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Pumpkin Bruschetta


1 cup pumpkin puree

1 jalapeno, minced

1 shallot, minced

1 tablespoon Italian parsley, chopped

2 tablespoons OLIVE & VINE Smoky Chipotle Pepper or Baklouti Chile Pepper olive  oil

1 teaspoon fresh thyme, chopped

salt and freshly ground black pepper, to taste 

1 baguette, sliced 1/2 inch thick

1 cup grated mozzarella cheese

1 cup grated manchego cheese

 

Preheat oven to 350 degrees F. To make the topping, mix the first six ingredients together. Spread the topping on each of the baguette slices and place on baking tray. Bake until hot and slightly brown — about 5 to 8 minutes. 

Combine mozzarella and manchego cheeses. Remove bruschetta from oven, top with a dollop of cheese and serve hot.

Makes approximately 30 pieces.

Spicy Cornbread

1 cup corn meal

1 teaspoon salt

1 cup unbleached flour

3 teaspoons baking powder

¼ cup OLIVE & VINE Smoky Chipotle Pepper or Baklouti Chili Pepper infused olive oil

1 egg, slightly beaten

1 cup milk

 


Preheat oven to 425. Grease a 9” rectangular pan.

Combine corn meal, salt, flour and baking powder in a bowl. In a separate bowl, whisk the olive oil, egg and milk together. Add to the dry ingredients and mix until just moistened. Bake for 20 - 30  minutes until the tops are golden brown.