White Bean Dip

An easy way to snack with a huge health factor!

2 cans white cannelini beans, drained
1 clove garlic
2 tbsp Olive Oil – I like Tuscan Herb! Or more if needed to help blend
1/4 cup Parmesan Cheese or more to taste
Salt and Pepper to taste
And Blend
Then add in fresh oregano, basil and parsley and pulse the blender.

Black Bean Hummus

A great low-fat dip that makes a quick snack with carrot sticks, crackers or bread.

2 cups cooked or canned black beans
2 tbsp. liquid from cooking beans or from can
2 tbsp. lemon juice
1 tbsp. tamari or soy sauce
1 clove garlic, chopped
1/2 tsp. ground cumin
1 tbsp Harissa Olive Oil
pinch cayenne pepper
2 tbsp. chopped fresh parsley
Combine ingredients in food processor and puree until smooth

Marinated Mozzarella

You can use either homemade or any good quality, store bought mozzarella fresca for this recipe.

1½ cup Ultra Picholine Extra Virgin Olive Oil
1 pound of bocconcini mozzarella fresca, drained
1 teaspoon kosher salt
1/2 teaspoon hot red chili flakes (optional)
2″ sprig fresh rosemary, bruised to release fragrance

Drain the mozzarella and salt. In a medium sauce pan, over medium low, gently heat 1/2 cup of Ultra Picholine, red chili flakes and rosemary to 175 degrees. Hold for 2 minutes and then allow to cool to room temperature. Mix in the remaining cup of Ultra Picholine. Place the salted mozzarella fresca in a jar or other container large enough to hold the olive oil and cheese. Pour the oil, herbs and chili flakes over the cheese. Marinate in the refrigerator for up to one week. This cheese is delicious speared on a toothpick with a small, ripe cherry tomato and a basil leaf.

Creamy Goat Cheese Pesto

2 cups packed fresh basil leaves
1/2 cup Garlic Extra Virgin Olive Oil
1/2 cup freshly grated Parmesan Cheese
8 oz. fresh Chevre
1/2 tsp. Salt

Put the goat cheese, basil, garlic olive oil, grated Parmesan and salt in a food processor or blender and process to a smooth paste.  Use immediately as a dip, spread or served over hot pasta. Makes 3½ cups

Black Truffle Popcorn

3-quart sauce pan with lid.
1/3 cup high quality popcorn kernels.
2 tablespoons grape seed oil or safflower oil
1 tablespoon black truffle oil
Sea salt to taste

Pour vegetable oil in the pan and rotate to cover bottom.  Place pan on stove and let heat for a minute or so over medium high heat. Put three popcorn kernels in the pan. When one or two of them pop, cover the bottom of the pan with popcorn.  Place the top on the pan ajar. The popcorn should start popping in a minute or so. Continuously shake the pan across the burner until popping reaches a crescendo. Pour truffle oil in to a bowl large a large bowl and swirl to distribute evenly.  Immediately add the hot popcorn to the bowl and toss gently to coat popcorn with truffle oil.  Add salt to taste.

Balsamic Tuscan-Herb Dipping Oil

1 part 18-Year balsamic vinegar
4 parts Tuscan Herb Extra-Virgin Olive Oil
Sea salt, to taste
Black pepper, to taste
Parmigiano-Reggiano cheese (shaved)
French or artisan baguette

Directions:
Mix 18-Year Balsamic and Tuscan Herb Olive Oil
Season to taste with sea salt and black pepper
Cut bread on a bias
Dip bread and sprinkle with Parmigiano-Reggiano