Recipes

Everything listed under: Appetizers

  • Roasted Mediterranean Bruschetta

     

      

    • 1 can artichoke hearts in water, drained and quartered
    • 1 pint cherry or grape tomatoes, cut in half
    • 1/2 cup pitted Kalamata olives, cut in half
    • 5 ounces feta cheese, crumbled
    • 1 handful fresh basil, roughly chopped
    • juice of 1 lemon
    • 2 to 3 tablespoons of any The Smiling Olive EVOO
    • salt and pepper
    • 1 baguette, toasted (for serving)
    Preheat oven to 350 degrees. In a mixing bowl, stir together the first 5 ingredients. Drizzle with lemon juice, The Smiling Olive Extra Virgin olive oil and sprinkle with salt and pepper. Stir together to combine, and transfer to a small baking dish. Cook for 30 minutes, serve with toasted baguette.

  • White Bean Bruschetta

     

    • 1 cup cooked canellini beans
    • 4 tablespoons Harissa Olive Oil
    • 2 tablespoons black olive paste
    • 2 tablespoons Traditional balsamic vinegar
    • 1/2 -teaspoon chopped fresh rosemary
    • 2 tablespoons basil leaves, cut in narrow ribbons
    • 1 garlic clove, thinly sliced
    • Salt and pepper
    • 4 (1-inch) thick slices baguette, grilled

    1. Preheat grill pan or broiler.

    2. In a bowl, gently combine the beans, black olive paste, Harissa olive oil, Traditional balsamic vinegar, basil and garlic.

    3.  Season with salt and pepper to taste.

    4. Let the mixture sit for a half an hour or so.

    5. Toast bread under the broiler, or on a grill pan for a few minutes (3-5), until slightly brown and crisp.

     Top the bread slices with the bean mixture and drizzle any extra balsamic/oil over the top.


  • Eggplant Bruschetta

     

     

    • 1 eggplant, peeled, medium diced
    • 1 teaspoon kosher salt, plus more for seasoning
    • 1 teaspoon cracked black pepper, plus more for seasoning
    • 4 tablespoons any The Smiling Olive olive oil
    • 1 teaspoon red pepper flakes (optional)
    • 3 tablespoons minced garlic
    • 1 onion, medium dice
    • 1/2 cup pitted and halved kalamata olives
    • 1/4 cup drained capers
    • 3/4 cup diced roasted red peppers
    • 2 tablespoons Champagne vinegar
    • 2 tablespoons chopped fresh parsley leaves
    • 2 tablespoons chopped fresh oregano leaves
    • Pinch smoky paprika
    • 1 French baguette, sliced on bias

    Preheat the oven to 450 degrees F.  In a large bowl, toss the eggplant with 2 tablespoons olive oil, salt, and pepper. Arrange the eggplant on a half sheet tray lined with parchment paper. Reserve the bowl. Put it in the oven and bake until nicely charred, about 15 to 20 minutes.

    In a large sauté pan over medium-high heat, add 2 tablespoons of olive oil. Add the garlic. Cook until the garlic browns, about for 1 to 2 minutes, then add the onion. Cook until onion softens, about 3 to 4 minutes.

    Remove the eggplant from the oven and transfer it back to same bowl it was tossed in prior to baking. Add the onion mixture, the olives, capers, and roasted red peppers. Toss to combine. Add the champagne vinegar, fresh parsley and oregano and toss until the ingredients are evenly distributed. Cover and refrigerate for 25 to 30 minutes to cool and marry the flavors.

    In a small bowl, combine the remaining 2 tablespoons of olive oil, salt and pepper, to taste, and the smoky paprika. Spread the oil mixture on both sides of each piece of bread. Heat a grill pan over high heat and toast the bread until grill marks form, flipping once. Remove the eggplant from the refrigerator and spoon about 2 heaping tablespoons on top of each piece of bread. Serve.

  • Traditional Bruschetta

     

    • 4 tablespoons The Smiling Olive Garlic Olive Oil
    • 4 tablespoons The Smiling Olive Butter Olive Oil
    • Fresh mozzarella cheese, sliced
    • 1 pint red grape tomatoes, halved lengthwise
    • 1 pint yellow grape tomatoes, halved lengthwise
    • 1 tablespoon balsamic vinegar
    • 16 whole fresh basil leaves, plus more as needed.
    • Salt and freshly ground black pepper
    • 1 whole baguette or crusty loaf

    Add the red and yellow tomatoes, balsamic and basil to a bowl. Sprinkle with salt and pepper.  Add the Garlic Olive Oil.  Toss to combine, and then taste and add more basil or salt, if needed.  Cover and refrigerate for an hour or two.

    Cut the baguette into diagonal slices to allow for the most surface area possible. Brush Butter Olive Oil on both sides of the bread cook until golden brown on both sides.

