(Family Features) There’s no time like a hot summer picnic to let your patriotic spirit show. These all-American snacks featuring a classic favorite fruit – watermelon – are the perfect solution for nearly any summertime celebration.

Watermelon is a patriotic picnic staple for countless reasons, not the least of which is that it’s a beloved treat that many people associate with memories from childhood. However, nostalgia isn’t the only reason adults are just as likely to gravitate toward watermelon at a summer event. Its sweet, cool and refreshing flavor also makes it a favorite for all ages.

From a practical standpoint, watermelon is also quite portable, versatile and easy to serve, and with a composition of 92% water, it’s a simple way to sneak in some extra hydration on a hot day. Another benefit is its value; watermelon is one of the best values in the produce section among fruit, and just one watermelon can feed up to three dozen people.

Serving watermelon at a party can be as simple as slicing wedges, or you can prepare a dish such as:

• A fruit basket, with the rind serving as a colorful bowl to hold the watermelon and other fresh fruits.
• A charcuterie board with a selection of fruit, cheese and protein for simple snacking.
• Creamy parfaits, perfect for a summery brunch or alternative to more traditional desserts.
• A creatively colorful and patriotic “cake” that makes for a tasty centerpiece on the dessert table.

Find more ideas for incorporating watermelon into your summer festivities at watermelon.org.

Easy Summer Thirst Quencher

A simple fruit-infused water can give your summer event an instant upgrade in no time at all. Add extra dimension and complexity to the flavor by adding some of your favorite herbs like basil and mint.

Watermelon-Infused Water

• 2          cups watermelon balls or cubes
• 1          cup other fruit, such as berries
• herbs, such as basil or mint

1. Place watermelon, fruit and herbs in pitcher and cover with water. For best flavor, allow to chill in refrigerator at least 30 minutes before serving.

Red, White and Blue Watermelon Parfait

• 1          cup blueberries
• 1          container (6 ounces) Greek yogurt (vanilla, lemon or coconut)
• 1          cup watermelon, plus three pieces diced watermelon
• whipped cream, for serving

1. In pint canning jar, layer blueberries, yogurt and 1 cup watermelon. Top with whipped cream and garnish with three diced watermelon pieces.

Note: To make ahead or make thicker, drain Greek yogurt on paper towels to absorb some liquid.

Patriotic Fruit Salad

• 1          watermelon
• honeydew
• blueberries

1. Slice 1/4 inch off bottom of watermelon, lengthwise, to create stable base.
2. Use pencil to draw zig-zag lines for basket opening. Using paring knife, make cuts through rind.
3. Carefully remove top section, pull out large chunks of flesh and cut them into 3-by-3-inch squares.
4. Trim 3/4-inch thick slices off squares to use for cutting out stars with 1 1/2-3-inch, star-shaped cookie cutters.
5. Use ice cream scoop to remove flesh from inside basket and cut scoops into quarters for fruit salad. Place in bottom of basket. Add honeydew and blueberries; stir to combine.
6. Cut out white stripes from honeydew.
7. Garnish top of fruit salad with watermelon stars, honeydew stripes and blueberries.

Patriotic Charcuterie Board

• 1/2       medium seedless watermelon, cut into wedges
• 1/2       cup fresh raspberries
• 1 1/2    cups fresh blueberries
• 10        strawberries (dipped in white chocolate, if desired)
• 5          ounces fresh goat cheese
• 1/2       cup toasted, salted cashews
• 2          ounces cured meats like prosciutto, pancetta, coppa, salami, soppressata, sausage or pepperoni
• 1          Honeycrisp apple, cored and sliced
• lemon juice
• fresh basil leaves

1. On large board or platter, arrange watermelon, raspberries, blueberries, strawberries, cheese, cashews, meat and apples. Drizzle fruit with lemon juice. Garnish with basil leaves before serving.

Flag Kebab Cake

• 1          pint fresh, washed blackberries
• 12        wooden skewers
• 1          seedless watermelon, flesh cut into 1-inch cubes
• 1          angel food cake, cut into 1-inch cubes (white part only)
• dips, such as yogurt, chocolate, caramel or marshmallow (optional)

1. Thread five blackberries on each of five skewers, followed by alternating watermelon and cake cubes.
2. On remaining skewers, alternate watermelon and cake so first and last cubes are watermelon. Place skewers on platter; fruit and cake will create stars and stripes when lined properly.
3. Serve with dips, if desired.

Source:

National Watermelon Promotion Board

(Family Features) Summer means it’s time to stock up on fresh produce and light the grill for a season of outdoor gatherings with friends and family. Make entertaining easier with flavorful options that can make menu-planning a breeze all summer long.

A nutritious and versatile ingredient, American Pecans can be your secret weapon for a variety of entertaining occasions. Add one bag of pecans to your shopping list and transform standby recipes into wholesome and delicious meals and snacks for the whole crowd.

Enjoy the long summer nights on the back porch with a Spiced Pecan Grilled Peach Salad, packed with the essential flavors and textures of summertime. Or serve up Pecan-Crusted Asian Turkey Meatball Lettuce Wraps, a light and delicious appetizer or easy entree to keep guests satisfied.

Discover more summertime entertaining recipes and cooking tips at AmericanPecan.com.

Spiced Pecan Grilled Peach Salad with Goat Cheese

Spiced Pecans:

• 1 egg white
• 3 tablespoons dark brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon kosher salt
• 2 cups pecan halves

Salad:

• 1/4 cup, plus 2 teaspoons, extra-virgin olive oil or pecan oil, divided
• 1/4 cup white wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1/8 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 2 large peaches, halved and pitted
• 6 cups mixed baby greens
• 4 ounces soft goat cheese

1. To make spiced pecans: Heat oven to 275° F. Line rimmed baking sheet with parchment paper.
2. In bowl, whisk egg white, brown sugar, cinnamon, cayenne pepper and salt until well combined. Fold in pecans and mix until evenly coated. Spread in single layer on baking sheet.
3. Bake 45-50 minutes, stirring occasionally until pecans are fragrant and golden brown. Allow to cool completely.
4. To make salad: In bowl, whisk 1/4 cup olive oil, white wine vinegar, Dijon mustard, garlic powder, salt and pepper. Set aside.
5. Brush cut sides of peach halves with remaining olive oil; grill until grill lines appear and peaches become tender, about 3-5 minutes. Remove peaches and slice.
6. Divide greens among four plates. Top with grilled peach slices and goat cheese. Divide 1 cup spiced pecans evenly among salads and reserve remaining for snack. Top each salad with drizzle of vinaigrette.

