Bruschetta

Ingredients: 6 firm roma tomatoes, seeded and diced fresh chopped basil leaves (or a few teaspoons dried) 1/2 teaspoon kosher salt Crostini or ciabatta bread slices Mazzone Extra Virgin Olive Oil (Original OR and of the flavor infused oils)

Directions:

1. Combine tomatoes, basil, kosher salt, and 4 teaspoons extra virgin olive oil in a serving bowl. Refrigerate until ready to serve. Letting the flavors mingle for a few hours before serving is recommended.
2. Preheat the oven to 450 degrees.
3. Place bread slices on a baking sheet. Brush lightly with extra virgin olive oil.
4. Bake for 5 minutes, or bread is crisp. Let cool.
5. Top the bread slices with bruschetta mixture and serve.

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Edamame Dip with Zip!

Ingredients

• about 2 cups shelled, cooked, and cooled edamame
• 1/4 cup diced onion
• 1/2 cup tightly packed fresh cilantro or parsley leaves
• 1 large garlic clove sliced
• 1/4 cup freshly squeezed lime or lemon juice
• 1 tablespoon brown miso
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 5 tablespoons Mazzone Peperoncino Extra Virgin Olive Oil

Directions

Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the Mazzone Peperoncino Extra Virgin Olive Oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.