Appetizers


 

Balsamic Beef Crostini with Herbed Cheese and Arugula

As we approach the holiday party season, you may find yourself struggling to think of delicious and easy to make party appetizers for your guests. If you are one of these people, then look no further! This Balsamic Beef Crostini with Herbed Cheese and Arugula recipe has got you covered! Your guests will be nibbling on these delicious appetizers all night long!

Ingredients:

For the marinade:

  • 1/2 lb thin cut steak
  • 1/2 cup olive oil
  • 1/3 cup balsamic vinegar
  • 2 tbsp. Worcestershire sauce
  • 2 garlic cloves, minced
  • salt and pepper

For the crostini:

  • 1 french baguette, sliced in 1/2 inch rounds and toasted
  • 1 5.2 ounce container of boursin cheese, or any generic version of garlic and herb spreadable cheese
  • 2 cups fresh arugula
  • balsamic vinegar
Instructions:

Add all marinade ingredients into a Ziploc bag. Seal, shake well, and refrigerate for at least 1 hour.

When finished marinading, prepare the crostini. Toast the bread in your oven, on a grill pan, or in a skillet. Spread about 1 tsp. boursin cheese onto the bread then top with a few pieces of arugula. Set aside.

Cook your steak in either a heavy bottom skillet or grill pan. Since the steak is thin, it does not require a long cook time. I did 3 minutes per side for mine to cook to medium. Cook to your desired temperature. Let steak rest for at least 10 minutes after cooking so you don’t lose all of the juice.  After sitting, cut steak into small triangles and lay atop the arugula. Right before serving, drizzle about 1/2 tsp. of the balsamic vinaigrette over your crostini. Serve warm or at room temperature.


Recipe and photo from pinkwhen.com under a Creative Commons Attribution-ShareAlike 3.0 Unported License.

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Broccoli Millet Quesadillas

Olive oil is in everything! Try this mucho bueno recipe! Cheese quesadillas are a staple for many kids as they are easy to prepare. However, they lack much nutritional value. This quesadilla filling is packed with nutrients from millet and lightly sautéd broccoli. Serve with salsa or sour cream for a satisfying meal.

  • Prep: 15 min
  • Cook: 15 min
  • Total: 30 min
  • Serves 4
Millet

1 cup water

Bring water to a boil in a medium saucepan over high heat.

½ cup millet

1 teaspoon olive oil

½ teaspoon salt

Add millet, olive oil, and salt to water. Stir quickly to combine. Reduce heat to low and let simmer until millet is soft and fluffy, about 30 minutes.

Filling

1 large broccoli, chopped into florets (about 1 ½ cups)

2 teaspoons olive oil

In a large skillet, sauté chopped broccoli florets in olive oil over medium heat until bright green, about 3 to 5 minutes.

cooked millet

cooked broccoli

2 cups shredded cheddar cheese

¼ teaspoon salt

1/8 teaspoon pepper

Combine cooked millet, broccoli, cheese, salt, and pepper in a large bowl.

Quesadillas

2 teaspoons olive oil

Heat olive oil in a large skillet.

6 to 8 large tortillas

Place one tortilla on a plate and spoon on filling as desired. Fold tortilla in half and cook in skillet until cheese has melted and tortilla is golden brown, about 3 minutes per side. Flip and cook other side.

Cut and serve with salsa and/or sour cream.

Recipe and picture taken from makebetterfood.com under the Creative Common License.

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Rosemary Olive Oil Bread

Use any of our extra virgin olive oils for this one!

Roll up your sleeves – you’re making bread. From scratch. By hand. No mixing machines. It’s always a little daunting the first time you make bread yourself, but once you actually take the time to do it, you’ll find that it’s a lot easier than it looks. Plus, nothing is better than fresh baked, homemade bread. It’s warm, rich smell will fill your house. It’s flavor will far surpass anything you can buy at the store. Anyone that tastes it will marvel at your culinary skills. Plus, you can brag you did it all by hand. You’re going to do an awesome job.

