Recipe Course: Appetizers & Snacks

Caprese Cottage Cheese Bowl

  1. In a serving bowl, spread the cottage cheese evenly as the base.
  2. Top with cherry tomatoes, fresh mozzarella, and torn basil leaves.
  3. Drizzle with Filippo Berio Extra Virgin Olive Oil and balsamic glaze.
  4. Season with salt and freshly ground black pepper to taste.
  5. Sprinkle with toasted pine nuts for extra texture, if using.
  6. Serve immediately and enjoy as a fresh, protein-packed snack or meal!

Italian Nachos

Cook the Prosciutto:

  • In a large skillet over medium-high heat, cook the whole prosciutto slices in batches, about 2 minutes per side, until they are browned and crispy.
  • Transfer to a paper towel-lined plate and break into bite-sized pieces once cooled.

 

Assemble the Dish:

  • On a serving platter, layer 1/4 of the potato chips with crispy prosciutto pieces and a sprinkle of freshly grated Parmesan cheese.
  • Repeat layering until all ingredients are used.

 

Garnish:

  • Drizzle the dish with Robusto Extra Virgin Olive Oil and balsamic glaze for a rich, tangy finish.
  • Top with lemon zest and freshly ground black pepper for an extra burst of flavor.
  • Serve immediately and enjoy!

Marinara Sauce Shakshouka

  1. Preheat oven to 400°F (200°C). Heat the Filippo Berio Olive Oil in an ovenproof, high-sided skillet set over medium heat; cook onion, garlic, cumin, salt, pepper and chili flakes.
  2. Cook, stirring occasionally, for 2 to 3 minutes or until vegetables start to soften.
  3. Stir in a jar of Filippo Berio Marinara sauce; bring to simmer.
  4. Cook, stirring occasionally, for 6 to 8 minutes or until thickened.
  5. Using a spoon, make 8 holes in the sauce; crack 1 egg into each hole.
  6. Baste each egg with a little of the sauce; transfer to oven.
  7. Bake for 10 minutes until eggs are soft-cooked or until desired finish.
  8. Garnish with basil and parsley.
  9. Serve with pita bread.

 

Tip: Sprinkle a bit of smoked paprika over the eggs to finish.

Creamy Mozzarella (Stracciatella)

For Creamy Mozzarella (Stracciatella):

  1. Tear mozzarella, then roughly, finely chop.
  2. Cover in cream, mix, then cover and store in the fridge for at least an hour to allow cheese to soak.
  3. Sprinkle with a pinch of salt before serving.

 

For Chive Oil:

  1. In a small pot, boil water and salt heavily. Prepare a bowl with ice and water.
  2. Quickly add chives to the boiling water (10 seconds), then transfer to ice bath.
  3. Squeeze all the excess moisture from the chives, then add to a small blender or food processor with Filippo Berio Delicato Olive Oil.
  4. Blend chives and oil until well combined, then store in the fridge overnight.
  5. Strain the oil through a fine mesh strainer and store in the fridge.

 

For Garnish: Dice tomato, then mix will lemon juice and a pinch of salt.

 

To assemble, in a bowl, add Stracciatella, and drizzle with Chive Oil. Mix in chive oil if you want it fully green. Drizzle in a circle for a “wreath” effect. Serve with toasted baguette.

Crispy Pumpkin Cutlets

  1. Slice the pumpkin into slices about 1/4 inch thick.
  2. Beat the eggs and dip the slices into the mixture.
  3. Coat the slices with a mixture of breadcrumbs, thyme, marjoram and finely chopped mint.
  4. Fry in hot Filippo Berio Extra Light Tasting Olive Oil and flip halfway through.
  5. Once golden, drain on kitchen paper and sprinkle lightly with salt.
  6. Garnish these crispy delights with a little mint and enjoy… you won’t be disappointed!

