Recipe Dish Type: Appetizer & Snack

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.

Portobello Mushroom Jerky

  • Stir together vinegar, soy sauce, olive oil, brown sugar, smoked paprika, mustard powder, chili powder, garlic powder, onion powder and pepper in 13- x 9-inch baking dish. Toss with mushroom slices until well coated. Cover and refrigerate for at least 8 hours or overnight.
  • Preheat oven to 250°F. Arrange sliced mushrooms in single layer, without overlapping, on 2 parchment paper–lined baking sheets, each fitted with wire rack.
  • Bake, rotating pans halfway through, for 1 1/2 to 2 hours or until mushrooms are dried and shrunken, and edges are crisp with a chewy texture. Let cool completely. Can be refrigerated in airtight container for up to 5 days.

Tip: Alternatively, use a dehydrator according to manufacturer’s instructions.

Muhammara Dip

  • Preheat oven to 450°F. Arrange red peppers on foil-lined baking sheet. Bake, turning occasionally, for 20 to 25 minutes or until charred all over. Transfer to heatproof bowl; cover with plastic wrap. Let stand for 15 minutes. Peel, stem and seed peppers, discarding peel, stem and seeds.
  • In food processor, pulse roasted red peppers, walnuts, bread crumbs, 3 tbsp olive oil, lemon juice, pomegranate molasses, cumin, garlic, salt, pepper and red pepper flakes until smooth and combined.
  • Transfer dip to shallow serving bowl; drizzle with remaining olive oil. Serve with crudités, crackers and flatbreads.

Tips:

– Substitute Filippo Berio Balsamic Glaze for pomegranate molasses if desired.
– For a gluten-free dip, use gluten-free bread crumbs.

Creamy Whipped Feta Dip

  • Whipped Feta Dip: In food processor, blend feta, yogurt, cream cheese, 1/4 cup olive oil, lemon zest, lemon juice, 1 tbsp dill, parsley, garlic, oregano, salt and pepper until light and airy.
  • Transfer dip to shallow serving bowl; drizzle with remaining oil. Garnish with sesame seeds, remaining dill and red pepper flakes.
  • Toasted Pita Wedges: Preheat oven to 400˚F. Brush pita breads with olive oil. Arrange on parchment paper–lined baking sheet. Sprinkle with salt and pepper. Bake for 5 to 8 minutes or until toasted. Cut each pita bread into 6 wedges.
  • Serve dip with crudités and pita wedges.

Tip: Alternatively, omit fresh herbs, red pepper flakes and sesame seeds; garnish the dip with a dollop of Filippo Berio Sun-Dried Tomato Pesto, Classic Pesto or Spicy Tomato Pesto.

Shrimp Scampi Pesto Dip

  • Preheat broiler. Heat 1 tbsp oil in large skillet set over medium heat; cook shrimp, garlic, 1/4 tsp each salt and pepper, and red pepper flakes for 2 to 3 minutes or until shrimp are cooked through. Let cool completely. Chop shrimp.
  • Meanwhile, brush ciabatta bread with remaining oil. Place on baking sheet; broil for 1 to 2 minutes per side or until golden brown and toasted. Set aside.
  • Preheat oven to 425˚F. Using wooden spoon, mix together cream cheese, lemon zest, and remaining salt and pepper. Mix in yogurt. Stir in shrimp, pesto and 1/3 cup Parmesan.
  • Scrape into greased 1-quart baking dish; sprinkle with remaining Parmesan. Bake for 15 to 18 minutes or until golden and bubbly; sprinkle basil over top. Serve with ciabatta toasts.

 

Tip: Serve with veggie crudités, too, if desired.