Recipes — Italian Herb Balsamic

Italian Herb Balsamic Drizzled Bruschetta

Ingredients:1/4 c. Garlic Olive Oil3 Tbsp. chopped, fresh basil1/2 tsp. salt1/4 tsp. pepper4 medium tomatoes, diced2 Tbsp. grated Parmesan cheese1 loaf (1lb) french bread1 Tbsp. Garlic Olive OilItalian Herb Balsamic Vinegar for drizzling Instructions: In a large bowl, combine 1/4 cup Garlic Olive Oil, basil, salt and pepper. Add tomatoes and toss gently. Refrigerate at least 1 hour. Bring to room temperature before serving. Cut bread into 24 slices; brush with 1 tablespoon Garlic Olive Oil. Toast under broiler until lightly browned. Top with tomato mixture. Sprinkle with the cheese and drizzle the Neapolitan Balsamic. Serve immediately.

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Chicken Mushroom Bites wrapped in Bacon

Chicken Mushroom Bites wrapped in Bacon

Ingredients:2 boneless chicken breasts, cubed6 button mushrooms2 Tbsp. Metro Chef Basil Chicken Rub1 Tbsp. Garlic Olive Oil3 strips of bacon2 Tbsp. Italian Herb Balsamic Vinegar1 c. cream Instructions: Place chicken and mushrooms into air tight container. Add Basil Chicken rub and Garlic Olive Oil. Mix together and marinate for 2-4 hours. Place chicken and mushrooms onto skewer and wrap with bacon. Bake at 350˚F for 10 minutes, or until done. Reduce cream and Italian Herb balsamic by half. Drizzle over the cooked skewers. *Tested in Bacon Cooking Class

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Mini Quiche

Ingredients:1 tart shells, mini6 large eggs, beaten1 c. heavy cream1 1/2 c. grated cheddar cheeseSaltwest Naturals Smashed Peppercorn Sea Salt1/2 tsp. Blood Orange Olive Oil1/4 tsp. Italian Herb Balsamicspinach, choppedbacon, cooked and crumbled Instructions: Preheat oven to 375 F. Spray mini muffin tin with nonstick cooking spray, set aside. Place tart shells into indentations of muffin tin and place in the oven to pre-bake for about 15 minutes. For a crust-less mini quiche, simply omit. Whisk together eggs and heavy cream until light and fluffy. Add Smashed Peppercorn Sea Salt, Blood Orange Olive Oil and Italian Herb Balsamic, whisk until...

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Pan Seared Halibut with Warm Marinated Heirloom Tomato, and Baby Squash Salad

Pan Seared Halibut with Warm Marinated Heirloom Tomato, and Baby Squash Salad

Ingredients:4 - 4 oz. fillets of fresh firm fleshed fish such as halibut, tuna, salmon, tilapia, swordfish, or cod1 1/2 c. assorted heirloom tomatoes cut into 1 inch pieces1 c. assorted baby squash cut into 1 inch pieces3 Tbsp. fresh coarsely chopped flat leaf parsley1 sm. shallot, thinly sliced2 Tbsp. Italian Herb Balsamic Vinegar2 + 1 Tbsp. Mild or Med. Extra Virgin Olive Oil sea salt and fresh ground pepper to taste Instructions: Place a heavy saute or grill pan over medium heat. Add 1 tablespoon of olive oil to the hot pan along with the sliced shallot and squash....

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Sweet, Savory, and Heat Nuts and Bolts

Ingredients:3 c. corn and rice cereal3 c. crisp oat cereal circles3 c. whole wheat cereal squares3 c. fish-shaped cheese crackers3 c. pretzel sticks1/2 c. unsalted, blanched peanuts3/4 c. Garlic Olive Oil1/4 c. Chipotle Olive Oil4 Tbsp. Italian Herb Balsamic Vinegar2 tsp. onion powder1 tsp. garlic powder1 tsp. celery salt1/2 tsp. cayenne pepper1/2 tsp. salt Instructions: Preheat oven to 250 degrees F. Combine first 6 ingredients in a large roasting pan, set aside. Heat oil in a small saucepan over medium heat. Whisk in next 8 ingredients until blended. Pour mixture over cereal mixture and toss gently to coat. Bake, stirring...

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