ABOVE PHOTO: Tomato Soup with Homemade Olive Oil Croutons
Set the menu for easy entertaining
FAMILY FEATURES
One of the best-kept chef secrets to hosting the most memorable at-home parties is keeping the food simple and adding small details to make it special. After all, a host who isn’t hard at work in the kitchen is a host who can spend more time with guests.
One way to make every minute in the kitchen count and provide crowd-pleasing food is by using wholesome, quality core ingredients like olive oil, fresh bread, cheese and artisan chocolate to create flavorful dishes that are easy to prepare, and leave 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, such as Bertolli Extra Virgin Olive Oil, makes it easy to create show-stopping dishes time and time again. Planning ahead is key to entertaining, but when it comes to cooking, make things quick and easy with a little help from powerhouse ingredients that lend themselves well to a variety of flavors and preparations.
In keeping things simple, use olive oil to add a little extra zest and create dishes that pop off the plate, like this recipe for Beet Hummus. Or if you’re looking for something comforting and wholesome, indulge in this creamy Tomato Soup with Olive Oil Croutons. For a larger event, 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.
Tomato Soup with Homemade Olive Oil Croutons
Prep time: 10 minutes
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.
Mushroom Carpaccio and Creamed Spinach Au Gratin
Mushroom Carpaccio and Creamed Spinach Au Gratin
Prep time: 15 minutes
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.
Healthy Beet Hummus
Healthy Beet Hummus
Prep time: 15 minutes
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.
Bitter Chocolate and Pistachio Cream Dessert
Bitter Chocolate and Pistachio Cream Dessert
Prep time: 15 minutes
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.
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