Pecan-Crusted Asian Turkey Meatball Lettuce Wraps

Meatballs:

• 1 1/2 pounds ground turkey thigh
• 1/3 cup chopped green onions (about 2 stalks)
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1/4 teaspoon powdered ginger
• 1 cup fresh pecans

Sauce:

• 1/2 cup soy sauce
• 1/2 teaspoon cornstarch
• 1/2 teaspoon fish sauce
• 1 tablespoon toasted sesame oil
• 1 head butter lettuce leaves
• 1/2 cup matchstick carrots
• chopped scallions (optional)
• cilantro leaves (optional)

1. Heat oven to 375° F.
2. To make meatballs: Using hands, combine ground turkey, green onions, sesame oil, red pepper flakes, salt, pepper, garlic and powdered ginger.
3. In food processor, pulse pecans until coarsely ground to similar consistency as panko bread crumbs.
4. Scoop 1 tablespoon meat mixture at a time and roll into meatballs. Roll meatballs in ground pecans until evenly coated.
5. Place pecan-crusted meatballs on parchment-lined baking sheet; bake approximately 20 minutes. Flip after 15 minutes.
6. To make sauce: In small saucepan over medium heat, combine soy sauce, cornstarch, fish sauce and sesame oil. Stir until sauce thickens, about 3 minutes. Remove from heat and let cool.
7. Sprinkle lettuce cups with shredded carrots. Place meatballs on top and drizzle with sauce. Garnish with scallions and cilantro, if desired.

Source: American Pecan Council

(Family Features) Most parents face the same mealtime dilemma - making affordable and convenient food that the whole family will like. Time is short, palates are picky and some fear it will cost too much to put real food on the table.

For recipes and how-to videos, visit the Real Food Project at www.Hellmanns.com or www.BestFoods.com.

Pimento (Red Pepper) Cheese-Bacon Burgers

A Bobby Flay Recipe
Prep Time: 15 minutes / Chill Time: 30 minutes
4 servings

• 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne powder
• 1/4 pound extra sharp white cheddar cheese, coarsely grated
• 1/4 pound extra sharp yellow cheddar cheese, coarsely grated
• 1/3 cup drained and finely chopped roasted red peppers or piquillo
• 1-1/2 pounds lean ground beef
• 4 hamburger buns
• 8 thick slices double smoked bacon, crisp-cooked

1. Combine mayonnaise, salt, pepper and cayenne in large bowl with fork. Stir in cheese and roasted peppers. Cover and refrigerate at least 30 minutes.
2. Meanwhile, shape ground beef into 4 patties. Season, if desired, with salt and black pepper; set aside.
3. Grill or pan fry burgers, turning once, 8 minutes or until desired doneness. During last 30 seconds of cooking, evenly top each burger with cheese mixture, then cook covered until cheese melts slightly. Arrange burgers on buns, then evenly top with bacon.

Smoked Chile Cole Slaw

A Bobby Flay recipe
Prep Time: 10 minutes
Chill Time: 20 minutes
4 servings

• 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
• 2 tablespoons chipotle peppers in adobo sauce
• 2 tablespoons fresh lime juice
• 2 teaspoons honey
• 1 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• 1 medium head green cabbage, finely shredded
• 2 large carrots, finely shredded
• 1 small onion, halved and thinly sliced
• 1/4 cup chopped fresh cilantro

1. Combine mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.

Goat Cheese Crostini With Grape Salsa

A Bobby Flay Recipe
Prep Time: 20 minutes
Stand Time: 30 minutes
Cook Time: 8 minutes
6 servings

• 1 cup red grapes, diced
• 1 cup blue and/or black grapes, diced
• 1/2 small red onion, finely chopped
• 1 jalapeño pepper, finely chopped
• 3 tablespoons chopped fresh cilantro or flat-leaf parsley, plus leaves for garnish
• 2 tablespoons red wine vinegar
• 4 slices whole grain bread, quartered, OR 1 baguette, thinly sliced into 16 pieces
• 6 ounces herbed goat cheese, slightly softened
• 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise

1. Combine grapes, onion, jalapeño pepper, cilantro and vinegar in medium bowl. Season, if desired, with salt and pepper. Let stand at least 30 minutes.
2. Preheat oven to 375°F. Arrange bread on large baking sheet in a single layer and bake, turning once, 8 minutes or until lightly golden brown and crisp on both sides. Remove and let cool.
3. Combine goat cheese with mayonnaise in small bowl until smooth. Season, if desired, with salt and pepper. Evenly spread cheese mixture onto crostinis, then top with grape salsa.

Grilled Potato Wedges With Malt Vinegar-Tarragon Dip

A Bobby Flay Recipe
Prep Time: 30 minutes
Chill Time: 30 minutes
Cook Time: 25 minutes
6 servings

• 2/3 cup PLUS 1 teaspoon malt vinegar
• 1-1/2 cups Hellmann's® or Best Foods® Real Mayonnaise
• 1 tablespoon chopped tarragon
• 5 Russet or all-purpose potatoes, scrubbed
• 1/4 cup canola oil
• 2 tablespoons finely chopped flat-leaf parsley

1. Bring 2/3 cup vinegar to a boil over high heat in small saucepan and continue boiling until reduced by half. Remove saucepan from heat and let cool 5 minutes.
2. Combine mayonnaise, cooled vinegar, remaining 1 teaspoon vinegar and tarragon in medium bowl. Season, if desired, with salt and pepper. Cover and refrigerate at least 30 minutes.
3. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes or until potatoes are tender, but still firm. Drain and cool slightly. Cut each potato lengthwise into 8 slices.
4. Brush potatoes with oil and season, if desired, with salt and pepper. Grill, turning once, 4 minutes or until golden and cooked through. Arrange potatoes on serving platter, then sprinkle with parsley. Serve with dip.

Mayonnaise mixture is also delicious with hot cooked chicken fingers or fish.