Pro Tip: For the best results, when making bread always use a digital food scale to measure your flour by weight. Using a cup (or volume) measure is actually wildly inaccurate. Depending on how densely packed it is, the actual amount of flour you measure with a cup can vary by 10-20%. Great bread depends on having the right balance of flour and water (aka hydration) so that gluten forms and you get stretchy, elastic dough. At first I didn’t see what the big deal was, but then I started measuring by weight and suddenly my bread recipes started to work consistently every time and without fail. Plus, if you use a digital scale, you’re just dumping flour from the bag into a bowl until you hit the right number.

If you won’t use a scale for science, use a scale because it’s the lazy, foolproof way to get great bread every single time without having to count how many cups you’ve already measured. Honestly, that’s why I use one.

This recipe makes a soft bread that is the perfect accompaniment to any Italian or pasta dish. Start it in the early afternoon and it will be ready for dinner.
  • Prep: 30 min
  • Rise: 3 hours
  • Cook: 25-30 mins
  • Total: 4 hours – makes 2 loaves
Dough

⅓ cup extra virgin olive oil

2 teaspoons dried rosemary

Combine olive oil and rosemary in a small bowl and let stand for ten minutes.

1 pound 9 ounces bread flour (about 4 ⅓ cups)

2 ¼ teaspoons sea salt

2 teaspoons instant yeast

In a large bowl, combine flour, salt, and yeast.

Pour in olive oil and rosemary mixture. Mix well with a dough whisk or wooden spoon.

1 ½ cups warm water (12 ounces)

Pour half of water into flour and mix well with a dough whisk or wooden spoon. Pour in remaining water and mix well.

As you mix, a rough dough should start to form. At first it will be sticky in some places and completely flour in others. Once a semi-cohesive ball starts to form, dump the entire contents out onto a clean work surface. Using your hands, create a big pile of the dough and any loose flour. Press down and fold in half. Keep pressing down and folding the dough in half, varying the direction in which you fold slightly each time. Give yourself a floury pat on the back – you’re kneading dough by hand!

Continue to knead dough until it becomes smooth, about six to ten minutes. If the dough sticks to your hands or the work surface after several minutes of kneading, add a tablespoon of flour or two. If there’s lots of extra flour or the dough is too dry, splash a teaspoon or two of water over the dough and use your hands to incorporate the flour.

Once well kneaded and smooth, shape the dough into a large, flat disk. Fold in four sides of the disk to a point, flip it over, and shape the dough to form a ball. Lightly dust with flour.

Rising

cooking spray or olive oil

Lightly coat a large bowl with cooking spray or olive oil. Place dough in bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled, about 1 hour.

Punch dough down and let rise for another hour. This second rise can be skipped or shortened if pressed for time, but the second rise allows the yeast cells additional time to create flavor and texture.

Shaping

Preheat oven to 450°F, with a baking stone if available.

Punch dough to deflate and let rest for 10 minutes.

2 teaspoons corn meal, or as needed

Lightly dust a baking sheet with corn meal.

Cut dough in half using a pastry scrapper, or just by ripping it in half with your hands. Stretch out and shape into a large baguette. Place onto baking sheet and cover. Let rise until almost doubled, about 45-60 minutes.

Baking

Once doubled, slide dough onto baking stone and bake at 450°F for 10 minutes. (If you do not have a baking stone, simply cook the bread on the baking sheet you’re already using.)

After 10 minutes, reduce the heat to 375°F and bake for an additional 15-20 minutes, until browned and hollow sounding when tapped. Place on a wire rack and cool for at least 30 minutes before cutting.

Recipe from www.makebetterfood.com under the Creative Commons License.

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Healthy Homemade Chips

Healthy and chips in the same sentence? You bet!

