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Cherry Tomato Tartlets

Posted on by The Olive Oil Hunter

These tasty bites can be a luscious lunch or a tempting appetizer. Choose the sweetest variety of cherry tomatoes, red or yellow, available.

Ingredients

  • Extra virgin olive oil
  • About 28 cherry tomatoes
  • 1 tablespoon fresh oregano, chopped
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 sheet frozen puff pastry dough, preferably Dufour, defrosted according to package directions
  • 1 small egg
  • 1 tablespoon water
  • 4 mini burrata
  • 1/2 cup shredded basil
  • Balsamic vinegar of Modena, for drizzling

Directions

Step 1

Line a rimmed sheet pan with heat-safe parchment paper and drizzle the surface with olive oil.

Step 2

Slice the tomatoes in half horizontally and sprinkle them with the oregano, salt, and pepper. Arrange them, cut side down, on the parchment in 8 “flowers” by surrounding one cherry tomato half with six other halves. 

Step 3

Gently unfold the pastry dough on a lightly floured surface and, using a floured rolling pin, roll it out to a roughly 16” by 10” rectangle slightly more than 1/8-inch in thickness. Use a 3-1/2” cookie cutter or glass tumbler of that width to make 8 dough circles.

Step 4

Drizzle the tomato flowers lightly with olive oil, then top with a disc of puff pastry, stretching it out gently to fully cover the tomatoes. Press the edges into the pan with the tines of a salad fork. Refrigerate for 30 minutes. Preheat your oven to 400°F. 

Step 5

When ready to bake, whisk the egg with the water and brush over each puff. Bake until the pastry puffs and browns, about 30 minutes.

Step 6

Use a wide spatula to flip the tarts tomato-side up onto a platter.

Step 7

Top each one with half a mini burrata, a sprinkle of basil, and a drizzle of balsamic and olive oil.

Yields 8 tartlets

Cheesy Onion Wraps

Posted on by The Olive Oil Hunter

Looking for a grain-free wrap to replace pitas or tortillas? This sheet pan hack is so flavorful you may never go back! It gets its goodness from sweet onions and salty Parmigiano-Reggiano. You can also cut the cooked sheet into shapes to top burgers or enjoy on their own as snacks. Bookmark this one for next autumn: Cut into rounds to make delicious toppers for French onion soup (use any sweet onion when Vidalias are out of season).

Ingredients

  • 8 ounces Parmigiano-Reggiano
  • 1 large Vidalia onion, about 16 ounces
  • Extra virgin olive oil
  • 1/2 teaspoon salt
  • 2 teaspoons garlic powder

Directions

Step 1

Preheat your oven to 400°F. Line a rimmed sheet pan with heat-resistant parchment paper. Shred the cheese and the onion using the medium shredding blade of a food processor or the large hole side of a hand grater (there’s no need to rinse the grater between the cheese and the onion). Toss the cheese and onions well, then spread out in an even layer on the prepared pan. Drizzle generously with olive oil and sprinkle with the salt and garlic powder. Bake for 20 minutes or until the onions and cheese have browned. It will be bubbly when you take it out of the oven.

Step 2

Allow to cool to room temperature to crisp up, about 20 minutes. Then cut into thirds for sandwich wraps and fill as desired.

Makes 3 wraps

Olive Toast

Posted on by The Olive Oil Hunter

This makes a satisfying lunch and a great appetizer for your next get-together. I love the tangy, fruity taste of sumac, a spice that’s finally getting the attention it deserves. If you’ve got the grill on, drizzle olive oil on the bread and toast over the coals. 

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice  
  • 1 medium garlic clove, grated
  • 1/2 teaspoon sumac, such as Wild Sumac
  • 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon freshly ground black peppercorns like Vine-Ripened Black Peppercorns
  • 1/8 teaspoon peperoncino (Italian crushed red pepper flakes)
  • 4 ounces each pitted Castelvetrano and Kalamata olives
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 8 baguette or crusty whole-grain bread slices
  • 8 ounces goat cheese at room temperature
  • 1/4 cup chopped walnuts

Directions

Step 1

In a medium bowl, whisk together the olive oil, lemon zest and juice, garlic, sumac, salt, pepper, and peperoncino. Coarsely chop the olives and add to the bowl along with the parsley; let marinate for 30 minutes.

Step 2

When ready to assemble, toast the bread. Spread each slice with equal amounts of goat cheese, then top with the walnuts and the olive mixture. Drizzle with olive oil and serve.

Yields 4 lunch or 8 appetizer servings

Pastel de Jaiba (Crab Pie)

Posted on by The Olive Oil Hunter

This rich dish can be served as a light main course or as an appetizer. Popular in Santiago, it’s traditionally baked in a ceramic vessel from the nearby town of Pomaire, famous for its burgundy-colored clay.

Ingredients

For the filling:

  • 2 slices soft white bread (each about 3/4 inch thick), crusts removed
  • 1 cup heavy cream or half and half, more as needed
  • 2 tablespoons extra virgin olive oil, plus more for the casserole dish
  • 1 medium onion, cut into small dice
  • 1 to 2 garlic cloves, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 cup dry white wine
  • 1 pound lump crab meat, picked over
  • 3/4 cup grated Parmigiano-Reggiano cheese, divided use
  • Fine sea salt and freshly ground black pepper

For the topping:

  • 1/4 cup panko breadcrumbs
  • 1 tablespoon extra virgin olive oil
  • Optional: 1 tablespoon chopped flat-leaf parsley

Directions

Step 1

Preheat the oven to 375°F.

Step 2

Tear the bread into small pieces and place in
a bowl. Pour the cream over the bread and set aside to soak for 5 minutes. Mash with a fork to break up bread; set aside. Oil an oven-safe 2-quart casserole dish.

Step 3

Heat a large skillet over medium heat. When hot, add the 2 tablespoons of olive oil and sauté the onion until translucent, 3 to 5 minutes. Add the garlic, paprika, oregano, and cumin and sauté for 1 minute more, stirring constantly. Deglaze the pan with the wine.

Step 4

Add the bread-and-cream mixture and stir to combine. Stir in the crab meat and 1/2 cup cheese. The mixture should be creamy. If too thin,
cook for 1 to 2 minutes more. If too thick, add additional cream, 1 tablespoon at a time. Season to taste with salt and pepper. Spoon into the prepared casserole. Sprinkle with the remaining 1/4 cup cheese. Bake for 20 to 25 minutes, or until the mixture is bubbling.

Step 5

In the meantime, combine the panko with the olive oil. Stir until the breadcrumbs are well coated. When the casserole is nearly done, sprinkle the panko evenly over the top. Continue baking for 5 additional minutes. Top with chopped parsley, if desired, and serve.

Serves 4