    To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread, top with mozzarella cheese. Serve on a big platter as a first course or appetizer.

  • Smooth Venezuelan Guacamole

    Smooth Venezuelan Guacamole “Guasacaca”

    2 avocados                                          2 cloves of garlic               1 small onion

    1 green pepper                                 1 medium tomato            3 Tbsp. Cilantro Roasted Onion EVOO (*)

    3 Tablespoons jalapeno or            ½ cup cilantro                    sea salt and pepper to taste

    1 Tablespoon oregano balsamic

    Add all the ingredients to a blender or food processor, and process until smooth.  If you want a chunkier Guasacaca, just finely chop all the ingredients and toss gently with the olive oil and balsamic. Serve with pita chips or tortilla chips.

    (*) EVOO: Extra Virgin Olive Oil

  • Pumpkin and Cannelline Hummus

    Pumpkin and Cannellini Beans Hummus

    1 cup canned pumpkin puree or fresh one           1 can cannellini beans (15 ounce), rinsed and drained

    2 garlic cloves                                                                     2 tablespoons Tahini (sesame seed paste)

    2 ½ Tbsps. fresh lemon juice                                       2 tablespoons The Smiling Olive Tuscan Herb EVOO(*)

    1 Tsp.  ground cumin                                                      ½ Tsp. smoked paprika

    Sea salt to taste

    Place the ingredients to a blender or food processor, and process until smooth.  Serve with pita chips.

    (*) EVOO: Extra Virgin Olive Oil.

  • Smooth Venezuelan Guacamole

    Smooth Venezuelan Guacamole “Guasacaca”

    2 avocados                                          2 cloves of garlic               1 small onion

    1 green pepper                                 1 medium tomato            3 Tbsp. Cilantro Roasted Onion EVOO (*)

    3 Tablespoons jalapeno or            ½ cup cilantro                    sea salt and pepper to taste

    1 Tablespoon oregano balsamic

    Add all the ingredients to a blender or food processor, and process until smooth.  If you want a chunkier Guasacaca, just finely chop all the ingredients and toss gently with the olive oil and balsamic. Serve with pita chips or tortilla chips.

    (*) EVOO: Extra Virgin Olive Oil

  • Traditional Bruschetta

    Traditional Bruschetta

    • 4 tablespoons The Smiling Olive Garlic Olive Oil
    • 4 tablespoons The Smiling Olive Butter Olive Oil
    • Fresh mozzarella cheese, sliced
    • 1 pint red grape tomatoes, halved lengthwise
    • 1 pint yellow grape tomatoes, halved lengthwise
    • 1 tablespoon balsamic vinegar
    • 16 whole fresh basil leaves, plus more as needed.
    • Salt and freshly ground black pepper
    • 1 whole baguette or crusty loaf

    Add the red and yellow tomatoes, balsamic and basil to a bowl. Sprinkle with salt and pepper.  Add the Garlic Olive Oil.  Toss to combine, and then taste and add more basil or salt, if needed.  Cover and refrigerate for an hour or two.

    Cut the baguette into diagonal slices to allow for the most surface area possible. Brush Butter Olive Oil on both sides of the bread cook until golden brown on both sides.

    To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread, top with mozzarella cheese. Serve on a big platter as a first course or appetizer.

  • White Bean Bruschetta

    White Bean Bruschetta

    • 1 cup cooked cannellini beans
    • 4 tablespoons Harissa Olive Oil
    • 2 tablespoons black olive paste
    • 2 tablespoons Traditional balsamic vinegar
    • 1/2 -teaspoon chopped fresh rosemary
    • 2 tablespoons basil leaves, cut in narrow ribbons
    • 1 garlic clove, thinly sliced
    • Salt and pepper
    • 4 (1-inch) thick slices baguette, grilled
    1. Preheat grill pan or broiler.
    2. In a bowl, gently combine the beans, black olive paste, Harissa olive oil, Traditional balsamic vinegar, basil and garlic.
    3. Season with salt and pepper to taste.
    4. Let the mixture sit for a half an hour or so.
    5. Toast bread under the broiler, or on a grill pan for a few minutes (3-5), until slightly brown and crisp.
    6. Top the bread slices with the bean mixture and drizzle any extra balsamic/oil over the top.

  • Wild Smoked Salmon & Avocado Crostini with Olio Nuovo Favolosa

    Ingredients
    1 fresh, sweet baguette, sliced in to 1/2" slices on the diagonal
    12 oz. thinly sliced wild smoked salmon
    3 ripe avocados, sliced thin
    1 small red onion, sliced very thin
    1 large garlic cloves cut in half
    2 tablespoons fresh squeezed lemon juice
    1/3 cup +2 tablespoons any The Smiling Olive 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.

    Serve immediately

    Makes about 30 appetizers