OVEN ROASTED HERBED TOMATOES
Ingredients:
10 large plum or Roma tomatoes, halved lengthwise
1/4 cup Beyond the Olive California Blend extra virgin olive oil
1 Tbsp fresh parsley
1 Tbsp fresh basil
1/2 Tbsp fresh rosemary
1/2 Tbsp fresh thyme
Sea salt
Fresh ground pepper
Directions:
Preheat oven to 350 degrees. Place tomatoes on rimmed baking sheet cut side up. Brush with olive oil. Mix all herbs together and sprinkle half of the mixture over tomatoes. Salt and pepper to taste. Bake 1 hour 15 minutes or until edges are brown.
Sprinkle with remaining herbs.
PEPERONATA
(Serves: 4-6)
Ingredients:
1 lb sweet Gypsy peppers, sliced
1 lb red bell peppers, sliced
1 lb red onions, sliced
2 cloves garlic, minced
1/4 cup Beyond the Olive Tuscan Blend extra virgin olive oil
1 tsp dried oregano
Kosher salt and freshly ground pepper
Directions:
Heat olive oil on medium high heat in a large skillet. Add peppers, onions and garlic and sauté for about 10 minutes until peppers and onions are starting to soften. Add oregano and season with salt and pepper. Lower heat to medium and cook until pepper mixture is very soft (20-30 minutes).
Delicious on sausages or as a side dish.
Adapted from Farm Fresh to YouPhoto Source: MyRecipes.com
PEACH BALSAMIC MOUSSE (Serves 6) Ingredients: 14 oz can sweetened condensed milk 11 oz heavy cream (not ultra-pasteurized) 3/8 cup Beyond the Olive Peach White Balsamic Vinegar 1 tsp vanilla extract Good-quality cookies for serving (such as butter cookies or ginger snaps) Directions: Combine the condensed milk and cream in a large bowl. Using a hand mixer, beat for about 5 minutes, until it begins to thicken. Add 1/8 cup of vinegar and beat for 1 minute to incorporate. Repeat with remaining vinegar, adding each 1/8 cup and beating for 1 minute after each addition. Finally, beat in vanilla. Spoon into small dishes and chill at least two hours before serving. Serve each portion garnished with a cookie. Recipe...
MIXED VEGETABLES WITH OLIO NUOVO
Ingredients:
1 large carrot, peeled
1 large red bell pepper
4 celery stalks
4 large scallions
1 large bulb fennel
1 large yellow bell pepper
8 large radishes
1/4 pound tiny French beans
1 cup Beyond the Olive Olio Nuovo(or BTO Tuscan Blend EVOO)
Sea salt
1/4 cup Beyond the Olive Raspberry Basil Wine Vinegar
1/4 cup freshly grated Parmigiano-Reggiano
Directions:
Cut all vegetables into fancy shapes. Blanch and refresh the green beans. Serve displayed in a basket with the condiments placed into smaller plates or bowls separately.
CRUDAIOLO PASTA SALAD (Serves: 4-6) Ripe tomatoes are layered with fresh herbs, capers, and two kinds of olives and left to rest on your kitchen counter for the day – the result is a beautiful, no-cook pasta sauce, richly layered with flavor -without ever turning on the stove. Ingredients: 3 tsps capers, drained 1/2 cup Beyond the Olive Tuscan Blend extra virgin olive oil 4 large ripe tomatoes, chopped 3 green onions, chopped halfway to green OR 2 cloves garlic minced 4 fresh basil leaves, torn 1/2 cup black olives, chopped 1/2 cup green olives, chopped pinch red pepper flakes 1 lb penne pasta, cooked Directions: Mix the first 8 ingredients together and leave to sit in salad bowl...
