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Fresh Tomato Mango Salsa

This tasty summer salsa goes well with all types of seafood, pork and chicken or use as a dip with your favorite crackers.

3 Roma tomatoes, diced

1 ripe mango, diced 

1 tablespoon red onion, diced

1 tablespoon cilantro, chopped

1-2 teaspoons fresh jalapeño pepper, diced

2 tablespoons OLIVE & VINE Peach Mist balsamic vinegar 


Combine first five ingredients in a bowl. Drizzle balsamic vinegar over the top and mix gently. Refrigerate for at least one hour before serving.


Artichoke Dip With Aioli

14 ounce can artichoke hearts, drained and chopped

1/2 cup freshly made aioli made with Sweet Basil or Rich Roasted Garlic infused olive oil (see Basic Aioli recipe)

1/2 cup sour cream

1/3 cup Parmesan cheese, grated

1/8 teaspoon hot sauce


Mix all ingredients well and place in a baking dish. Bake at 350° until hot and bubbly. Serve immediately with crackers or bread.

Makes about two cups. 

Roasted Red Peppers And Feta Spread

2 jars roasted red peppers

1/4 cup OLIVE & VINE Tuscan Bouquet infused olive oil

8 ounces feta cheese, crumbled

1/2 teaspoon fresh thyme

2 whole garlic cloves

salt and fresh ground pepper to taste


Place all ingredients in the bowl of a food processor and pulse until smooth. Transfer to a bowl, cover and refrigerate for at least one hour before serving so that the flavors can develop. Serve as a spread for crackers, bread or slices of red and yellow peppers. Can also be used with pasta.