Source: Hellmann's

(Family Features) Looking for a way to kick up the flavor for your game-day party? Tailgating by the stadium or watching on a big screen, you can add great taste to the menu with a versatile cheese such as Jarlsberg.

Great for snacking, sandwiches and cooking, this popular cheese has a mellow, nutty flavor, a creamy, buttery texture and melts beautifully. You can find it in wedges, random-weight pieces and convenient slices.

Jarlsberg can be a tasty part of any tailgate experience - try some of these ideas to score big with your guests:

* Super Sliders: Mini beef, turkey or bison burgers topped with sliced Jarlsberg (or Jarlsberg Lite).
* Deep Fried Cheese Sticks: Creamy goodness battered and fried; take their flavor up a notch with marinara or spicy barbecue sauce for dipping.
* Ham & Cheese Calzones: Salty, smoky ham and gooey melted Jarlsberg all wrapped up in a munch-and-carry pastry.
* Kickin' Kebabs: Skewer great taste by alternating cheese cubes with pickled vegetables and chunks of cured ham or smoked sausage.

This recipe for Cheese Stuffed Jalapeño Peppers is an easy way to bring some heat to the game - they can be made ahead of time, then just popped onto the grill or under the broiler to be ready before the next time out.

For more recipes with big flavor, visit www.jarlsberg.com/us.

Cheese Stuffed Jalapeño Peppers

Makes 16 appetizers

• 16 pickled jalapeño peppers, rinsed and drained
• 2 4-ounce logs fresh goat cheese
• 1 cup grated Jarlsberg cheese
• 1/2 cup grated Manchego cheese*
• 1/4 cup diced green onion (scallions)
• Dash of hot sauce
• Cilantro leaves
• Optional garnish: pickled mini hot red pepper

1. Using small sharp knife, cut slit down one side of each pepper. Leave stem intact and remove seeds and veins. In bowl, mash goat cheese with Jarlsberg, Manchego, onion and hot sauce. Divide among peppers, stuffing each generously. Refrigerate. (Recipe can be made ahead to this point.)
2. Arrange peppers in heavy aluminum foil packet. Grill 8 - 10 minutes until cheese begins to melt. Garnish with cilantro and, if desired, hot red peppers.

*If you can't find Manchego, use 1-1/2 cups Jarlsberg cheese.

Source: Norseland

(Family Features) Putting fresh, clean meals on the table is easy with fruits, vegetables and other farm-raised foods. For a full day of deliciously pleasing food, start with healthy strawberries to make Strawberry and Goat Cheese Pizza for lunch. Just before dinnertime, go for Heirloom Tomato and Mozzarella Salad and combine it with a crisp, white wine. Finally, round it out with a main course using honey and its natural sweetening qualities to put Linguini with Honey-Sauced Prawns on the table.

With the help of these tasty recipes, you’re set for a full day of fantastic, farm-fresh foods. Find additional farm-to-table options at culinary.net.

Please Your Palate with Pasta

Make pasta the centerpiece of your meal with this recipe for Linguini with Honey-Sauced Prawns, which combines sweet honey with classic linguini pasta for a flavorful bite at the dinner table. Outside of honey’s ability as a natural sweetener, it can also give you a boost of energy as a rich source of carbohydrates – and this recipe is no exception, with 61 grams of carbs in each serving. Find more of the benefits honey provides, plus delicious recipes, at honey.com.

Linguini with Honey-Sauced Prawns

Recipe courtesy of the National Honey Board
Servings: 4

• 1          pound prawns, peeled and deveined
• 1/2       cup julienne carrots
• 1/2       cup julienne celery
• 1/2       cup green onions, sliced diagonally
• 3          cloves garlic, minced
• 2          tablespoons olive oil
• 1/2       cup water
• 1/4       cup honey
• 4          teaspoons cornstarch
• 1          teaspoon salt
• 1/4       teaspoon crushed red pepper flakes
• 1/4       teaspoon crushed dried rosemary leaves
• 1          pound cooked linguini pasta, kept warm

1. In large skillet, stir-fry prawns, carrots, celery, green onions and garlic in oil over medium-high heat about 3 minutes, or until prawns start to turn pink.
2. In small bowl, combine remaining ingredients except pasta; mix well. Add to prawn mixture; stir-fry about 1 minute, or until sauce thickens.
3. Serve over pasta.

A Winning Combination

Put a fresh twist on farm-to-table goodness by pairing two vine-ripened garden treasures: heirloom tomatoes and crisp, refreshing white wine. Northern California’s Sonoma County is known for some of the nation’s finest vineyards. It’s also a culinary destination with a wide range of farms and artisan food purveyors. Inspired by the annual Kendall-Jackson Heirloom Tomato Festival, which celebrates its 20th anniversary this year, this salad recipe is a twist on classic favorite, delighting the palate by pairing farm-fresh tomatoes with the perfect wine. Find more pairing tips and recipes featuring seasonal ingredients at kj.com.

Heirloom Tomato and Mozzarella Salad

Servings: 4

• 2 1/2    pounds heirloom tomatoes, mixed varieties
• 1/4       cup good quality extra-virgin olive oil
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1/4       cup micro basil (or 1 dozen basil leaves, sliced and torn), divided
• 2          large balls fresh mozzarella, cut into wedges
• flaked sea salt

1. Slice tomatoes into 3/4- to 1-inch thick wedges. In large bowl, add tomatoes, olive oil, kosher salt, pepper and half the basil. Toss and allow to marinate 2 minutes. Arrange tomatoes and mozzarella on serving plate, alternating each. Pour marinating liquid over tomatoes and mozzarella. Garnish with remaining basil and sprinkle with sea salt and pepper.

Serve with Kendall-Jackson Grand Reserve Chardonnay. Chardonnay’s flavors of orchard fruit complement the sweetness of late summer tomatoes.

Pizza with a Sweet Twist

This non-traditional take on pizza will have your taste buds exploding with savory goat cheese and strawberries marinated in a white balsamic vinaigrette. California strawberries, which – despite their sweet taste – boast just 7 grams of sugar and provide 140 percent of the daily recommended amount of vitamin C per cup, are hand-picked to ensure only the highest quality berries are harvested. Research has also shown this farm-to-table superfruit to be an effective way to help prevent and manage Alzheimer’s disease and diabetes. For more information and strawberry recipes, visit californiastrawberries.com.