Cherry Tomato Confit

    • Preheat oven to 225°F.
    • Spread tomatoes in an 8-cup baking dish in a single layer. Pour oil over tomatoes. Top with rosemary sprigs, thyme sprigs and garlic cloves. Season with salt and pepper.
    • Bake, uncovered, for about 3 hours or until tomatoes swell and skins are wrinkled. Let cool completely.

Tip: Make ahead and refrigerate for up to 5 days in an airtight container, or freeze for up to 1 month (defrost in the fridge before using).

Serving Ideas:
– Set sieve in a bowl. Strain cooked tomato confit, reserving oil and juices; brush oil and juices over both sides of 1/4-inch thick baguette slices. Bake in 350°F oven, turning halfway through, for 3 to 5 minutes or until toasted. Spread 1 tbsp tomato confit over each slice of baguette. Divide 3/4 cup feta cheese evenly over tomatoes. Garnish with 1 tbsp chopped fresh parsley.
– Spoon tomato confit over grilled salmon fillets or chicken.

Healthy Spinach Dip

  • Set sieve in bowl; add spinach, pressing to squeeze out extra water. Set aside.
  • Heat oil in a skillet set over medium heat. Add onion, carrot and garlic; cook for 5 to 8 minutes or until softened. Transfer to a large bowl. Let cool slightly.
  • Stir in spinach, water chestnuts, Greek yogurt, and mayonnaise until well combined. Season with salt and pepper.

Tip:

  • Make ahead and refrigerate in airtight container for up to 3 days.
  • Spice it up! Add 1 tbsp curry powder when cooking the onion mixture.

Sunflower Seed Hummus

  • In a food processor or blender, combine garbanzo beans, 1/2 cup sunflower seeds, 3 tbsp olive oil, lemon juice, tahini, garlic, salt and cumin. Pulse for about 1 minute or just until blended. Add water, 1/4 cup at a time, until mixture is creamy, thick and smooth.
  • Transfer dip to shallow serving bowl; drizzle with remaining olive oil. Garnish with remaining sunflower seeds, and sprinkle of za’atar (if using).
  • Serve dip with crudités and pita wedges.

Tip: Alternatively, garnish dip with a dollop of Filippo Berio Sun-Dried Tomato Pesto.

Charred Eggplant Dip With Fresh Mint

  • Preheat broiler to high; position rack in center of oven. Broil eggplants on foil-lined baking sheet for 2 to 3 minutes on each side or until charred and almost smoking. Reduce temperature to 375°F; bake for 25 to 30 minutes or until very tender. Let stand for about 15 minutes or until just cool enough to handle.
  • Meanwhile, in large bowl, stir together 1/4 cup olive oil, vegan yogurt, tahini, green onion, mint, lemon juice, garlic, salt, pepper and cumin. Set aside.
  • Split eggplants open and scrape pulp into bowl; mash with a fork. Fold gently into olive oil mixture. Spoon into a shallow serving bowl.
  • Drizzle with remaining olive oil. Sprinkle with parsley and red pepper flakes. Cover and refrigerate for at least 1 hour before serving.

Tips:

  • Serve dip with pita chips, warm flatbread, vegetable sticks, sliced tomatoes or grilled portobello mushrooms.
  • Substitute vegan sour cream for vegan yogurt if preferred.

Ube Donuts

  • Donuts: Preheat oven to 375°F. Grease 12-cup donut baking pan.
  • In large bowl, whisk together flour, sugar, baking powder and salt until combined. In separate bowl, whisk together almond milk, olive oil, egg and ube extract; stir into flour mixture just until blended.
  • Spoon 2 tbsp batter into each prepared donut mold. Bake for 10 to 15 minutes or until tester inserted in center of donut comes out clean. Transfer to rack; let cool in pan for 10 minutes. (Reinforce donut holes with handle of wooden spoon if necessary.) Let cool completely.
  • Ube Glaze: Meanwhile, in bowl, whisk together icing sugar, almond milk, olive oil and ube extract until blended.
  • Dip donuts in glaze, letting excess drip back into bowl. Let stand until glaze is set.

Tip: Garnish with sprinkles if desired.