  • Preparation time: 15 mins approx
  • Cooking time: 40 mins approx
  • Preheat oven: 425 F
Ingredients
  • Potatoes, scrubbed but not peeled
  • Salt
  • Freshly ground black pepper
  • Paprika powder
  • Olive oil – try our Arbequina!
Recipe
  1. Preheat the oven while you prepare the potatoes.
  2. Cut the potatoes into approx 1/4 in. slices. Put the chips into a roasting tray and drizzle with olive oil.
  3. Shake the paprika generously over the chips and season with salt and freshly ground pepper – give the tray a good shake to distribute the seasoning and oil evenly. Put the tray in the oven on the top shelf.
  4. After 20 mins in the oven, use a spatula to turn the chips over to ensure that they cook evenly.
  5. The chips are ready when they are golden brown all over and soft and fluffy in the middle.

At step 3 – before you put them in the oven – you can put your chips in a freezer bag, pop them in the freezer, and save them for another day.

Serving Suggestions

Use curry powder instead of smoked paprika for some healthy curry chips. Instead of paprika, add some crushed garlic cloves to the chips after 10mins in the oven.

 

Recipe taken from parentsforhealth.org

Photo by: Christian Cable licensed under Creative Commons

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Squash Soup

Light and refreshing before the heat truly sets in, this recipe is sure to delight your taste buds. We are on a Garlic Olive Oil kick this week so be sure to stop into the store to grab yours today!

The recipe (only approximate because I did not measure).
6 yellow squash
1/2 onion
3-5 cloves garlic
1 jalepeño pepper
1 small serranno pepper
salt
pepper
dried basil
curry powder
dash milk
olive oil
chicken stock
Dice the oinion and garlic (you can never have too much garlic), Saute in olive oil.
I forgot to nuke the squash to soften, but I clean them by slicing the ends, and peeling. Chop into blocky pieces 3/4 inch or so. Who needs to be that exact?
Toss them in the pot with the onion/garlic, and add the chicken stock. Toss in the spices. Add more spices.
Chop the peppers and add them.
Simmer for 30 or 40 or 90 minutes (I lost track and cooked out most of the stock, oops).
Transfer in batches to belnder, add dash milk, and make smooth.

Warm and eat.

 

Recipe compliments of commons.wikimedia.org under the Creative Commons License. 

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Butternut Pear Soup

If you are looking to add a little diversity into your diet, then this recipe is for you! It’s not only healthy but also easy to make! Try using our Arbequina Olive Oil to enhance the flavor of this dish.

Ingredients

  • 2 tablespoons Olive Oil
  • 1 Onion, Medium (diced)
  • 1 Butternut Squash (peeled, seeded and diced)
  • 1 clove Garlic (Crushed)
  • 1 1⁄2  Pears (peeled, seeded, and diced)
  • 1⁄4 cup Greek Yogurt
  • 4 cups Vegetable Stock

Instructions

1. In a medium pot, heat oil over medium high. Add onions and cook until translucent (6 minutes). Add squash, pears, and 4 cups of water and bring to boil. Reduce to a rapid summer and cook until squash is soft, 20 to 25 minutes.

2. In batches, fill a blender halfway with soup and puree with yogurt until smooth (transferring to a clean pot as you work). Season with salt and pepper: serve with chives and a drizzle of olive oil. Can be refrigerated for 5 days.

You will also need salt and pepper to taste, chives and a little more olive oil for garnish.

Picture and recipe taken from oliveandruby.com under Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.

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Poached Tomato with Iced Crabmeat

End your summer evening on a delicious note with this Poached Tomato with Iced Crabmeat recipe! It’s not only filling, but refreshing too!  We suggest Garlic Olive Oil! to enhance the taste of this dish!

Ingredients
  • 9 ounces Alaskan King Crabmeat
  • 1⁄4 bunch Chives, finely chopped
  • 3 1⁄2 ounces Olive Oil
  • 3  Yellow Tomatoes
  • 3  Red Tomatoes
Instructions

Cut the top off of each tomato. Places in a parchment-lined roasting pan with the cut side down, and brush with a generous amount of olive oil. Cover the pan with foil and place in a 350F oven for at least an hour or, until the tomatoes are soft and skin has loosened. Once the tomatoes are cooled, peel the tomato and remove excess seeds and pulp. Wrap in a cheesecloth and gently squeeze to re-shape the tomatoes.

