APPETIZERS

ITALIAN FLAG

• Serves 2-3
• 12 pcs crostini
• 60 g Garlic Cheese Spread
• 60 g Pesto

Spread 1 tsp. each of the sauces and spread on each piece of crostini, putting the pesto and dip on each end of the crostini and the spread in the middle. Arrange on a plate and serve immediately.

CUCUMBER ROUNDS

• Serves 2-3
• 1 medium cucumber, sliced, peeled and cut into rounds
• Bravo Salmon Mousse

On each cucumber round, spread 1 1/2 tsp of Bravo Salmon Mousse. Arrange on plate and serve immediately.

VEGETABLE STICKS

• Serves 2-3
• 1 stalk celery (w/o leaves)
• 1 medium turnip
• 1 medium carrot
• 1 medium cucumber (w/o seeds)
• 1/4 bottle Bravo Salmon Mousse
• 1/4 bottle Bravo Garlic Cheese Spread

Peel turnips and carrots. Cut all vegetables into 3″ sticks. Arrange on a platter around dipping bowls filled with the mousse and spread.

BAKED PIZZA CHIPS

• Serves 3-4
• 1 box Bravo Pizza Chips
• 1/2 bottle Bravo Tomato Garlic Dip
• 60 g shredded mozzarella cheese

Put 1 % tsp. of shredded mozzarella on each pizza chip. Bake until cheese melts. Serve hot.

PAN DE SAL PIZZAS

• Serves 2-3
• 6 pcs pan de sal, split into 2
• 120 g Bravo Tomato Garlic Dip
• 60 g shredded mozzarella

Spread dip and shredded mozzarella on top of each half of pan de sal. Heat in toaster oven until cheese melts. Serve hot. Tip: add your favorite topping as desired such as pepperoni or mushrooms.

CREAMY TOMATO SOUP

• Serves 2-3
• 1 bot Bravo Tomato Soup
• 1 pack Bravo Croutons (plain or flavored)
• 40g grated parmesan cheese

Heat Bravo Tomato Soup in a pan. Serve in soup bowls. Top with croutons and parmesan cheese.

BAKED MUSSELS

• Serves 3-4
• 1 bot Bravo Artichoke and Spinach Spread
• 250g mussels, cleaned
• 100g cheddar cheese, grated

Steam or boil mussels and remove shell. Top with artichoke and spinach spread and cheddar cheese. Bake in oven toaster for 1 minute or until cheese is melted.

GRILLED ZUCCHINI

• Serves 3-4
• 1 bot Bravo Tuna Tuscan Sauce
• 3 pcs zucchini, cut lengthwise about 1/4″ thick

Grill Zucchini. Top with Tuna Tuscan pasta sauce. Serve while hot.

SIZZLING TOFU

• Serves 6-8
• 1 bot Bravo Tomato Garlic Dip
• 5 to 8 pcs of Tofu, pan-fired and cubed
• Fresh chili, chopped

In a pan, saute tomato garlic dip and fresh chili. Add tofu. Serve in a sizzling plate.

ASSORTED CANAPES

• Serves 6-8
• 1/2 box each of Bravo Crostini, Pizza Chips, Lavosh
• 1/2 bottle Bravo Garlic Spinach Pesto
• 1/2 bottle Bravo Sundried Tomato Pesto
• 1/2 bottle Bravo Artichoke and Spinach Spread
• 1/2 bottle Bravo Salmon Mousse

Put pestos and spreads in separate sauce bowls. Arrange the crostini, pizza chips and lavosh on a platter with the sauce bowls in the middle. Serve.

FISH AND CHIPS

• Serves 2-3
• 120 g lapu-lapu fillets
• 60 g french fries
• Bravo Wasabe Dressing
• Bravo Honey Mustard Dressing

Cut fillet into bite size pieces. Dredge in flour seasoned with salt and black pepper. Deep fry until golden. Arrange on a platter with french fries on the side and with the dressings in separate sauce bowls.

