Artichoke and Cannellini Bean Crostini featuring Olivari Olive Oil

 
A couple of weeks ago I was contacted by a representative for Olivari Extra Virgin Olive Oil.  I was asked to try it out and post what I think here on my blog.  I want you all to know that if I receive something and try it and do not like it I will not post it here.  Same way I don't post recipes that I don't think turned out so well..it just seems pointless.  (I have not received any monetary compensation for this review just the product to try out.) I was sent a bottle of Olivari Extra Virgin Olive Oil and a garlic press.  This was really cool because I don't own a garlic press!  I really liked the bottle itself because it comes with a pour spout.  That makes it so much easier since I always pour my oil into pourable bottles.  When you put the cap back on the bottle the spout moves down so you can easily close the top.  The extra virgin olive oil was good and fruity and I have been cooking with it all week.  Here is a recipe that I thought would be great since it contains a lot of olive oil - sort of like a pesto.

The recipe comes from Giada and I really like it once it came together. I was a little put off at first because of the lack of color and texture.  It's actually my fault though.   I wish I had a bigger food processor because it would have been easier to keep this chunky like the recipe stated.  Since mine was too small the mixture had nowhere to go and completely pureed.  My only issue with that is the way it looks, I think it will look prettier if kept chunky.  Somehow I missed that this recipe called for basil and I only had frozen basil.  That didn't quite work in the food processor so I added some fresh parsley and a chopped tomato for some color and texture. I also added a clove of pressed garlic which was a great addition. The crispy prosciutto really helped the appearance and gave it a nice salty bite.  (I used parchment paper and didn't use the cooking spray and there was plenty of oil.)  My family gobbled these little crostini up very quickly and enjoyed every bite!

Artichoke and Cannellini Bean Crostini
Adapted from Giada De Laurentiis

Ingredients:

Vegetable cooking spray
4 very thin slices prosciutto
1 baguette, sliced into 1 inch slices
1/2 cup extra-virgin olive oil, plus extra for drizzling
1 (12-ounce) package frozen artichoke hearts, thawed
1 (15-ounce) can cannellini beans, rinsed and drained
1 cup grated Pecorino Romano
1 clove of garlic, pressed
1 tomato, chopped
1/2 cup coarsely chopped fresh basil leaves
1/4 cup fresh parsley, chopped
1 teaspoon lemon zest
3 teaspoons fresh lemon juice
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
salt and pepper to taste, for sprinkling on the bread

Directions:

Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable cooking spray (or use parchment paper to prevent sticking.)

Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy. Set aside to cool for 10 minutes.

On another baking sheet, arrange the bread slices in a single layer. Drizzle the bread with olive oil and sprinkle with salt and pepper.  Bake until golden, about 12 to 15 minutes.

In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, garlic, 2 tsp salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the olive oil. Pour into a bowl and mix in chopped parsley and tomato.  Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil (if desired) and serve.

Note - This made at least 2 cups of the topping.  I used a whole baguette and still had plenty more left over for another day. 

Click here for a printable version of this recipe.

Thank you to Oliveri Olive Oil for providing me with the oil to make this recipe!

Another way to enjoy the olive oil is to pour some in a small dipping bowl and add salt, pepper and a little crushed red pepper flake to it and use it for dipping your bread in (instead of butter).  It's delicious!

Roasted Pepper Bruschetta

I love bruschetta and you've seen my recipe before. Here is a perfect appetizer to throw together when you have unexpected company. Of course, this is only going to work if you keep your pantry well stocked. In the near future I will be posting about how I stock my pantry and all the items that I like to keep on hand. This time I happened to have a niece piece of fresh mozzarella in my fridge but in a pinch you can use any type of mozzarella. My mom likes to buy a lot of items in bulk so she buys a big bag of shredded mozarella in Costco and divides them into small bags and keeps them in her freezer. I buy mozzarella and other cheeses when they are on sale in the supermarket. If you have a block of Polly-o or Sorrento cheese that's fine, just slice it thin. If you have shredded mozzarella use enough to neatly cover the bread.

The next pantry item I used for this appetizer is a jar of roasted peppers. If you happen to have a few beautiful red bell peppers to roast I would definitely recommend that. If you would like to know how to do that, see my recipe here. However, we're talking about simple today so I didn't do that this time. Drain peppers and slice them into strips and place them in a bowl. I like to dress or "fix" my peppers (as my mom would say) with cracked garlic, fresh basil, extra virgin olive oil and a little salt. If you have the time let the peppers marinate in that mixture for an hour or as long as you can. If you are kalamata olive obsessed like Steve and I are you can throw in some olives. I always have some in the fridge that I pick up at the olive bar at our local Stop and Shop. So slice those in half or smaller and add them to the bowl with the peppers.

Now you're ready to make the bruschetta. Slice the bread on an angle so you have a larger surface area than you would have if you just sliced it straight down. Besides, it looks prettier this way, don't you think? Drizzle with a little oil and toast under the broiler, flip them over and toast the other side. Be careful not too cook them too long, you want a crunch but you don't want to burn them or break your teeth on them. Next add whatever type of cheese you have, fresh sliced, block sliced or shredded. Put back under the broiler just long enough until cheese melts. Arrange on a plate and top with roasted peppers and olives. That's it!

I know this isn't a structured recipe but when you're throwing something together in a pinch who has time to read a recipe, right? Hope this all made sense to you guys! If not, let me know and I will right up a "proper" recipe. :-)

Bruschetta

Anyone who likes to go out to Italian restaurants knows what Bruschetta is. It's not difficult to make and most Italian restaurants have their own way of making it. This recipe was created to use all the ingredients that Steve and I love. I try to add kalamata olives to dishes whenever I can and in this recipe it makes perfect sense. I usually melt fontina cheese on the toasted bread and then top it with the tomato mixture. You don't have to do that if you don't want to. This time I didn't because it was a last minute decision to make the bruschetta and I used what ingredients I had, however, the cheese makes this unique bruschetta even better.


Michele and Steve’s Bruschetta

Ingredients:

1 French baguette
5 plum tomatoes, seeded, and finely chopped
12 Kalamata olives, pitted and chopped
½ red bell pepper, finely chopped
5 cloves garlic- finely chopped (or to taste, depends on size of cloves)
1 small red onion
10 leaves basil, chiffonade
½ cup extra virgin olive oil
salt and pepper
Fontina cheese thinly sliced

Mix tomatoes, olives, bell pepper, garlic, onion, basil, and olive oil, salt and pepper. Taste and add more salt if needed.
Slice bread and bake or broil on high until lightly toasted. (Keep an eye on it...it will burn quickly) Place one slice Fontina on each slice, bake or broil until melted and bubbling. Add about one tablespoon of brushetta to each slice of bread.

Enjoy!