Strawberry and Goat Cheese Pizza

Recipe courtesy of the California Strawberry Commission
Servings: 8 (1/2 pizza each)

• 1/2       ounce active dry yeast
• 1          tablespoon sugar
• 3-4       cups all-purpose flour
• 2          teaspoons kosher salt
• 1          tablespoon olive oil
• 3          tablespoons white balsamic vinegar
• 3          tablespoons extra-virgin olive oil
• 1/4       cup aged balsamic vinegar
• 1/2       cup (4 ounces) softened goat cheese
• 4          cups fresh California strawberries, hulled and quartered
• 1/4       cup (2 ounces) crumbled goat cheese
• coarsely ground black pepper
• baby arugula
• frisee

1. Heat oven to 400°F.
2. To make pizza dough: In mixer bowl, sprinkle yeast and sugar over 1 cup warm water; let stand until foamy. Add 3 cups flour, salt and olive oil; mix with dough hook until stretchy and no longer sticky, adding more flour if necessary. Divide dough into four equal portions. Refrigerate, covered, until needed.
3. To make white balsamic vinaigrette: In small nonreactive saucepan, simmer white balsamic vinegar until reduced to 1 1/2 tablespoons. Whisk in extra-virgin olive oil.
4. To make aged balsamic reduction: In small nonreactive saucepan, simmer aged balsamic vinegar until reduced to about 4 teaspoons.
5. On lightly floured surface, roll each piece of pizza dough into 8-inch circle. Place on baking sheet; bake 10 minutes, or until firm and slightly brown. Spread softened goat cheese on pizzas, leaving 1/2-inch border.
6. Toss strawberries with white balsamic vinaigrette; arrange strawberries evenly on goat cheese. Bake 10 minutes more. Remove from oven; scatter crumbled goat cheese on top.
7. Drizzle with aged balsamic reduction; sprinkle with black pepper. Garnish pizzas with leaves of arugula and frisee.

Photo courtesy of Getty Images (Linguini with Honey-Sauced Prawns)

Source: Culinary.net

(Family Features) It can be easy to impress your holiday guests without overdoing it in the kitchen by putting to use recipes that require little time to prep. After all, those precious moments with loved ones are meant for reflection and conversation, but that doesn’t mean you have to settle for lesser dishes.

Appetizers like Beet Carpaccio Salad with Toasted Hazelnuts and Caprese Avocado Toast provide aesthetic appeal and taste to tide appetites. As one of the key ingredients, Filippo Berio Classic Balsamic Glaze adds tanginess and artistic flair for flavorful small bites.

Go above and beyond with a main course that’s prepped in 10 minutes and ready in less than two hours like this Rosemary and Raspberry Balsamic Roasted Leg of Lamb, which can be the center of attention as guests dig in for a delightful meal.

Finally, for a nightcap worth celebrating, this Dark Chocolate and Cherry Cheesecake can serve a crowd thanks to ingredients like Filippo Berio Raspberry Balsamic glaze, providing tangy, fruity flavor with its rich, smooth blend of raspberry juice and balsamic vinegar of Modena.

Find more holiday recipes that can take your gathering to the next level at filippoberio.com.

Rosemary and Raspberry Balsamic Roasted Leg of Lamb

Prep time: 10 minutes
Cook time: 1 hour, 30 minutes
Servings: 8

Roasted Leg of Lamb:

• 3          tablespoons Filippo Berio Olive Oil
• 2          tablespoons Filippo Berio Raspberry Balsamic Glaze
• 1          tablespoon chopped fresh rosemary
• 4          teaspoons grainy mustard
• 1          bone-in leg of lamb (about 6 pounds)
• 2          cloves garlic, thinly sliced
• 1          teaspoon salt
• 1          teaspoon pepper
• 3          onions, quartered
• 1          cup water

Gravy:

• 3          tablespoons all-purpose flour
• 1/2       cup dry red wine
• 4          cups chicken stock
• 2          tablespoons Filippo Berio Raspberry Balsamic Glaze
• 1          sprig fresh rosemary
• 1/2       teaspoon salt
• 1/4       teaspoon pepper

1. To make Roasted Leg of Lamb: Heat oven to 400° F. In bowl, whisk olive oil, raspberry balsamic glaze, rosemary and mustard; set aside.
2. Make small incisions in lamb and insert garlic slices. Rub olive oil mixture over lamb. Sprinkle with salt and pepper. Transfer to roasting pan fitted with rack. Add onions; pour water into bottom of pan.
3. Roast 80-90 minutes, or until internal temperature reaches 145° F for medium-rare, adding water to pan as needed to avoid scorching and onions drying out.
4. Transfer lamb to carving board and tent with foil.
5. To make Gravy: Place roasting pan on stovetop over medium-high heat; stir in flour. Whisk in wine; boil 1-2 minutes, or until reduced by half. Whisk in chicken stock and raspberry balsamic glaze. Add rosemary; bring to boil and simmer 8-10 minutes, or until thickened. Season with salt and pepper. Serve with lamb.

Dark Chocolate and Cherry Cheesecake

Prep time: 20 minutes
Cook time: 1 hour, 40 minutes
Servings: 12

Crust:

• 1 1/2    cups graham cracker crumbs
• 1/3       cup Filippo Berio Extra Light Olive Oil
• 1/4       cup packed brown sugar

Filling:

• 3/4       cup chopped bittersweet chocolate
• 1          tablespoon Filippo Berio Classic Balsamic Glaze
• 3          packages (8 ounces each) brick-style cream cheese, room temperature
• 1          cup granulated sugar
• 3          eggs
• 1          cup sour cream
• 1          teaspoon vanilla

Cherry Topping:

• 3          cups frozen cherries
• 3/4       cup packed brown sugar
• 1          tablespoon Filippo Berio Olive Oil
• 1/2       cup water, plus 2 tablespoons, divided
• 2          tablespoons cornstarch
• 2          tablespoons Filippo Berio Classic Balsamic Glaze

