PORTOBELLINIS
Ingredients:
- 8 baby portobellos, cleaned, gils removed
- 1 tbsp We Olive Mission extra virgin olive oil
- Salt and pepper
- 1 15 oz can garbanzo beans, drained and rinsed
- 1/2 jar Made in Napa Valley American Classic Simmer Sauce
- 1/4 cup chopped parsley
- 1/2 cup feta cheese
Preheat oven to 425°, or heat grill. Toss mushrooms in olive oil, salt and pepper; arrange cap side down on a sheet pan. Bake for 4 minutes. Cool.
In a blender, blend garbanzos and simmer sauce until they form a paste. Fold in parsley. Season with salt and pepper. Fill mushroom caps with mixture and sprinkle with feta cheese. Bake 5 minutes more. Serve warm.
GOAT CHEESE TARTLETS
Ingredients:
- 1pkg: 2" frozen tartlet shells (15 per package), thawed
- 2-3 thin prosciutto slices, cut into 1-inch squares
- 2 oz goat cheese (or feta cheese)
- 1/3 c Tulocay's Made In Napa Valley Fig & Shallot Tapenade
- Fresh thyme sprigs
Preheat the broiler.
Place a prosciutto square in the bottom of each tartlet shell.
Spoon 1 tsp Fig & Shallot Tapenade over the prosciutto.
Crumble goat cheese on top.
Place on baking sheet and repeat with the remaining tartlet shells.
Broil until the goat cheese starts to melt and brown.
Watch closely as broiling time will vary.
Garnish with fresh thyme sprigs or garlic flowers if available.
TOMATO ORZO SALAD
Ingredients:
- 1 cup un-cooked orzo
- ½ pint cherry tomatoes
- 2 tablespoons We Olive Arbequina extra virgin olive oil
- ¼ cup We Olive Traditional Aged Balsamic vinegar
- 2 green onions, sliced
- 2 tablespoons basil, chopped
- ½ teaspoon sea salt
- 4 to 5 oz feta cheese
Preparation:Cook orzo according to package directions and drain. Add remainder of ingredients, toss and serve.
