Tuesday, July 14, 2015

Great Summer Appetizer

Caprese Bites

  • 1/3 cup(s) of Bertolli Olive Oil
  • 4 Plum Tomatoes sliced
  • 3 cloves Fresh Garlic minced
  • 1 tsp. Seasoned Salt
  • 1 tsp. Black Pepper
  • Loaves of 2 inch diameter bread sliced in ¼ inch slice
  • 24 Large Fresh Basil leaves
  • ½ lb. Mozzarella cheese 
  1. In a large mixing bowl mix together garlic, seasoned salt, black pepper and Bertlli olive oil.
  2. Gently mix in tomatoes. 
  3. Chill in refrigerator for 30 minutes.
  4. Slice bread on a diagonal about 1/4 inch thick.
  5. Remove tomatoes from olive oil mixture and set aside.
  6. Brush tops of bread slices with Bertolli olive oil mixture.
  7. Place on a cookie sheet and bake in oven for about 5 minutes.  Until just toasted. 
  8. Place a large leaf of Basil on each slice of bread and top with a slice of tomato.
  9. Scoop mozzarella cheese with a tablespoon size measuring spoon and top tomato slice with mozzarella cheese. 

Friday, July 10, 2015

Chicken Salad Supreme

Chicken Salad Supreme

2 boneless skinless chicken breasts
¼ cup diced white onions (small dice)
¼ cup diced celery (small dice)
¼ cup mayonnaise
Fresh Ground Pepper, Salt, and Garlic Powder to taste
Olive Oil (for cooking chicken)
Serve on a bed of Arugula and Tomato wedges
Brush Chicken breasts with olive oil and season with salt, pepper and garlic powder to taste.  Grill on a hot grill for 10 minutes per side. 
Allow chicken to cool completely and cut in to a small dice.  Add chicken, onion, celery, and all spices in to a medium size mixing bowl. 
Add mayonnaise into mixing bowl and fold in to chicken salad until will combined. 
Tear leaves of arugula and place plates.  Slice wedges tomato and place on top of arugula.  Salt and pepper the arugula and tomato wedges.  Scoop chicken salad on top of arugula and tomatoes.
Serves 4.