Category: Appetizers

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Giant Chewy EVOO Bread Sticks with Pecorino and Garlic

  • Ingredients
  • 4 cups bread flour
  • 1 1/2 cups warm water
  • 1/4 cup + 2 tablespoons EVOO
  • 1 tablespoon kosher salt
  • 1 tablespoon graulated sugar
  • 2 1/4 teaspoons or 1 packet of active dry yeast
  • 1 teaspoon granulated garlic
  • 1/2 cup grated Pecorino Romano

Directions

  • Follow the instructions for your bread maker or combine the yeast with the water and tablespoon of sugar and allow let sit for five minutes.  
  • Combine the water with flour, salt and 1/4 cup EVOO.  
  • Knead for five minutes until the dough is smooth and elastic.  
  • Allow to rise for one 1 1/2 hours or until doubled in bulk.
  • Preheat the oven to 375.
  • Divide the dough in half, and those pieces in half again, and then in half again.  Roll out each piece in to a long rope.  Place the dough ropes on a baking sheet covered in parchment and allow to rise again for about 40 minutes to one hour.
  • Brush the bread sticks with the remaining EVOO, sprinkle with granulated garlic, and Pecorino cheese.  
  • Bake for 35 minutes or until light golden brown.  
  • Upon removing the bread sticks. brush each one more time with EVOO and serve warm.
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BACON CHEDDAR SPINACH QUICHE WITH 100% EXTRA VIRGIN OLIVE OIL CRUST

FOR THE CRUST

INGREDIENTS

  • 2 cups white , whole wheat,  or all- purpose flour
  • 1 teaspoon salt
  • 1/2 cup fruity, very fresh extra virgin olive oil such as Koroneiki or Manzanillo
  • 1/2 cup ice cold water

DIRECTIONS

  • Preheat the oven to 375.
  • Combine the flour and the salt in the bowl of a food processor. Pulse to combine.
  • Blend the ice water and the extra virgin olive oil together well.
  • Pour into the food processor and pulse a few more times until the mixture comes together. On a floured surface roll out the dough and fit in to a 9″ diameter pie or quiche pan

FOR THE QUICHE FILLING

INGREDIENTS

  • 8 large eggs
  • 1 1/2 cups heavy cream
  • 1 teaspoon kosher salt
  • 2 packed cups washed, dried and roughly chopped fresh spinach
  • 1/2 pound of bacon pre-cook weight, that has been diced and browned
  • 1 1/2 cups finely grated guyere cheese

DIRECTIONS

  • In a large bowl, thoroughly whisk together the eggs( reserving and setting aside one tablespoon of beaten egg) the cream and salt.
  • Layer the quiche in this order: chopped spinach, then the crisp bacon and finally the cheese.
  • Pour the egg mixture over the top
  • Brush the reserved tablespoon of beaten egg over the crust. Bake the quiche in the oven for 35-40 minutes or until the crust is browned and the egg is set in the center and doesn’t jiggle. Allow to cool slightly or to room temperature and serve.
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Zucchini Sticks

INGREDIENTS

  • 1/2 c plus 1 T bread crumbs
  • 1/4 c. Parmesan
  • 1 1/2 t fresh oregano, finely minced
  • 3 medium zucchini
  • Your favorite medium to robust Oli+Ve EVOO
  • Freshly ground black pepper

DIRECTIONS

  • Preheat oven to 475
  • Combine bread crumbs, parmesan and oregano on a plate
  • Pour a little olive oil in a bowl
  • Cut squash into evenly sized spears
  • Roll spears around in the olive oil and then in the crumb mixture and place on cookie sheet
  • Bake 8-10 minutes until brown
  • Serve hot
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Wild Smoked Salmon and Avocado Crostini with Olio Nuovo Favolosa

INGREDIENTS:

  • 1 fresh, sweet baguette, sliced into 1/2″ slices on the diagonal
  • 12 oz. thinly sliced wild smoked salmon
  • 3 ripe avocados, sliced thinly
  • 1 small red onion, sliced very thinly
  • 1 large garlic clove cut in half
  • 2 tablespoons fresh squeezed lemon juice
  • 1/3 cup +2 tablespoons Olio Nuovo Favolosa Extra Virgin Olive Oil
  • pinch of sea salt
  • fresh ground pepper
  • 1/4 cup flat leaf parsley, coarsely chopped

Directions:

  • Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl. 
  • Add the thinly sliced onions and toss to coat and set aside.   
  • Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat.  
  • With a pastry brush, lightly brush  both sides of each slice of bread with the Favolosa.
  • Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).
  • While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice.  
  • Allow the bread to cool completely, then begin layering by adding a slice of avocado.  Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper.  
  • Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.

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Stuffed Dates Wrapped in Prosciutto

Ingredients:
1/3 cup soft goat cheese
1/3 Cup NaturAlmond almond butter (sold at Oli + Ve)
16 Medjool dates, pitted
4 wide, thin slices prosciutto di Parma, each cut into 4 long strips
16 toothpicks, soaked in water 10 minutes
Oli + Ve Maple Balsamic Vinegar

Directions:
Heat broiler to low. Spoon 1 teaspoon cheese and almond butter into each date; wrap with a prosciutto strip. Secure with a toothpick. Place on baking coated with cooking spray. Broil until cheese bubbles, about 3-5 minutes. Drizzle with Maple Balsamic and serve warm.


Courtesy of Jamie Foster – Hinsdale & Foster Provisions, LLC, www.hfprovisions.com