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White Bean Bruschetta

Posted on by Staff Writer

Never before have I been so aware of the many varieties of beans and other legumes grown in the Mediterranean and the resourceful ways they are utilized by the region’s talented cooks. The white bean bruschetta Meghan and I ate in Florence (splashed with just-pressed EVOO) was delicious beyond description.

Ingredients

  • 2 cups cooked white beans (like cannellini or great northern), drained and rinsed
  • 3 small Roma tomatoes, seeded and diced
  • 1/4 cup Kalamata olives, diced
  • 6 tablespoons olive oil, divided use, plus more for drizzling
  • 1/4 cup basil, julienned
  • 2 large garlic cloves, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1 baguette, cut diagonally into 1/3-inch slices

Directions

Step 1

Preheat the broiler. In a small bowl, mix the beans, tomatoes, olives, 4 tablespoons of olive oil, the basil, garlic, and salt and pepper to taste.

Step 2

Place the bread on a baking sheet. Brush with the remaining olive oil. Broil a few inches from the heat for about 1 minute per side, or until golden. (Alternatively, you can grill the bread on an outdoor grill.)

Step 3

Drizzle olive oil on each slice of bread and top with the bean mixture. Drizzle more olive oil on top, if desired.

Serves 4 — Recipe adapted from seriouseats.com

Greek Eggplant Spread (Melitzanosalata)

Posted on by Staff Writer

This popular Greek meze relies on simple ingredients, meaning they must be of the highest quality (like your fresh-pressed olive oil). If desired, the eggplant can be grilled indirectly on a charcoal or gas grill.

Ingredients

  • 3 large purple eggplants
  • 1 clove garlic, peeled and minced
  • 1/2 cup diced red onion
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 1/4 cup fresh lemon juice
  • 2 tablespoons red wine vinegar
  • Coarse salt (kosher or sea), to taste
  • Chopped fresh parsley, for garnish

Directions

Step 1

Preheat the oven to 400°F.

Step 2

Using a fork, pierce the eggplants all over and place them on a clean rimmed sheet pan. Transfer to the oven and bake until the eggplants are completely soft and the skins have browned, about 45 minutes. Meanwhile, in a medium bowl, add the garlic, onion, olive oil, lemon juice, and vinegar. Stir to combine.

Step 3

Transfer the eggplants to a clean cutting board. Using a spoon, scoop out the flesh and discard the skin. Chop the eggplant flesh and transfer to the bowl with the olive oil mixture. Stir to combine. Season with salt. Drizzle with additional olive oil and sprinkle with parsley.

Serves 4 — Recipe adapted from saveur.com

Avocado and Prosciutto Wraps

Posted on by Staff Writer

This pleasing appetizer goes together in 5 minutes or less, and is a perfect way to showcase fragrant fresh-pressed extra virgin olive oil. 

Ingredients

  • 2 ripe but firm avocados, halved, peeled, and pitted, each sliced lengthwise into 6 wedges
  • 6 very thinly sliced pieces of prosciutto, halved
  • Extra virgin olive oil
  • Crunchy sea salt, such as Maldon 

Directions

Wrap each avocado wedge in a piece of prosciutto. Arrange on a platter or plate and drizzle with extra virgin olive oil. Top with a few grains of crunchy sea salt. Serve immediately. 

Serves 4 — Recipe courtesy of the Fresh-Pressed Olive Oil Club 

Tomato and Bread Soup (Pappa al Pomodoro)

Posted on by Staff Writer

Fresh tomatoes usually get all the love, obscuring the fact that canned tomatoes, preserved at their peak in their own juices, are wonderful, too! This soup, though made of humble ingredients, is transformed when drizzled with exquisitely fresh olive oil. 

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • Pinch red pepper flakes
  • 2 medium cloves garlic, thinly sliced
  • 1/2 medium onion, minced (about 1/2 cup)
  • One 28-ounce can whole plum tomatoes, crushed by hand, with juices
  • 2 sprigs fresh basil, plus torn leaves for serving
  • 1/3 pound (about 6 ounces) fresh or stale rustic bread, crusts removed, torn or cut into 1-inch chunks
  • 2 cups warm vegetable or chicken stock, plus more as needed
  • Kosher salt and freshly ground black pepper 

Directions

Step 1

In a large saucepan, heat 2 tablespoons of olive oil over medium heat until shimmering. Add red pepper flakes and garlic and cook, stirring, until the garlic just begins to turn golden. Add the onion and cook, stirring, just until softened, about 5 minutes. Add the crushed tomatoes and their juices, along with the basil sprigs, and bring to a simmer. 

Step 2

Stir in the bread. Ladle the stock on top, stirring to combine. Simmer the soup, adding more stock as needed, until the bread is completely softened and custardy and soup has thickened to a porridge-like consistency, about 25 minutes. Season with salt and pepper. Discard the basil sprigs. 

Step 3

Divide the soup between four bowls, generously drizzle the soup with olive oil, and grind black pepper on top. Garnish with torn basil leaves and serve. 

Serves 4 — Recipe adapted from seriouseats.com