Marinate the crabmeat with a little Olive Oil, Salt, Pepper and Chives. Chill for about an hour before serving. Decorate with frisee lettuce and balsamic syrup. I prepared mine as a large appetizer plate for a group to share.

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ANCHOVY & HERB SALAD CROSTINI

Anyone else craving Italian here lately? Try this recipe for an appetizer. It would pair well with a crisp white wine! Head over to our store today to purchase our Arbequina Olive Oil.

Cook Time

8 min

A delicious and salty appetizer.

Author: Donna Hay

Recipe type: Appetizer

Serves: 8

INGREDIENTS
  • 16 white anchovy fillets
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon salted capers, rinsed
  • ½ cup mint leaves
  • ½ cup dill leaves
  • sea salt and freshly ground black pepper
  • 8 slices from a baguette
  • olive oil
  • 2 garlic cloves, chopped in half
INSTRUCTIONS
  1. Preheat oven to 180C (350F).
  2. Toss together anchovy fillets, lemon juice, olive oil, capers, mint and dill leaves.  Season with sea salt and freshly ground black pepper.
  3. Place baguette slices on a baking tray lined with baking paper. Brush baguette slices with olive oil and sprinkle on sea salt and freshly ground black pepper.  Bake for 8 minutes.  Brush cut side of garlic cloves onto baguette slices (you may not need to 2 cloves, but my garlic broke into pieces before I got through the 8 slices so I needed more!) and top the slices with the anchovy salad.  Serve immediately.

Recipe and photo from: sweetestkitchen.com under the Creative Commons Attribution-NonCommercial 3.0 Unported License.

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Healthy Home-Made Chips

Ingredients
  • Potatoes, scrubbed but not peeled
  • Salt
  • Freshly ground black pepper
  • Paprika powder
  • Olive oil
Ingredients
  1. Preheat the oven while you prepare the potatoes.
  2. Cut the potatoes into approx 2cm slices. Put the chips into a roasting tray and drizzle with olive oil.
  3. Shake the paprika generously over the chips and season with salt and freshly ground pepper – give the tray a good shake to distribute the seasoning and oil evenly. Put the tray in the oven on the top shelf.
  4. After 20 mins in the oven, use a fish slice to turn the chips over to ensure that they cook evenly.
  5. The chips are ready when they are golden brown all over and soft and fluffy in the middle.

At step 3 – before you put them in the oven – you can put your chips in a freezer bag, pop them in the freezer, and save them for another day.

Recipe and photo from: parentsforhealth.org

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Broccoli and Cheese Egg Muffins

Start off your morning with a delicious Broccoli and Cheese Egg Muffin! You can even add a little bit of spice to this recipe with out Harissa Hot Olive Oil.

Ingredients:
  • 4 whole eggs
  • 1 cup egg whites
  • 4 cups broccoli florets
  • salt and pepper
  • 1 tbsp olive oil
  • 1/4 cup grated cheese (any kind)
  • sharp cheddar (for sprinkling)
Instructions:
  1. Preheat oven to 400°F. Steam the broccoli in the microwave by putting it in a cup with a little water for about six minutes. Mash it and mix it with olive oil, salt, and pepper. Spoon broccoli in the bottom of a prepared muffin tin.
  2. Mix eggs, egg whites, grated cheese, salt, and pepper in a small bowl. Pour over the broccoli. Top with sharp cheddar. (And, yes, they look very disgusting before they cook. Raw egg isn’t very appetizing.)
  3. Bake for about 15-20 minutes. Serve warm.
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Duck and Turnip Stew with Dandelion Greens

This Duck and Turnip Stew with Dandelion Greens recipe is a new take on southern soul food and we promise it will not let you down! Give the recipe a try and find out just how good southern soul food can be!

You can enhance this recipe with our Wild Mushroom and Sage Olive Oil!