1. To make Crust: Heat oven to 350° F.
2. Mix graham wafer crumbs, oil and sugar; press into bottom of 9-inch springform pan. Bake 8 minutes; let cool. Reduce oven temperature to 325° F.
3. To make Filling: In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring until smooth. Remove from heat and stir in balsamic glaze. Let cool slightly.
4. Using electric mixer, beat together cream cheese, sugar and melted chocolate mixture until light and fluffy. Beat in eggs, one at a time. Beat in sour cream and vanilla; pour over crust.
5. Wrap outside of springform pan in heavy-duty foil. Set inside roasting pan and pour in boiling water until halfway up sides of springform pan. Bake 90-100 minutes, or until sides are set and center is still slightly jiggly; cool 5 minutes. Run knife between cheesecake and pan; cool completely. Refrigerate 24 hours.
6. To make Cherry Topping: In small saucepan over medium heat, bring cherries, sugar, olive oil and 1/2 cup water to boil. Reduce heat and simmer 5-6 minutes, or until sugar dissolves.
7. Whisk cornstarch with remaining water; whisk into mixture. Cook about 3 minutes, or until thickened.
8. Transfer to bowl; cover and refrigerate at least 2 hours or up to one day. Spoon over cheesecake; drizzle with balsamic glaze.

Beet Carpaccio Salad with Toasted Hazelnuts

Prep time: 10 min
Servings: 4

• 1 1/2    pounds roasted beets
• 2          cups microgreens
• 4          ounces goat cheese, crumbled
• 1/4       cup chopped toasted hazelnuts
• 2          tablespoons Filippo Berio Classic Balsamic Glaze
• 1/4       teaspoon flaked sea salt
• 1/4       teaspoon cracked pepper

1. Heat oven to 400° F.
2. Using chef’s knife or mandoline, thinly slice beets; arrange on platter.
3. Arrange microgreens over beets; scatter with goat cheese. Sprinkle hazelnuts over top and drizzle with balsamic glaze. Sprinkle with salt and pepper.

Caprese Avocado Toast with Balsamic Glaze

Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4

• 2          tablespoons Filippo Berio Robusto Extra Virgin Olive Oil
• 4          slices rustic Italian bread, about 3/4-inch thick
• 1          large clove garlic, halved
• 2          small ripe avocados, peeled and pitted
• 1          tablespoon lemon juice
• 1/4       cup torn fresh basil, divided
• 1/2       teaspoon salt, divided
• 1/2       teaspoon pepper, divided
• 1          large ripe tomato, sliced
• 8          ounces fresh mozzarella cheese, sliced
• 1/4       teaspoon hot pepper flakes
• 1/4       cup Filippo Berio Classic Balsamic Glaze

1. Heat oven to broil; position rack at highest level. Brush olive oil over both sides of each slice of bread; broil, turning once, 3-5 minutes, or until golden brown. Rub cut side of garlic clove over bread while still hot.
2. Mash together avocados, lemon juice, 1/8 cup basil, 1/4 teaspoon salt and 1/4 teaspoon pepper; spread over one side of each slice of bread. Top with tomato slices; season with remaining salt and pepper. Top with mozzarella slices; sprinkle with hot pepper flakes.
3. Drizzle each slice of bread with balsamic glaze. Sprinkle with remaining basil; serve immediately.

Source:  Filippo Berio

Watch video to see how to make this delicious recipe!

Small plates to make for appealing dishes

(Family Features) Imagine treating yourself and your dinner guests to a delicious, restaurant-caliber meal without leaving your dining room or hiring a personal chef. Small plates, also known as tapas, are lighter, bite-sized indulgences that you can prepare and style seamlessly. By putting your own artful, unique spin on small plates, you can indulge in a meal that appeals to the senses and conveys sophistication.

It can be easy to create delicious small plates: all you need are wholesome, seasonal ingredients to pair with an artisan-crafted, quality olive oil such as Carapelli. The line, with three varieties to explore, brings a renaissance to the modern kitchen and is ideal for endeavoring chefs looking to try new flavors and experiment with tastes or recipes. It embodies a true passion for the art of creating extra-virgin olive oils and is designed to lift cooks out of the everyday cooking experience.

Keep in mind that when it comes to small plates, what’s important isn’t just the recipe, but the plate – and plating – of the cuisine itself. Foods that appeal to the eye are likely to tempt the taste buds as well. Invest in appropriate-sized dishware for small plates that allows the food to take center-stage.

For a true multi-sensory indulgence, also take time to garnish your dishes, big and small, with edible enhancements that lend a subtle complement to the main attraction. A selection of fresh greens, sprinkling of herbs and even a light drizzle of olive oil can do the trick.

Plan how you’ll adapt your favorite dishes for size – and season – with more tips and recipes at carapelliusa.com.

Carrots and Fresh Herbs with Champagne-Dijon Vinaigrette

Prep time: 10 minutes
Servings: 6

Champagne-Dijon Vinaigrette:

• 2          tablespoons champagne vinegar
• 1          teaspoon Dijon Mustard
• 1          tablespoon clover honey
• 1/2       cup Carapelli Organic Olive Oil
• 1/2       teaspoon garlic, minced
• 1/2       teaspoon sea salt
• 1/4       teaspoon freshly ground black pepper
• 1          teaspoon fresh parsley, finely chopped
• 1          teaspoon basil, finely chopped

• 1          pound carrots, peeled and finely shredded
• 2          tablespoons Italian parsley, chopped
• 2          tablespoons chives, thinly sliced, plus more cut into 3/4-inch  pieces, for garnish
• 1/3       cup Champagne Vinaigrette
• fine sea salt, to taste
• freshly ground black pepper,  to taste
• chive sticks, for garnish

1. In medium mixing bowl, combine champagne vinegar, Dijon and honey. Whisk constantly until well combined. While whisking, slowly drizzle in olive oil to emulsify. Add garlic, salt, pepper, parsley and basil: whisk to combine.
2. In mixing bowl, toss carrots, parsley and chives. Add dressing. Season, to taste, with sea salt and freshly ground black pepper. Garnish with chive sticks.

Notes: Vinaigrette can be stored in refrigerator up to five days. For zestier salad, add additional 2 tablespoons vinaigrette to carrots; serve with crusty bread.

