Herbs  




INGREDIENTS

Marco’s Bacon Marmalade - #8971
Accoutrements: Cheese, charcuterie, jam, nuts, fruit, crackers, bread, pickles 




INSTRUCTIONS 

For this easy recipe, just combine equal parts whole cranberry sauce with Marco’s Raspberry Habanero Jam. Serve warm or chilled over brie and crostini. Optionally pair with chopped pistachios and fresh fruit for colorful presentation.