Filtering by Category: Appetizer

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.

White Bean Dip

2 garlic cloves

2 cans (15 oz) white beans, drained and rinsed

1/4 cup OLIVE & VINE extra virgin olive oil (for a spicier version, substitute part of the olive oil with Baklouti Chili Pepper fused olive oil

1 lemon, juice and zest

1 tablespoon fresh oregano

salt and freshly ground pepper, to taste

green onions or parsley to garnish, optional


In a food processor, whirl the garlic cloves until finely chopped. Add the white beans, olive oil, lemon juice and zest and whirl until smooth and blended.Transfer to a serving bowl and add the oregano, salt and pepper.  Garnish with chopped chives or parsley if desired. Serve with vegetables or pita chips.

Marinated Vegetable Skewers

A nice twist on the veggie platter without the Ranch dressing!


2 1/2 cups cauliflower, cut in to one inch florets

2 1/2 cups broccoli, cut in to one inch florets

1 red bell pepper, cut into one inch squares

1 green bell pepper, cut into one inch squares

1 cup olives of your choice, pitted (we love Kalamatas)

30 basil leaves (if they seem too large, cut in half)

2/3 cup OLIVE & VINE Tuscan Bouquet infused olive oil

1/4 cup OLIVE & VINE Savory Oregano or Sicilian Lemon balsamic vinegar

3 tablespoons water

sea salt and freshly ground pepper, to taste

15 wooden skewers


Steam cauliflower and broccoli for 4 minutes to slightly soften. Set aside and allow to cool.

In a large bowl, whisk the olive oils, balsamic vinegar, water, salt and pepper. Add the cauliflower, broccoli, peppers and olives and toss to thoroughly coat. Cover and marinate at room temperature for approximately one hour.

Remove vegetables from bowl. Discard marinade or save for another use.

Alternate threading vegetables, olives and basil leaves on each skewer.

Serve at room temperature.


Pita Chips for Dips and Salsas

1 bag of pita bread

3 tablespoons OLIVE & VINE Rich Roasted Garlic infused olive oil (for spicy chips try Tunisian Harissa, Smoky Chipotle Pepper or Baklouti Chili Pepper)

Salt and pepper to taste 


Preheat the oven to 350° F.  Brush the pita bread with olive oil and sprinkle with salt and pepper to taste.  Cut the bread into small wedges or strips and place on a baking sheet. Bake for approximately 10 minutes or until crispy.  Cool and serve with your favorite dips, spreads and salsas.


Spicy Trail Mix

1/2 cup OLIVE & VINE Rich Roasted Garlic infused olive oil

1/4 cup OLIVE & VINE Smoky Chipotle Pepper infused olive oil
2 tbsp Worcestershire sauce
1 box bran cereal

1 box rice chex

1 small can dry roasted peanuts

1 bag sesame sticks


Preheat the oven to 350 degrees.  In a large bowl, combine the wet ingredients and whisk together until blended. Add the dry ingredients and toss to coat thoroughly. Spread on a baking sheet and bake for 20 min.