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Cozy-Up with These Simple Recipes

Tomato Soup with Homemade Olive Oil Croutons Recipe

One way to make every minute in the kitchen count and provide pleasing food for your guests is by using wholesome, quality core ingredients like extra virgin olive oil, fresh bread, cheese and artisan chocolate to create flavorful dishes that are easy to prepare; leaving you with more time to enjoy what matters most: moments with the ones you love.

When it comes to cooking, focus on the essentials and the highlights of each dish, building recipes around quality ingredients. Planning ahead is always key, but when it comes to cooking, make things quick and easy by using powerhouse ingredients that lend themselves well to a variety of flavors and preparations.

To keep things simple, use olive oil to add a little extra zest and create dishes that pop off the plate, like the recipe for Beet Hummus below. Or if you’re looking for something comforting and wholesome, indulge in this creamy Tomato Soup with Olive Oil Croutons. For a larger gathering, try Mushroom Carpaccio and Creamed Spinach Au Gratin, which can leave a lasting impression on your guests. To top it all off, go for this Bitter Chocolate and Pistachio Cream Dessert for a perfect way to end a meal.

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

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Tomato Soup with Homemade Olive Oil Croutons

Prep time: 10 Minutes

Ingredients:

  • 4 tomatoes
  • 3 grilled red bell peppers in oil
  • 1 shallot
  • 1/2 cup Bertolli Extra Virgin Olive Oil, plus additional for brushing on bread
  • 3 tablespoons sherry vinegar
  • 1 clove garlic
  • 10 basil leaves
  • salt, to taste
  • pepper, to taste
  • 4 slices crusty bread

Cut small cross in bottom of tomatoes and submerge in boiling water 30 seconds. Let tomatoes cool in ice water 30 seconds then remove skins. 

In blender, blend tomatoes, red bell peppers, shallot, extra-virgin olive oil, vinegar, garlic, basil, salt and pepper, to taste, until mixture is smooth. Add mixture to large pot and heat, stirring frequently.

Cut bread slices, brush with olive oil and grill 2 minutes per side over medium-high heat until visible grill marks have formed.

 

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Beet Hummus Recipe

Healthy Beet Hummus 

Prep time: 15 Minutes

Ingredients:

  • 3 beets
  • salt, to taste
  • Bertolli Extra Virgin Olive Oil
  • 2 cups canned chickpeas
  • 2 tablespoons sesame seed paste or tahini 

Heat oven to 375 F.

Peel beets and boil until soft; season with salt and olive oil.

Puree beets with chickpeas and sesame seed paste until a uniform paste forms. Transfer to oven-safe serving dish. Bake 10 minutes and serve.

 

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Mushroom Carpaccio and Creamed Spinach Au Gratin Recipe

Mushroom Carpaccio and Creamed Spinach Au Gratin 

Prep time: 15 Minutes

Ingredients:

Mushroom Carpaccio:
  • 2 1/4 cups cremini mushrooms
  • Bertolli Extra Virgin Olive Oil
  • salt, to taste
Creamed Spinach:
  • 2 1/4 cups spinach
  • 1/2 cup heavy cream
  • salt
  • pepper
  • Parmesan cheese

To make Mushroom Carpaccio: Heat oven to 400 F.

Clean mushrooms and cut into thin slivers.

Season with olive oil and salt. Set aside. 

To make Creamed Spinach: Boil spinach 2 minutes, strain and place it into saucepan, over cream. Cook 5 minutes. 

In blender, puree mixture and pour over Mushroom Carpaccio. 

Grate Parmesan cheese over entire dish; bake 5 minutes.

  

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Bitter Chocolate and Pistachio Cream Dessert Recipe

Bitter Chocolate and Pistachio Cream Dessert 

Prep time: 15 Minutes

Ingredients:

  • 1/2 cup, plus 1 tablespoon, sweetened condensed milk
  • 1/2 cup brown sugar
  • 1 1/2 tablespoons Bertolli Extra Virgin Olive Oil, plus additional for pistachio cream
  • 4 ounces dark chocolate
  • 1 1/4 cups shelled pistachios

In saucepan, combine condensed milk and sugar; cook over low heat, stirring until mixture takes on toasted color.

Add olive oil and dark chocolate; continue to stir until fully combined.

Line 9-by-5-inch loaf pan with parchment paper and spread mixture into pan. Refrigerate until fully set.

To make pistachio cream: Blend pistachios and olive oil until smooth paste forms.

Remove dessert from pan and cut into slices. Serve with pistachio cream on top.

Source and photos courtesy of Bertolli Olive Oil 

Check out more food and drink recipes in the latest issues of VERGE Lifestyle & Urban Culture magazine. Click here to shop the issues now and become inspired!  

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