Whipped Ricotta and Goat Cheese Beet Skewers

Prep time: 20 minutes
Cook time: 3 hours, plus cooling time
Servings: 42 skewers

Beets:

• 2          beets (about 1 pound), 3 inches in diameter, peeled and sliced into 3/4-inch chunks
• 1          tablespoon Carapelli Oro Verde Extra Virgin Olive Oil, plus more for drizzling
• 1/2       teaspoon fresh thyme leaves
• 1          teaspoon sea salt
• arugula, for garnish
• flaked sea salt, for garnish

Whipped Ricotta and Goat Cheese:

• 4          ounces goat cheese
• 1/4       cup whole milk ricotta cheese
• 1          tablespoon Carapelli Oro Verde Extra Virgin Olive Oil
• 1/4       teaspoon lemon zest
• 1/8       teaspoon sea salt
• 1/8       teaspoon freshly ground black pepper

1. Heat sous vide water bath to 185° F.
2. In mixing bowl, combine beets, olive oil, thyme and salt; toss to coat. Remove beets from liquid and divide, placing them in single layer into two quart-sized vacuum-seal bags, leaving any excess liquid behind.
3. Use vacuum sealer to remove air and double-seal bag. To use zip-top bags instead, slowly dip slightly open bags into large container filled with water, allowing water to displace air. Seal bags when air is removed.
4. Place vacuum-sealed bag into prepared water bath, placing heavy, heat-resistant bowl on top of beets to keep them submerged, if necessary. Cook 3 hours.
5. If you do not have a sous vide machine, bring large stock pot filled with water to rolling boil. Place vacuum-sealed bags in water. Reduce to gentle simmer, cover and cook 1 hour.
6. Carefully remove beets from water bath and cool in sealed bag until they reach room temperature, about 30 minutes. Refrigerate at least 30 minutes more before serving.
7. In mini food processor, cream goat cheese, ricotta and olive oil until smooth. Add zest, salt and pepper: stir to combine.
8. Transfer cheese mixture to piping bag fitted with star tip and refrigerate until ready to use.
9. To serve, remove beets from bag and arrange on serving platter. Pipe dollop of Whipped Ricotta and Goat Cheese onto each beet. Drizzle with olive oil.
10. Garnish with arugula and pinch of flaked sea salt; place skewer through each beet to serve.

Olive Oil Drizzled Pecorino Popcorn

Prep time: 5 minutes
Cook time: 5 minutes
Servings: 4

• 1/2       cup grated pecorino, plus more for garnish
• 1/2       teaspoon freshly ground black pepper, plus more for garnish
• 3          tablespoons Carapelli Unfiltered Extra Virgin Olive Oil, divided
• 1/3       cup yellow popcorn kernels

1. In bowl, combine pecorino and pepper; mix until well combined and there are no cheese clumps.
2. In small saucepan over low flame, heat 2 tablespoons olive oil; keep warm.
3. Add remaining olive oil and popcorn to large Dutch oven. Stir until all popcorn kernels are coated in oil.
4. Cover Dutch oven with lid and cook over medium-high heat, shaking pot periodically. Once popcorn begins to pop, lower heat to medium and continue to shake pot approximately every 15 seconds. When popping slows considerably, remove Dutch oven from heat and allow to rest until popping ceases, about 30 seconds.
5. Remove lid and transfer popcorn to large mixing bowl. Drizzle warm olive oil over popcorn; toss to coat. Sprinkle cheese mixture over popcorn; toss to coat.
6. Divide popcorn into bowls. Sprinkle some freshly grated pecorino and dash of freshly ground black pepper over top; serve.

Source:  Carapelli Olive Oil

(Family Features) Hectic daytime schedules can often lead to even busier evenings, which makes putting dinner on the table in less than an hour a valuable time-saver for home chefs. Balancing a busy lifestyle with healthy food choices can certainly become a tall task, but making filling, nutritious meals a priority starts with planning and preparation.

One way to set the course toward more quality weeknight meals at home is planning in advance rather than making day-of decisions. Ensuring you have the correct ingredients on-hand can make meal prep a simpler process once it’s time to get started in the kitchen.

By focusing meals on recipes that incorporate easy-to-use, versatile ingredients like Filippo Berio vinegars, you can have flavorful main courses, sides and appetizers ready in under an hour. The vinegars are allergen free, cholesterol free, trans fat free and GMO free, making them an ideal addition to healthy menus.

For example, while waiting for a meal to bake, Green Bean, Asparagus and Goat Cheese Salad with Honey Dijon Vinaigrette can keep appetites at bay and help incorporate nutritious vegetables.

Follow your salad with a main dish like this Honey-Balsamic Glazed Salmon, which involves just a handful of ingredients and seasonings, leading to just 5 minutes of prep time and 20 minutes in the oven. Greek-Style Roasted Sweet Potato Salad makes for an ideal complementary side dish, enhanced with a red wine dressing made with Filippo Berio Red Wine Vinegar for a pleasantly sharp taste that’s a welcome addition to an array of recipes.

When a light yet filling meal is attainable in less time, you can focus on nutritious choices even on the busiest of evenings. Find more quick, simple recipe ideas at FilippoBerio.com.

Honey-Balsamic Glazed Salmon

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Servings: 6

• 1          salmon filet (about 2 pounds)
• 1/2       teaspoon salt
• 1/4       teaspoon pepper
• 3          tablespoons Filippo Berio Balsamic Vinegar
• 2          tablespoons honey
• 1          tablespoon Dijon mustard
• 1          clove garlic, minced
• pinch of chili pepper flakes
• 1          tablespoon chopped fresh tarragon (optional)

1. Heat oven to 400° F. Season salmon with salt and pepper; place on parchment paper-lined baking sheet. Whisk together vinegar, honey, mustard, garlic and chili pepper flakes; brush over salmon.
2. Bake 18-20 minutes, or until fish just starts to flake easily with fork. Sprinkle with chopped tarragon, if desired.

Tips: Substitute maple syrup for honey, if desired. Omit chili flakes and season with freshly ground pepper.

