1 loaf of good quality crusty Italian or French Bread
2 cups fresh, good quality ricotta cheese
1/2 cup UP EVOO - Picual, Hoji, or Koroneiki would go well here
1/4 cup Tuscan Herb or Garlic Olive Oil
3 cups super sweet cherry tomatoes
1 cup packed fresh basil leaves
3 large garlic cloves
1 cup good quality sun dried tomatoes in oil, drained well
2 teaspoons sea salt
fresh cracked pepper to taste
Preheat a grill, BBQ or oven to 425 F.
In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside.
Toss the cherry tomatoes with 1/4 cup fresh UP EVOO, a teaspoon of salt, and pepper to taste. Roast the cherry tomatoes in a cast iron skillet for 15 minutes until blistered and fragrant. Set aside to cool.
Slice the bread into 1" thick slices, drizzle the slices with 1/4 cup UP EVOO, and grill over high heat, on the BBQ or an indoor cast iron grill until golden, about 5 minutes per side. Using two of the garlic cloves, rub each side of the still warm grilled bread. Set aside.
Sundried tomato and basil pesto
In the bowl of a food processor or blender, add the sundried tomatoes, 1/2 cup basil, 1 garlic clove, 1/4 cup Tuscan Herb Olive Oil and process to a paste consistency.
Spread 1 tablespoon sundried tomato pesto over over one side of the each slice of grilled bread. Top by spreading 1 tablespoon of ricotta. Then place 2 or 3 cherry roasted cherry tomatoes over the ricotta layer, and then add a basil leaf between each tomato (if you're feeling fancy). Otherwise just sprinkle the bruschetta with torn basil leaves.
Finish each bruschetta with additional sea salt, fresh ground pepper, and a drizzle of UP EVOO or infused olive oil of your choice. Serve immediately!
Everyone loves a good sauce and once you try these you are going to want to put them on everything! The possibilities for dip and sauce recipes are endless but here are a few of our favorites to get you started.
Basil & Chevre Spread/Pasta Sauce
8 oz. Fresh Goat Cheese
1/4 cup garlic olive oil
1 cup washed and dried fresh basil
1 teaspoon A-Premium Balsamic or lemon juice
1 teaspoon sea salt (or add salt to taste)
Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. Serve with bread, crackers, pita, vegetables, or as a lovely sauce for pasta or dressing for pasta salad. Adjust seasoning and store tightly covered in the refrigerator for up to three days.
Basic Hummus Recipe
2 - 15 oz. cans organic garbanzo beans, drained
2 cloves garlic
1 teaspoon ground cumin
1 tablespoon Roasted Japanese Sesame Oil
2 tablespoons fresh lemon juice
1/3 cup Certified UP Extra Virgin Olive Oil of your choice or any infused olive oil
2 teaspoons sea salt, or to taste
Place all of the ingredients in the bowl of a food processor and process until creamy and smooth. Adjust seasoning as desired. Refrigerate until ready to serve and drizzle additional, fresh olive oil over the top if desired.
Baklouti Black Bean Dip
¼ cup garlic olive oil
¼ cup baklouti olive oil
2 (15.5 ounce) cans black beans, rinsed and drained
1-1/2 teaspoons salt
1/2 teaspoon ground cumin
2 tablespoons fresh lime juice, from one lime, plus more if desired
A few tablespoons of water if necessary
1/4 cup fresh chopped cilantro, plus more for garnish (optional)
Add the black beans, olive oil, salt, cumin, lime juice, water and cilantro to the blender. Blend until smooth (if you're using a blender, you may need to stop and stir a few times to help it out). If the dip is too thick, add a bit of water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips.
*The heat comes from the baklouti chili olive oil, so if you like it mild, replace with unflavored extra virgin olive oil or simply double the garlic olive oil used and omit baklouti.
Serve with tortilla chips or pita chips
Yup, I put potatoes in my waffle maker. What!? You don't put potatoes in your waffle maker? Heresy!! These golden crisp-on-the-outside and creamy-cheesy on the inside savory snacks are absolutely mind blowing!
2 cups cold or room temperature mashed potatoes (preferably unseasoned)
1 cup bleached all purpose flour
1 cup grated sharp cheddar cheese
2 large scallions thinly sliced
1/3 cup garlic olive oil
1 large egg, beaten
1 teaspoon baking powder
2 teaspoons salt (less for pre-seasoned mashed potatoes)
fresh ground pepper to taste
Sour cream and hot sauce (optional for serving)
Heat the waffle maker. Meanwhile add all the ingredients to a large bowl including 1/2 of the scallions, and whisk thoroughly.
Grease the hot waffle iron well. Add 1/3 cup for each waffle. Cook until golden brown on the inside, about 5 minutes per waffle. Serve with a dollop of sour cream, additional scallions, and hot sauce, if desired.
These Harissa kale chips are the perfect snack, just the right amount of crunch and spice! If you aren't a fan of spicy you could substitute another flavor of olive oil like Garlic or Lemon!
4 cups kale leaves, washed, dried, and cut into 1/2" pieces, with tough stems removed
2 tablespoons Harissa Olive Oil
1 teaspoon paprika (optional)
1/2 teaspoon fine sea salt
Preheat the oven to 275 degrees F.
In a large bowl toss the kale with harissa, paprika, and salt. Arrange the leaves in a single layer on the baking sheet lined with parhment. Bake until crisp and beginning to turn golden-brown at the edges, about 20-25 minutes.