GARLICKY CHICKEN BITES

• Serves 6-8
• 1 bot Bravo Garlic Cheese Spread
• 1 pack frozen chicken nuggets
• 50g cheddar cheese, grated

Cook chicken nuggets as per label instructions. Set aside. Spread garlic cheese spread and top with cheddar cheese.

EGGPLANT PARMIGIANO

• Serves 3-4
• 1 bot Bravo Tomato Garlic Dip
• 4 pcs med eggplant, sliced
• 100g mozzarella cheese, grated

Grill eggplant. Layer eggplant in a pyrex dish and top with tomato garlic. Repeat the same layer and then top with mozzarella cheese. Bake for 2 minutes or until cheese is melted.

BRAVO BITES

• Serves 3-4
• 1 bot Bravo Pesto
• 100g mozzarella cheese, grated
• 1 pc French Bread

Slice french bread diagonally at least half inch thick. Spread pesto on one side and top with mozzarella cheese. Toast until cheese is melted.

ARTICHOKE & SPINACH FONDUE

• Serves 3-4
• 1 bot Bravo Artichoke & Spinach Spread
• 1 box Bravo Crostini
• 1 box Bravo Pizza Chips
• 1 box Bravo Lavosh
• Parmesan cheese, grated

Pour into a fondue pot the Artichoke & Spinach spread, top with parmesan cheese. Serve hot or over a fondue burner with the crostini, pizza chips and lavosh.

BAKED MUSSELS & CLAMS

• Serves 2-3
• 1 bot Bravo Pesto
• 100g mussels, cleaned
• 100g clams, cleaned
• 50g parmesan cheese

Steam or boil mussels and clams, remove shell. Top with pesto and parmesan cheese. Bake in oven toaster for 1 minute or until cheese is melted.

GAMBAS WITH CHORIZO

• Serves 2-3
• 1 bot Bravo Tomato Garlic Dip
• 100g peeled whole shrimps
• 1 Tbsp olive oil
• 30g chorizo
• 5g roasted garlic

Remove chorizo from casing and crumble. Cook shrimps with olive oil in pan over low fire until pink. Add tomato garlic dip and crumbled chorizo. Transfer to serving plate, top with roasted garlic and serve with garlic bread.

SALADS

BRAVO SALAD

• Serves 2-3
• 80g Romaine lettuce, cleaned
• 1 pc hard boiled egg, sliced
• 50g Italian bacon, cut bite size
• 6 tbsps. Bravo Italian Balsamic Dressing

Stir fry bacon in 2 tbsps. of dressing. Arrange lettuce on platter. Top with boiled egg, Italian bacon, 4 tbsps of dressing, and the balsamic dressing from the pan.

SPINACH, TOMATO & MOZZARELLA SALAD

• Serves 2-3
• 150 g baby spinach leaves
• 1/2 cup fresh basil leaves, cut in thin strips
• 1 tomato, cut thinly crosswise
• 120 g mozzarella, diced
• 2 tbsps Bravo Italian Herb Dressing

Alternate layers of spinach and tomato across plate. Top with basil and mozzarella. Drizzle with dressing.

SHRIMP SALAD

• Serves 2-3
• 40 g Romaine lettuce, cleaned
• 60 g shrimps, peeled and steamed until pink
• 50 g Bravo Honey Mustard Dressing

Arrange lettuce on platter. Top with shrimps and drizzle with dressing.

WASABI SALAD

• Serves 2-3
• 1 ripe mango, cut into strips
• 1 orange, peeled into sections
• 40 g Japanese crabstick
• 20 g Romaine lettuce, cleaned
• 10 g carrots, cut into strips
• 10 g cucumber, peeled, seeded, cut into strips
• 60 g Bravo Wasabe Mayo dressing

Mix the crab, cucumber and carrots with 30 g of dressing. Arrange lettuce on a platter with the crab-cucumber-carrot mixture on top. Put the mango slices and orange sections on top of the mixture and drizzle the rest of the dressing. Serve cold

TUNA TUSCAN SALAD

• Serves 2-3
• 1 bot Bravo Tuna Tuscan Sauce
• 100g Romaine lettuce, cleaned
• 1 pc med cucumber, sliced
• 1 pc med carrot
• 2 pc big tomato, quartered

Mix all vegetables in a salad bowl. Drizzle with tuna tuscan sauce.

