- Cut celery, zucchini and cucumbers into sticks. Slice red, yellow and orange peppers into thick slices. Cut fennel into chunks. Tuck vegetables attractively into serving bowl or platter.
- Arrange chunks of bread and olives in separate bowls. Pour some olive oil into small bowl as a dipping oil.
Tip:
- For a pretty arrangement, use celery hearts with small stalks and leaves attached. Look for orange and purple carrots; peel, leaving green tops attached.
- You may want to leave salt and pepper shakers on the table as well.
- To make this recipe grain and gluten-free, omit chunks of bread for serving.
Recipe provided by Chef Mary Ann Esposito
- Wrap individual mozzarella balls with half slice of prosciutto.
- Assemble wrapped mozzarella, tomato and bread cube on each skewer; arrange on plate or platter. Drizzle with olive oil; top with Parmesan and garnish with basil.
Recipe provided by Chef Mary Ann Esposito
- In salad bowl, combine watermelon, avocado, strawberries and red onion.
- Sprinkle with salt and drizzle with olive oil; toss gently. Sprinkle crumbled feta cheese over top of fruit salad; serve immediately.
Recipe provided by Chef Mary Ann Esposito
- In bowl, whisk together olive oil, garlic, green onions, parsley, thyme, basil, salt, and pepper to taste. Set aside.
- Preheat oven to 325°F. Place rounds, cut side up, in single layer on nonstick baking sheets; bake for about 4 minutes or just until beginning to crisp. Remove from oven; brush immediately with olive oil mixture. Sprinkle evenly with cheese.
Tip: If you like, combine the ingredients for the olive oil mixture earlier in the day and set aside.
In small bowl, mix together olives, capers, olive oil, lemon juice, garlic powder, anchovy paste, and pepper to taste.
Tip: Serve in a small serving bowl surrounded by an assortment of crackers.
Recipe reprinted with permission of Bolla Wines
In small bowl, combine tomatoes, jalapeño peppers, onion, cilantro, garlic, olive oil, salt and pepper; refrigerate until serving. Serve with tortilla chips.
Tips:
• Serve this salsa with 1 bag (12.5 oz) Snyder’s of Hanover® Tortilla Chips.
• When cutting or seeding hot peppers, use rubber or plastic gloves and avoid touching your face.
Recipe provided by Wheatfields