Greek-Style Roasted Sweet Potato Salad

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 8

Red Wine Dressing:

• 1/4       cup Filippo Berio Extra-Virgin Olive Oil
• 2          tablespoons Filippo Berio Red Wine Vinegar
• 2          tablespoons chopped fresh parsley
• 1          teaspoon honey
• 1          clove garlic, minced
• 1/4       teaspoon salt
• 1/4       teaspoon pepper

Roasted Sweet Potato Salad:

• 3          tablespoons Filippo Berio Extra-Virgin Olive Oil
• 1          tablespoon Filippo Berio Red Wine Vinegar
• 1          teaspoon dried oregano
• 1/2       teaspoon dried mint
• 2          cloves garlic, minced
• 1/2       teaspoon salt
• 1/4       teaspoon pepper
• 2          pounds sweet potatoes, sliced into 1/2-inch rounds
• 1          cup shredded romaine lettuce
• 1          tomato, chopped
• 1/3       cup sliced pitted Kalamata olives

1. Heat oven to 400° F.
2. To make Red Wine Dressing: Whisk together olive oil, vinegar, parsley, honey, garlic, salt and pepper.
3. To assemble Roasted Sweet Potato Salad: Whisk together olive oil, vinegar, oregano, mint, garlic, salt and pepper; toss with potatoes until well-coated. Arrange in single layer on parchment paper-lined baking sheet. Roast about 30 minutes, or until golden brown and tender.
4. Arrange sweet potatoes on serving platter. Top with lettuce, tomato and olives; drizzle with dressing.

Tips: For traditional Greek flavor, sprinkle with crumbled feta cheese before serving. Alternatively, cut sweet potatoes into wedges.

Green Bean, Asparagus and Goat Cheese Salad with Honey Dijon Vinaigrette

Prep time: 10 minutes
Cook time: 3 minutes
Total time: 13 minutes
Servings: 4

Honey Dijon Vinaigrette:

• 2          tablespoons Filippo Berio White Wine Vinegar
• 1          shallot, minced
• 1          tablespoon finely chopped fresh tarragon
• 2          teaspoons Dijon mustard
• 2          teaspoons honey
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 1/4       cup Filippo Berio Extra-Virgin Olive Oil

Green Bean, Asparagus and Goat Cheese Salad:

• 1/2       pound green beans, trimmed and cut into 1-inch pieces
• 1/2       pound asparagus, trimmed and cut into 1-inch pieces
• 6          cups baby arugula
• 1/2       cup crumbled goat cheese
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 1/4       cup diced sundried tomatoes in oil
• 2          tablespoons chopped fresh chives

1. To make Honey Dijon Vinaigrette: Whisk together white wine vinegar, shallot, tarragon, mustard, honey, salt and pepper; whisk in olive oil.
2. To assemble Green Bean, Asparagus and Goat Cheese Salad: In steamer basket, steam green beans and asparagus 3-5 minutes, or until tender-crisp. Rinse under cold water and drain well. Transfer to large bowl; add arugula and goat cheese. Season with salt and pepper.
3. Toss salad with vinaigrette. Garnish with sundried tomatoes and chives.

Source: Filippo Berio

(Family Features) A busy day doesn’t have to come between you and your favorite people at mealtime. With a little creativity and a simple ingredient like olive oil, you can set the table with flavorful meals and surround yourself with the company of friends and family, enjoying the experience together.

There’s no need to get complicated when you have quality ingredients like olive oil to add some extra zest. You can have flavor at the ready with Olive Oil Ice Cubes, for example. Add fresh herbs from your garden to an ice cube tray then fill with smooth, light and flavorful olive oil and freeze. Whenever you need to get the flavor sizzling, simply toss a cube into the pan.

Create a nearly effortless dressing with olive oil for a recipe like Arugula Salad with Goat Cheese, Berries and Pecans. White fish fillets like cod also pair well with an olive oil-based pesto, which can help ensure you’re prepared for any stressful day that dares to challenge your time around the table, allowing you to enjoy life’s pure moments. Olive oil even adds flavor to sweet and succulent desserts, such as Chocolate-Pumpkin Cake.

When the minutes start to slip away, capture them back with recipes that use olive oil to create meals you can feel good about while savoring the company of those around you.

Make every moment count and find more simple, enjoyable recipes at Bertolli.com.

Arugula Salad with Goat Cheese, Berries and Pecans

Prep time: 15 minutes
Servings: 1-2

• 7 cups arugula
• 2 ounces goat cheese
• 1/2 cup pecans, toasted
• 1 cup mixed berries (such as blackberries or strawberries)

Dressing:

• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon finely minced shallots
• 1 tablespoon honey
• 1/4 teaspoon kosher salt
• 1/4 cup Bertolli Extra Virgin Olive Oil

1. In bowl, toss arugula, goat cheese, pecans and mixed berries.
2. To make dressing: In bowl, mix lemon juice, shallots, honey, salt and olive oil.
3. Add dressing to salad for serving.

White Fish Fillets with Pesto

Total time: 15 minutes
Servings: 2

Fish:

• 2 cod fillets (about 7 ounces each)
• salt, to taste
• Bertolli Extra Virgin Olive Oil, to taste

Red Pesto:

• 1 bunch basil
• 1 ounce cashews
• 3/4 ounce Parmesan cheese
• Bertolli Extra Virgin Olive Oil
• water

1. To prepare fish: Rub both sides of fillets with salt and olive oil while heating saucepan.
2. Sear fillets meat-side first followed by skin-side.
3. Heat oven to 350° F.
4. To make Red Pesto: Puree basil, cashews, Parmesan cheese and olive oil while adding small amount of water.
5. Add additional olive oil as necessary, ensuring sauce is thick enough to cover fish.
6. Place fish in oven tray, cover with Red Pesto and bake 5 minutes.

Chocolate-Pumpkin Cake

Total time: 20 minutes

• 2 eggs
• 4 1/2 ounces sugar
• 4 1/2 ounces Bertolli Extra Virgin Olive Oil
• 4 1/2 ounces flour
• 1/3 ounce cocoa powder
• 1/8 ounce salt
• 5 1/4 ounces pumpkin
• 1/10 ounce baking powder

1. Heat oven to 350° F.
2. Mix eggs with sugar thoroughly and beat until bubbles form. Slowly add in olive oil while continuing to stir mixture.
3. Add flour, cocoa powder, salt, pumpkin and baking powder; using whisk, mix well.
4. Pour into cake mold lined with baking paper and bake 15 minutes.
5. Let cool and remove cake from mold.

Olive Oil Cubes

• Assorted herbs
• ice cube trays
• Bertolli Extra Virgin Olive Oil

1. Break up herbs by hand. Add herbs to trays. Fill trays with olive oil and gently set in freezer; allow to solidify.
2. When cooking, use cubes for added flavor.