EGGPLANT AND MANGO SALAD

• Serves 2-3
• 1 bot Bravo Italian Balsamic Dressing
• 100g Romaine lettuce, cleaned
• 2 pcs eggplant, roasted, peeled and sliced
• 2 pcs tomatoes, coarsely chopped
• 1 pc ripe mango, sliced
• 2 pcs red egg, quartered

Arrange all vegetables and mango in a salad bowl. Top with red egg. Drizzle with Italian Balsamic dressing.

GREEK SALAD

• Serves 2-3
• 80 g Romaine lettuce, cleaned
• 1 cucumber, peeled, seeded, and sliced
• 1 tomato, chopped
• 1/2 cup sliced red onion
• 60 g crumbled feta cheese
• 8 tbsps. Bravo Italian Vinaigrette

Combine the lettuce, cucumber, tomato, onion, and cheese in a large bowl. Pour the vinaigrette over the lettuce mixture and toss until coated. Serve.

CUCUMBER SALAD

• Serves 2
• 1 medium cucumber, peeled and sliced
• 2 tbsps. Bravo Italian Balsamic Dressing

Arrange the cucumber in a rotating pattern on a serving plate. Drizzle the dressing on top. Sprinkle with freshly ground black pepper and serve.

ASPARAGUS SALAD

• Serves 2
• 90 g Asparagus
• 1 tbsp. grated Parmesan cheese
• 1 tbsp. Bravo Italian Balsamic Vinegar

Steam asparagus for 5 minutes. Arrange on platter and drizzle with sauce

INSALATA CAPRESE

• Serves 3-4
• 4 pcs vine ripe tomatoes, sliced into rounds
• 100g mozzarella, sliced
• 1 bot Bravo Pesto

Layer tomatoes, mozzarella and pesto on serving plate. Serve cold.

PASTA

SPAGHETTI ARRABBIATA

• Serves 1
• 90 g uncooked spaghetti, cooked al dente
• 20 g peeled shrimps, steamed until pink
• 120 g Bravo Arrabbiata Sauce

In a pan over low fire, heat Bravo Arrabbiatta Sauce. Mix shrimps and spaghetti with the sauce, transfer to plate and serve hot.

SPAGHETTI MEDITTERRANEA

• Serves 3-4
• 1 bot Bravo Tomato Garlic Dip or Bravo
• Tomato Herb Sauce
• 200g uncooked Spaghetti, cooked al dente
• 100g shrimps, peeled
• 100g squid, cut in rings
• 100g mussels
• Fresh chili, optional

Saute Tomato Garlic Dip with shrimps, squid and mussels. Toss in Spaghetti. Add fresh chili (optional). Serve hot.

CORNED BEEF PASTA

• Serves 3-4
• 1 bot Bravo Tomato Garlic Dip
• 1-250g can of Corned beef
• 250g uncooked Spaghetti, cooked al dente
• 50g grated parmesan or cheddar cheese

Saute tomato garlic dip and corned beef in a pan. Toss in pasta. Top with parmesan or cheddar cheese.

SPAGHETTI AL PESTO E POMODORO

• Serves 2
• 1 bot Bravo Pesto
• 120g uncooked Spaghetti, cooked al dente
• 4 pcs ripe tomatoes, quartered
• Parmesan cheese, grated

Saute tomatoes in olive oil and garlic. Mix pesto with tomato quarters. Toss in cooked pasta. Top with parmesan cheese. Serve hot.

SPAGHETTINI WITH CLAMS

• Serves 1-2
• 90 g uncooked spaghettini, cooked al dente
• 120 g Bravo Tuscan Sauce
• 400 g fresh clams in shells

Cook clams in water until shells open. Heat sauce in a sauce pan and mix spaghettini and clams into it. Transfer to a plate and serve hot.

