Best Bruschetta

INGREDIENTS:
2 large tomatoes, coarsely chopped
1/2 sweet onion, chopped
2 Tbs. olive oil
1/2 (1 pound) loaf Italian bread, cut into 1 inch slices

DIRECTIONS:
Preheat oven to 400 degrees
In a medium bowl, combine tomatoes, onion, olive oil, and Tuscan Olive Mix to taste. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan and top with a sprinkle of the Tuscan Topping blend. Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving. Makes 12 appetizer servings.

Grilled Portabello Pizzas

INGREDIENTS:
2 Tbs. olive oil
1/2 cup minced onion
1 Tbs. minced garlic
1 cup diced tomatoes (drained)
1/2 a packet of Tuscan Olive Mix
4 portabello mushroom caps - stems removed
8 oz crumbled goats milk cheese (another soft cheese such as farmers cheese may be substituted)

DIRECTIONS:
In a small sauce pan over medium heat, sauté onion and garlic in 1 Tbs. of the olive oil until the color is a light caramel. Remove from heat and add tomatoes and Tuscan Olive Mix. Coat both sides of Portabello with remaining Olive Oil.
Place on grill (medium high heat but no direct flame) stem side down for 3-4 minutes. Turn with stem side up for another 3-4 minutes. While this side is cooking, top with tomato mixture, crumbled goats cheese and Tuscan Topping. Close lid of grill for the remainder of cooking time. Remove from grill and place each portabello on individual serving plate and cut into wedges. A wonderful appetizer or add a salad and crusty bread for a light lunch. Makes 4 servings

Herbed Hors D’eouvre Squares

INGREDIENTS:
1 Tuscan Olive Mix
8 oz cream cheese
4 Tbs. butter
1 8-oz can crescent rolls

DIRECTIONS:
Preheat oven to 375. Lightly spray bottom of 9” X 13” glass pan with oil. Unroll crescent rolls but do not tear apart. Press into bottom of baking dish, pressing creasing together creases and covering the bottom of the pan. Bake for 11-13 minutes or until golden brown. Let cool. Combine Tuscan Olive Mix, cream cheese and butter. Spread over baked crescent roll dough. Garnish with sliced black olives and Tuscan Topping blend. Cut into 1 to 2” bars or squares. Refrigerate until ready to serve. Makes 12 appetizer servings.

Individual Cheeseball Appetizers

DIRECTIONS:
Prepare Cheeseball Mix as directed. Divide into 8 balls then roll in contents of Topping packet. Serve on
individual bread or appetizer plates with a fan of crackers and/or veggies. Makes 8 appetizer servings.

Open Faced Petites

DIRECTIONS:
Trim bread and cut into small squares or other interesting shapes. Combine Mix packet with 8 oz cream cheese and 4 Tbs. butter. Spread on bread and garnish with contents of Topping packet. Serve immediately or refrigerate until serving. Makes 12 appetizer servings.

Tuscan Cheese Bread

DIRECTIONS:
Pre-heat oven to 400. Combine Mix with 8 oz cream cheese and 4 tbs. softened butter. Spread on slices of French or Italian bread and sprinkle with Topping blend. Place in oven for 2-3 minutes. Turn to broil for another 1-2 minutes until cheese mixture begins to bubble. Watch closely! It doesn’t take long. Serve hot with your favorite Italian dish. Makes 12 appetizer servings.

Tuscan Olive and Goat’s Milk Cheese Croustade

INGREDIENTS:
1 teaspoon unsalted butter
1/2 cup leeks, diced
1 /4 cup diced pitted black olives
1 (10 oz) package prepared pizza dough
3 oz goat’s milk cheese, crumbled
Tuscan Olive Mix

DIRECTIONS:
Heat butter in a small sauté pan over medium heat. Add leeks and cook for 3-4 minutes until soft. Remove from heat and stir in olives and Tuscan Olive Mix. Set aside. Cut pizza dough into 20 (1/2 oz) pieces. Shape into 2 inch circles and place on a lightly greased parchment lined baking sheet. Bake in a 400 degree oven for 7-8 minutes.
Remove from oven and spread each disk with olive mixture. Top with goat’s milk cheese, sprinkle with Tuscan Topping and bake for an additional 5 minutes.

Tuscan Olive Cheese Spread

DIRECTIONS:
Prepare as though making the Cheeseball but instead of shaping into a ball simply put in a small serving bowl and sprinkle with contents of Topping packet. Makes 12 appetizer servings.

Tuscan Olive Cheeseball

INGREDIENTS:
Tuscan Olive Cheeseball Mix
8 oz cream cheese
4 Tbs. butter or margarine

DIRECTIONS:
Mix contents of Tuscan Olive packet with cream cheese and butter.
Chill until firm. Shape into a ball and roll in contents of Topping packet.
Makes 12 appetizer servings.

Tuscan Olive Dip

DIRECTIONS:
Combine Tuscan Olive Mix and Topping (reserve 1/2 teaspoon to sprinkle on top as garnish) 8 oz cream cheese, and 1/2 cup sour cream. Serve cold or hot*. Garnish with a sprinkle of the Topping blend.

*To heat, prepare as directed and then place in a small pan over low heat until warm throughout. Do not allow to boil Makes 8 appetizer servings