Bruschetta, pronounced "broo-sket-ta," is Italian toasted bread. Traditional bruschetta requires toasting bread on both sides over hot coals. Toasted bread is slashed, rubbed with fresh garlic and drizzled with extra virgin olive oil.
1/4cupCalivirgin Premium Olive Oilplus more for drizzling
1french bread baguette
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Cut tomatoes into quarters and cut out the insides (pulp and seeds). Then cut into small pieces about the size of a dime and place in bowl. You are only using the firmer part of the tomatoes attached to the skin.
Chop up half a red onion and add to bowl.
Mince up 2-3 cloves of garlic (to taste) and add to bowl.
Finely chop up 3-4 basil leaves and add to bowl.
Add balsamic and olive oil and season with salt and pepper to taste. Quite a bit of salt is needed. Stir thoroughly and place in refrigerator for 20+ minutes.
Slice bread into 1/4 to 1/2 inch thick pieces.
Arrange slices into one layer on baking sheet and drizzle or brush Calivirgin Extra Virgin Olive Oil on to one side of each slice. Lightly salt each oil coated side and broil on low for 5-10 minutes until lightly browned.
Once toasted, rub each oil/salt coated side with half a garlic clove. Then top slices with mixture in bowl and serve.
Try not to get too much juice from bowl because it will make bread soggy (use a fork to top).
Lemon Ricotta Pancakes with Blueberry Balsamic Topping
In a small bowl, combine lemon juice and cornstarch. Set aside.
In a medium saucepan, combine blueberries, sugar, balsamic and water. Bring to a boil over high heat. Reduce to a simmer and stir in cornstarch mixture. Stir until sauce thickens slightly. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together remaining ingredients.
Gently fold this mixture into the dry ingredients until flour disappears. Don’t over mix (batter will be thick).
Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray. Drop about 1/3 cup batter onto the griddle or skillet. Cook pancakes until browned on the underside and beginning to set (about 2 min.). Flip and cook the pancakes on the other side about 2 minutes longer. Continue until batter is gone.
Serve warm with Blueberry Balsamic topping.
* Top with mascarpone or whip cream for a decadent treat!
Tip - We like to add Calivirgin Lusty Lemon Olive Oil to grease the pan or griddle, it to make it easier to flip the pancakes.
On a large plate arrange a layer of tomato slices, then top each slice with one basil leaf and slice of mozzarella.
Drizzle Calivirgin Bountiful Basil Olive Oil and Calivinegar Barrel Aged Balsamic over entire plate and season with sea salt and freshly ground pepper to taste.
* Make this a more filling salad by adding sliced red onion, cucumber and/or avocado. For another flavor, replace mozzarella with bleu cheese or feta.
12slider buns or small rollscould substitute tortillas for tacos
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Trim excess fat from the pork shoulder and place it in slow cooker.
Whisk together the honey, balsamic vinegar, jam, hoisin, chicken broth, garlic and onion, and pour over the pork shoulder. Cover and cook in slow cooker on LOW for 8 to 9 hours until it is no longer pink and is cooked through.
Remove pork shoulder from slow cooker and shred into small pieces with two forks (reserve cooking liquid). Set shredded pork aside in large bowl.
Whisk together cornstarch with 3 tablespoons of cold water to make a slurry.
Transfer cooking liquids from the slow cooker into a medium saucepan set over medium-high heat and slowly whisk in the slurry.
Bring sauce to a boil and then simmer until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the pulled pork, tossing to combine.
Slice buns. Divide the pulled pork between the buns (or tortillas), topping the pork with a portion of the cole Slaw, and serve immediately.
Recipe courtesy of Just a Taste (www.justataste.com)
Cook angel hair pasta according to package and set aside in large bowl.
In a small saucepan, combine all oils with red pepper flakes and heat on medium-low for 3 minutes.
Remove from heat and add honey, soy sauce, and salt.
Pour oil mixture over cooked noodles and then add green onions, sesame seeds, and peanuts. Toss until noodles are evenly coated.
Can serve warm or refrigerate and serve cold.
Keeps well for about a week so can be made ahead of time or saved for leftovers.
*Suggestions: add more peanuts or sprinkle on top when serving. Also very mild heat, could use more red pepper flakes if you like some spice.
Preheat oven to 450 degrees. If you have a pizza stone, place in oven to preheat with oven or you can use a baking sheet.
Lightly dust a sheet of parchment paper (about 14-inch long) with flour. Stretch and shape dough into a 12 1/2-inch round. Brush olive oil evenly over crust. Season crust lightly with salt and pepper. Layer proscuitto over crust into an even layer, aligning pieces side by side (if they overlap slightly that's fine). Dollop small portions of the ricotta over pizza, then sprinkle with mozzarella cubes and asiago cheese.
Cut peaches in half and core. Laying peaches with sliced side down, cut peaches into slices (slightly over 1/4-inch thick). Layer peaches evenly over pizza. Slide pizza from parchment to preheated pizza stone or baking sheet. Bake 10 - 12 minutes until edges are lightly golden.
Remove from oven, sprinkle with fresh basil, and drizzle with citrus balsamic. Cut into slices and serve warm.
1lemon, lime and mandarin orangefor zest and juice
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Preheat oven 350 degrees F. Butter a 9-inch cake pan.
With a mixer, beat eggs. Gradually add sugar and beat until batter is light and creamy. Slowly add olive oil and chardonnay. Stir to combine.
Sift flour, baking powder and salt. Fold flour mixture into the egg mixture. Spoon batter into your buttered cake pan.
Bake for 40 minutes or until toothpick in center comes out clean. Let cake cool for ten minutes then remove from pan.
Let cake cool down a little before you pour the glaze on, cake should be warm but not hot.
To make the glaze; combine powdered sugar, the zest from 1/2 of the lemon, lime and mandarin orange, vanilla in small bowl and then add juice from all 3 citrus fruits until you get the right consistency for your glaze, slightly thigh but still runny.