SPAGHETTI MAFIA

• Serves 1-2
• 90 g uncooked spaghetti, cooked al dente
• 120 g Bravo Tuscan Sauce
• 30 g fresh tomatoes, diced
• 5 g capers
• 5 g black olives

Heat sauce in a saucepan and mix tomatoes, olives and capers into it. Put in the spaghettini. Transfer mixture to plate and serve hot.

PENNE MILLE FILI

• 90 g uncooked penne, cooked al dente
• 120 g Bravo Tomato Herb Sauce
• 15 g shredded mozzarella

Heat sauce in a saucepan and mix penne into it. Transfer mixture to a microwaveable plate, top with mozzarella and put into microwave until cheese melts. Serve hot.

PASTA IN TOMATO & CREAM

• Serves 1
• 90 g uncooked spaghetti, cooked al dente
• 120 g Bravo Tomato Herb Sauce
• 20 g Bravo Garlic Cheese Spread

Heat sauce in a sauce pan and mix in the cheese spread. Pour in cooked pasta, transfer to a plate and serve hot.

SPAGHETTI WITH CHORIZO

• Serves 1
• 90 g uncooked spaghetti, cooked al dente
• 120 g Bravo Tomato Garlic Dip
• 30 g chorizo

Remove chorizo from casing and crumble. Heat sauce in a pan and mix in chorizo. Pour in cooked pasta, transfer to plate and serve hot.

SPAGHETTI WITH TUNA

• Serves 1-2
• 90 g uncooked spaghetti, cooked al dente
• 120 g Bravo Tomato Garlic Dip
• 30 g tuna, drained

Heat sauce in a sauce pan and mix tuna with it. Mix in al dente spaghetti and transfer to a plate. Serve hot.

TUNA TUSCAN SPAGHETTI

• Serves 1-2
• 90 g uncooked spaghetti, cooked al dente
• 120 g Bravo Tuna Tuscan Sauce

Heat sauce in a sauce pan and mix tuna with it. Mix in spaghetti, transfer to a plate and serve hot.

SECONDI PIATTI

SEAFOOD WITH TOMATO CREAM SAUCE

• Serves 3-4
• 1 bot Bravo Tomato Herb Sauce
• 1 bot Bravo Garlic Cheese Spread
• 8 pcs Prawns, deveined
• 100g fresh clams, cleaned
• 100g fresh mussels, cleaned

Heat tomato herb sauce in a pan, add in garlic cheese spread. Mix in prawns. Serve while hot.

SALTIMBOCCA

• Serves 3-4
• 1 bot Bravo Puttanesca Sauce
• 4-5 pcs pork tenderloin, thinly sliced
• 100g mozzarella cheese, grated

Pan fry pork tenderloin in a pan. In a plate, arrange pork tenderloin, top with puttanesca sauce and mozzarella cheese. Bake in oven for 5 mins or until cheese is melted.

DESSERTS/SNACKS

CHOCOLATE FONDUE

• Serves 3-4
• 1 bot Bravo Dark Chocolate Spread
• 2 pcs Banana Lakatan, sliced
• 1 pc apple (red or green) peeled and cubed
• 1 pc ripe mango, peeled and cubed
• 120 ml fresh milk

In a double boiler, melt dark chocolate spread, add milk. Serve in a fondue pot, plated with fruits.

BREAKFAST PANCAKES

• Serves 3-4
• 1 bot Bravo Dark Chocolate Spread
• 1-250g pack of pancake mix
• 2 pcs banana lakatan, sliced butter

Cook pancakes as per label instructions. Spread each pancake with butter. Top with bananas and chocolate spread.

BRAVO OMELETTE

• Serves 2
• 1 bot Bravo Tomato Garlic Dip
• 4 whole eggs, beaten

Cook beaten eggs in a pan, stir in tomato garlic dip. Serve hot.

Bravo gourmet food products are available at bravo kiosks:

Rustans Supermarket Makati
2nd level Megamall B
2nd level Entertainment Center, South Side Mall of Asia