Ingredients
  • Olive or Peanut oil, as needed
  • 8 oz. duck, turkey or pork bacon, diced
  • 1 whole duck (or if using a bag of duck legs, omit steps 8 and 9)
  • 32 oz. chicken or duck broth; more or less to cover the vegetables and meat in the pot
  • 3 large turnips; peeled and diced into ½ inch pieces
  • 1 large onion, diced
  • 1 bunch carrots, diced
  • 3 to 4 celery stalks, diced
  • 4 garlic cloves; minced
  • ½ tsp. smoked paprika
  • Sea salt and fresh black pepper; as needed
  • 1 cup white or dandelion wine
  • 1 bay leaf
  • 1 whole anise
  • 2 whole dried red chili peppers
  • (optional) 1 zest of orange
  • 1 bunch of thyme tied with twine
  • 1 cup minced fresh Italian parsley
  • 1 bunch of fresh dandelion greens; thoroughly cleaned like collard greens and roughly chopped
  • Garnish: Pickled vegetables, such as okra and cooked wild brown rice
Directions
  1. If blessed with skills to chop a duck into pieces, go for it. If not, ask a butcher to chop it into 2 legs, 2 wings (throw away the third part or save for homemade stock), the back cut into two parts, and 2 breasts (Request the breast meat be removed from the bone). Once home, clean the pieces. Rub with olive oil, sea salt, fresh black pepper, crushed red pepper, and two cloves of minced fresh garlic. Let marinate for at least three hours or overnight. Place aside.
  2. Bring broth to a simmer in a medium pot. Turn off heat and set aside.
  3. In a large pot, heat 1 tbsp. of olive oil over medium-high. Add duck bacon to the pot. If necessary, empty excess fat into a container.* When bacon is crispy, remove onto a paper towel lined plate. Place duck fat and bacon (separately) aside.
  4. Working in batches (don’t overcrowd the pot) over medium heat in the same pot as the duck bacon, brown both sides of the duck legs, wings and back (Note: The back is for flavor, be careful not serve it when the stew is complete). Set the duck breast aside. Remove pieces to a paper towel lined plate. Set aside. (Note: Occasionally, empty excess fat into the same container as the duck bacon fat and set aside*).
  5. Add chopped turnips to the pot. If the pot is too dry, add a little of the duck bacon fat. Caramelize all sides to golden brown. Remove to a paper towel lined plate. Set aside.
  6. Add onions, carrots, celery, garlic, sea salt, fresh black pepper, and smoked paprika. If the vegetables seem a little dry add a little duck fat or a tablespoon of broth.
  7. When the vegetables start to soften, add the warm broth, wine, bay leaf, anise, chili peppers, orange zest (optional), thyme bunch, and parsley. Partially cover and bring pot to a slow slimmer. Cook for about 1 hour or until the duck is thoroughly cooked. Occasionally, adjust the seasoning.
  8. Meanwhile, finely slice the fat of the duck breast, being careful not to cut into the skin. The skin should have a crisscross pattern with lines a quarter inch apart to help release excess fat when the breast is seared.
  9. Heat a black skillet over medium-high heat. Do not add any oil, because the duck breast has lots of fat. Add the breasts, fat side down to the skillet. Using a heavy object to apply pressure to the duck breast (Use a heavy brick wrapped in foil or a smaller heavy pan topped with canned goods). Cook the breast to a golden brown. Occasionally, empty excess duck fat into a proper disposable container to prevent the ‘liquid fat’ from steaming the breast (an undesired result). After about 3 to 4 minutes, flip the breast over to sear for another 2 to 3 minutes (vary this time based on a personal preference for wellness of meat). Remove breast to a paper towel lined plate. Quickly season with salt and pepper. Let the breast rest on a paper towel lined plate and thinly slice.
  10. Ten minutes before the stew is done, return the turnips to the pot.
  11. When the stew is done, turn off the heat and add half the duck bacon.
  12. Ladle soup into individual bowls. Generously garnish with dandelion greens and duck breast slices. Sprinkle duck bacon on top of the bowl. Serve with wild brown rice and pickled vegetables. Adjust seasoning.

*Note: Save excess duck fat to use in a roast or saute vegetable recipe.

