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Appetizers & Dips


You will find all kinds of appetizers and dips here. Some meant to serve cold, some meant to serve hot, but always delicious.  We will keep adding to our recipes, so check back often. 

Baby Arugula Pesto



3 cups baby Arugula washed and dried

1/2 cup Extra Virgin Olive Oil

2 tsp fresh squeezed lemon juice

1/2 cup grated Pecorino cheese

1 large clove garlic chopped

sea salt to taste



Add all the ingredients to the container of a blender or food processor.  Pulse to combine and adjust seasoning with salt if desired.  Serve with bread, pasta, vegetables.


Confit of Tomatoes, Peppers, & Sweet Red Onion



1 1/2 pounds small whole cherry tomatoes or grape tomatoes

1 large red onion, sliced thin

1 red bell pepper, sliced thin

8 large garlic cloves

1 - 2" sprig fresh Rosemary, leaves only, stem discarded (optional)

1/2 cup fresh Coratina EVOO

1/3 cup crisp, good quality white wine

1 TBS Traditional Balsamic Condimento

2 tsp sea salt or kosher salt

fresh ground pepper to taste



Preheat oven to 300 degrees.

In a medium roasting pan (9" x 13") or a 12" oven safe skillet, combine the first five ingredients.

Whisk the wine, balsamic, and olive oil together, drizzle over the vegetables and toss to combine.

Season with salt and pepper to taste.

Place the pan on the middle rack in the oven, uncovered, and allow the vegetables to cook slowly, stirring only a few times during the process, being careful not to break the tomatoes.

Slow roast for 4 - 4 1/2 hours.

The resulting confit can be used over pasta, on crusty bread, or with slow roasted meats.

Slow Roasted Almonds in Garlic EVOO w/Rosemary



1 pound fresh, whole almonds (about 3 1/2 cups)

1/4 cup + 1 TBS of Garlic Extra Virgin Olive Oil

2 tsp fine to medium sea salt

1/4 cup + 1 TBS fresh  Rosemary leaves (as an optional garnish)



Preheat oven to 300 degrees.

Line a rimmed baking sheet with parchment paper.

In a medium bowl, toss the almonds with Garlic Extra Virgin Olive OIl and 1/4 cup fresh Rosemary leaves.

Distribute the almonds in a single layer on the baking sheet and slow roast for 40 minutes, until the almonds smell toasty and the rosemary leaves are fragrant and crisp.

Remove from the oven and allow to cool for about 5 minutes. 

While still warm, toss with sea salt and garnish with remaining tablespoon of fresh rosemary leaves and 1 tablespoon of Garlic Extra Virgin Olive Oil.

Allow to cool fully and serve.



Tomatoes with Spicy Cilantro Pesto



2 pounds assorted, ripe heirloom tomatoes, sliced 1/4″ thick


Cilantro Pesto:
1 large bunch fresh cilantro, stemmed, washed, and dried
2 medium garlic cloves, peeled and smashed
4 green onions, white portion only, chopped 1 jalapeno pepper, seeded, ribs discarded, chopped (optional)
1/3 cup fresh, herbaceous extra virgin olive oil
Juice from 2 small limes, about 1 tablespoon sea salt
fresh ground pepper to taste



Place all of the in pesto ingredients in to a blender or bowl of a food processor. Pulse until no large chunks remain, and the sauce is pureed. Taste and adjust seasoning. Arrange the tomato slices and drizzle sauce over freshly cut tomatoes.

Serve immediately.

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