Recipes
ASPARAGUS CROSTINIS
12 fresh asparagus spears
4 Tbsp. Spicy Calabrian Pesto Olive Oil –divided
1/8 tsp. seasoned salt
1/8 tsp. pepper
1 French bread baguette cut into 12 1/2 inch slices
6 oz. Gouda cheese, cut into 12 slices
Pepper flakes –optional
Chopped parsley for garnish
Cut the asparagus tips into 2-inch lengths.
Place asparagus tips in a 15x10x1-inch x 1-inch baking pan lined with parchment paper. Drizzle with 1 teaspoon of Spicy Calabrian Pesto Olive Oil and toss to coat.
Sprinkle with seasoned salt and pepper. Bake at 425°F for 10 to 15 minutes or until crisp-tender.
Brush baguette slices on both sides with remaining oil. Place on a baking sheet and broil for 1 to 2 minutes on each side or until toasted.
Top each slice gouda cheese and asparagus. Broil 3 to 4 inches from the heat for 2 to 3 minutes or until cheese is melted.
CRAB STUFFED MUSHROOMS
20-25 Baby Bella Mushrooms
2 tablespoons of Spicy Calabrian Pesto Infused Olive Oil
Salt to taste
Stuffing
8 oz of cream cheese (room temp)
4 oz of crab meat –chopped finely.
1 tablespoons of Basil Infused Olive Oil
4 minced garlic cloves
½ teaspoon of paprika
½ teaspoon of ground black pepper
¼ teaspoon of salt
¼ cup of breadcrumbs
Garnish
2 tablespoons of grated parmesan cheese
1 tablespoon of chopped parsley
CINNAMON-PEAR BALSAMIC ROASTED SWEET POTATOES
4 medium sweet potatoes, peeled and each cut
lengthwise into 8 wedges
1/3 cup Cinnamon-Pear Balsamic Vinegar
2 tablespoons Butter Infused Olive Oil
3/4 teaspoon kosher salt or sea salt
PREPARATION:
Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.
Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Infused Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.
Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.
NEAPOLITAN HERB EGGPLANT
1/3 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup Neapolitan Herb Dark Balsamic
1/4 cup extra virgin olive oil + 2 tablespoons
Kosher salt and freshly ground black pepper to taste
1 medium eggplant (3/4 pound), peeled and sliced about 1/3" thick
In the bowl of a food processor or blender add the oil, vinegar, parsley, salt, and pepper. Pulse to finely chop the parsley. Pour into a bowl and reserve.
Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot.
Brush the eggplant slices on each side with olive oil and then arrange the slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over.
Cook until tender, about 3 minutes more.
Pour the marinade into a shallow dish and dip the hot slices into the marinade and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned. Spoon the rest of the marinade over the cooked eggplant and then cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.