Recipe and photo from: http://blog.sanuraweathers.com under the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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Olive Oil, Garlic, Chives and Romano Cheese Mashed Potatoes

Attention all potato lovers! We have the perfect recipe for you complete with Olive Oil, Garlic, Chives, AND Romano Cheese! You can even enhance the garlic flavor of this recipe with our Garlic Olive Oil!

Ingredients
  • 2 lbs or 3 large potatoes, scrubbed, peeled and diced large
  • 6 cups water (to boil the potatoes)
  • 1 teaspoon salt (to add in boiling water to cook the potatoes)
  • 4 cloves garlic, ends snipped and peeled
  • ¼ cup extra virgin olive oil
  • ½ cup evaporated milk
  • 1/3 cup grated Romano cheese (or can use Parmesan cheese for substitute)
  • 1 teaspoon fresh cracked black pepper
  • 2 tablespoons chopped chives
  • salt (optional and according to taste)
Instructions:
  1. In a medium size saucepan, put diced potatoes, peeled garlic cloves and water and bring to a boil. Once the water boils, add the salt and cook potatoes until tender.
  2. Drain the water from the saucepan of cooked potatoes and garlic. While still piping hot, mash the potatoes and garlic, either leave some bits unmashed (for texture) or mash until smooth.
  3. Add the extra virgin olive oil and evaporated milk and continue to mash/mix.
  4. Mix in the grated Romano Cheese and season with pepper and salt (optional and according to taste).
  5. Fold-in the chopped chives. And serve hot or warm, with or without gravy.

Photo and Recipe by: http://goddessofscrumptiousness.tumblr.com under the Creative Commons Attribution-NoDerivatives 4.0 International License

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Salty Broccoli Toast

This Salty Broccoli Toast by leannebrown.com is the prefect addition for your Thanksgiving day meal. We suggest serving it as an appetizer for guests as they wait to eat your delicious Thanksgiving day meal!

Ingredients: FOR TWO

(from Good and Cheap p. 72)

  • 2 tbsp butter
  • 4 slices bread
  • 1 tsp olive oil
  • 3 cloves garlic, finely chopped
  • 1 tsp chili flakes
  • 1 anchovy, finely chopped
  • 1 crown and stem of broccoli, chopped
  • Romano or Parmesan, freshly grated
  • salt and pepper
Instructions:

Melt ½ tablespoon of butter in a small pan on medium heat. Place the two slices of bread in the pan and let them sizzle for about 2 minutes, then lift them with a spatula to check whether they’re golden brown underneath. When they are, flip ’em over. Add the rest of the butter to the pan to make sure the second side of the toast becomes just as golden as the first. Sprinkle the top of the bread with salt and pepper. Once the second side is golden, set the bread on a plate to await its topping.

To make the broccoli: Warm up the oil in a pan on medium heat. Add the garlic and chili flakes and cook for 2 minutes, until they smell great but are not yet brown. Add the anchovy and cook for another minute. Add the broccoli and about ¼ cup of water. Cover the pan, steam for 3 minutes, then toss and cook for 2 minutes, until the broccoli is tender and the water is gone. Spoon onto toast; top with cheese, salt, and pepper!

Photo & Recipe from: leannebrown.com

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Lime And Cilantro Shrimp

Instructions:
  • 1 bunch cilantro, finely chopped
  • 1 lb cooked shrimp, peeled and de-veined
  • 1 clove garlic finely chopped
  • 1/4 cup High Country Lime Olive Oil
  • salt and pepper to taste

 Directions:

Combine all ingredients together in a bowl, cover tightly and refrigerate for at least 3 hours. Serve cold.

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High Country Balsamic Glazed Figs with Gorgonzola

Ingredients:
  • Figs
  • Gorgonzola cheese
  • Prosciutto
  • High Country Balsamic

Instructions:

Make a small slit the length of each fresh fig and fill with gorgonzola cheese. Wrap each filled fig with prosciutto. Bake in 350 degree oven for 10 minutes. Drizzle with High Country Balsamic reduction.

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