Photo courtesy of Getty Images (Arugula Salad with Goat Cheese, Berries and Pecans, Olive Oil Cubes)

Source:  Bertolli

(Family Features) Family gatherings like reunions, picnics and potlucks can bring fun, the chance to reunite with family and, of course, food and celebration.

While catching up with family is most important for many, food typically comes in a close second. Tried-and-true favorites are welcome, but so are new additions.

This starter duo of Baked Onion, Goat Cheese and Sun-Dried Tomato Dip along with Orange Galette with Beet Gorgonzola Salad can get the celebration going.

To help mix things up, take a break from sandwiches. Chipotle Chicken and Bean Quinoa Salad Cups are a contemporary meal or snack alternative which kids and adults alike can enjoy. For a salad that feeds a crowd, try this Tex-Mex Layered Bean Salad, a tasty accompaniment for entrees from burgers to fried chicken.

For more recipes for family gatherings, visit READsalads.com and AuntNellies.com.

Chipotle Chicken and Bean Quinoa Salad Cups with Cilantro Lime Vinaigrette

Prep time: 25 minutes
Servings: 4

• 1          can (15 ounces) READ 3 or 4 Bean Salad

Dressing:

• 2          tablespoons freshly squeezed lime juice
• 1          tablespoon adobo sauce
• 1          teaspoon Dijon mustard
• 1/4       teaspoon kosher salt
• 1/8       teaspoon black pepper
• 3          tablespoons olive oil
• 1/4       cup finely chopped fresh cilantro

• 1 1/2    cups cooked quinoa
• 1          cup diced chicken, cooked
• 1/4       cup finely sliced green onions
• 1          chipotle pepper, minced
• 4          leaves Bibb lettuce

1. Drain bean salad; reserve 2 tablespoons liquid.
2. To make dressing: In small bowl, whisk reserved liquid, lime juice, adobo sauce, mustard, salt and pepper. Whisk in oil until completely combined. Stir in cilantro; set aside.
3. In medium bowl, combine bean salad, quinoa, chicken, onions and chipotle pepper. Add dressing; toss gently.
4. Divide bean salad mixture equally among lettuce cups.

Orange Galette with Beet Gorgonzola Salad

Recipe courtesy of Momma Cuisine
Prep time: 30 minutes
Cook time: 15-20 minutes
Servings: 12

• 1          jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
• nonstick cooking spray
• 1          sheet frozen puff pastry, approximately 16-by-11 inches
• 1          tablespoon olive oil, divided
• 4          navel oranges, segmented
• 4          ounces crumbled Gorgonzola or other blue cheese, divided
• 1/4       teaspoon kosher salt (optional)
• 1/4       teaspoon dried basil
• 2          cups mixed baby salad greens
• 1/4       cup chopped pecans, toasted if desired

1. Heat oven to 400° F.
2. Drain beets well; set aside on paper towels to absorb remaining liquid. Discard liquid or save for another use.
3. Spray large sheet pan with nonstick cooking spray. Gently place puff pastry sheet on pan. With pastry brush, gently spread 1/2 tablespoon olive oil on pastry sheet. Place about half the orange segments in two rows on top of pastry sheet, leaving 1-inch margins on all sides.
4. Fold edges of pastry sheet to create border. Sprinkle 2 ounces crumbled Gorgonzola over oranges. Sprinkle with salt, if desired, and basil.
5. Bake until golden brown, about 15-20 minutes. Remove from oven; cool on wire rack.
6. Coarsely chop beets. In large bowl, toss together remaining orange segments, salad greens and chopped beets. Drizzle with remaining olive oil; toss gently to combine.
7. Cut cooked galette into 12 pieces. Top with beet salad. Sprinkle with remaining cheese and pecans.

Tex-Mex Layered Bean Salad

Prep time: 20 minutes
Servings: 8-10

• 1          large red or yellow bell pepper, seeded and chopped
• 1/3       cup chopped red onion
• 1          bag (16 ounces) iceberg lettuce, carrot and cabbage salad mix
• 1          cup shredded Mexican cheese blend
• 2          cans (15 ounces each) READ 3 or 4 Bean Salad, drained
• 1/2       cup low-fat mayonnaise
• 1/2       cup low-fat sour cream
• 2          tablespoons finely chopped
• chipotle peppers in adobo sauce
• 1/2       cup crumbled tortilla chips (optional)
• small avocado, sliced (optional)

1. In 3 1/2-quart salad bowl or souffle dish, layer bell pepper, onion, lettuce, cheese and bean salad.
2. Mix mayonnaise, sour cream and chipotle peppers. Spread over top of salad. Cover and refrigerate up to 8 hours.
3. Just before serving, sprinkle top with chips and sliced avocado, if desired. Toss to serve.

Baked Onion, Goat Cheese and Sun-Dried Tomato Dip

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 6

• 1          jar (16 ounces) Aunt Nellie’s Holland-Style Onions
• nonstick cooking spray
• 2          tablespoons chopped oil-packed, sun-dried tomatoes, divided
• 1          large clove garlic, minced
• 4          tablespoons sliced fresh basil, divided
• coarse ground black pepper, to taste
• 1          tablespoon oil from sun-dried tomatoes or olive oil, divided
• 1          log (8 ounces) goat cheese
• 1/2       teaspoon Mediterranean herb seasoning (optional)
• crackers (optional)
• flatbread (optional)
• pita chips (optional)

1. Heat oven to 350° F.
2. Drain onions well; pat dry.
3. Spray shallow, oven-proof dish (3-4-cup size) with nonstick cooking spray. Place onions in dish. Press with spatula to flatten and crush.
4. Sprinkle with 1 tablespoon tomatoes, garlic, 2 tablespoons basil and black pepper, to taste. Drizzle with 1/2 tablespoon oil.
5. Cut goat cheese into 6-8 rounds. Arrange over onion mixture. Sprinkle with remaining tomatoes; drizzle with remaining oil. Sprinkle with herb seasoning, if desired.
6. Bake uncovered 20-30 minutes, or until cheese is soft and mixture is bubbly. Sprinkle with remaining basil. Serve warm with crackers, flatbread or pita chips, if desired.

Source:

READ
Aunt Nellie’s