Oli+Ve

Ingredients    

3 pounds russet potatoes, peeled and cut in to 2″ chunks

2 tablespoons Baklouti Chili Pepper Agrumato Olive Oil

1 tablespoon Garlic Infused Olive Oil

1/3 cup grated Parmesan cheese 

1/2 pound mozzarella cheese cut in to 1/2″ cubes

3 large eggs

1 tablespoon finely minced flat leaf parsley

2 teaspoons sea salt

fresh ground pepper to taste

1 1/2 cups fine bread crumbs

For frying: Use Certified Ultra Premium Extra Virgin Olive Oil with a very low FFA, and very high phenol content

Directions 
Place the potatoes in a large pot with enough salted water to cover. Bring to a boil and cook for approximately 15 minutes until the potatoes are tender. Allow the potatoes to cool completely. Mash the cooled potatoes, season with salt and pepper, and add the garlic infused olive oil, Baklouti Chili Pepper Agrumato, Parmesan, parsley, and one beaten egg. Mix thoroughly and set aside.

Beat the remaining two eggs in a separate bowl, and add the bread crumbs to another bowl.

Line a baking sheet with parchment paper. 

Form the potato mixture in to a 2″ oblong shape. Push a piece of mozarella in to the center of each oblong, and form the potato around in so that it is completely encased. Coat each croquette in egg, and then roll in bread crumbs to thoroughly coat. Set aside on the baking sheet. 

Heat 2″ of Ultra Premium Extra Virgin Olive Oi in a heavy frying pan over medium high heat. When a deep fry thermometer reaches 375, fry the croquettes in batches until deep golden brown on all sides, about 2 minutes per side. Enjoy immediately.

Makes approximately 20 croquettes
Courtesy of Rachel Bradley-Gomez

This finger foods recipe sounds a little weird, doesn’t it? Chances are, you’ll have to encourage some people to try it– otherwise they’ll sit in your buffet and finger food display untouched. But once tasted, these unusual, creative appetizers will disappear. So make more than you think you’ll need. This buffet appetizer recipe is based off of one found in The New Carry-Out Cuisine Cookbook… but I’ve made a few little adjustments of my own.

Ingredients:

Nuts:
2 C. shelled walnut halves
1/4 C. soy sauce
3 tbsp. rice wine
2 tbsp. Oli + Ve Toasted Sesame oil
1 clove garlic, pressed
1 tbsp. finely grated fresh ginger
2 tsp. Asian hot sauce (I like hot Thai chili sauce)
1 tbsp. dark brown sugar

Apricots:
2 tbsp. Amaretto liqueur
1 (8 oz.) pkg. cream cheese, softened (low fat is fine)
1 lb. dried apricot halves

Instructions:Preheat oven to 350 degrees F.

To prepare nuts, line a jelly-roll pan with parchment paper. Spread nuts over paper. Heat other walnut ingredients in a saucepan until sugar dissolves. Pour over nuts, coating well. Bake nuts 15-20 minutes stirring occasionally. While still hot, remove nuts to a tray covered in foil or parchment paper sprayed with cooking spray or oil.

To make apricots, combine cream cheese and Amaretto in a medium bowl until well-mixed and fluffy. Place a small spoonful of cream cheese mixture on each apricot half. Top with a teriyaki walnut half.

Watch these sweet and savory little appetizer bites fly off your buffet and finger food display