• 3-4 tbsp Harissa
• 1-2 tbsp Les Costas Olive OIl
• 8 oz. Sahli Olives, pitted & chopped

Directions:

• Mix together and enjoy on some toasted Zingerman’s Bakehouse Sicilian Sesame Semolina bread!

• 2 tbsp Extra Virgin Olive Oil
• 1 tbsp Mahjoub’s Sun Dried Garlic
• 1/4 tsp Pepperoncino Pepper Flakes
• 1/2 lb Crumbled Mt.Vikos Feta cheese
• 1 jar Piquillo Peppers

Directions:

• Warm up the olive oil, garlic and pepperoncino in a skillet for 30 seconds or so. 
• Move to a food processor and add the feta and drained peppers.  Pulse until smooth, stopping to scrap down the sides of the bowl every now and again. 
• Transfer to a bowl, and cover and store in the refrigerator for at least 1 hour before serving.  The texture will thicken slightly and the flavors will deepen.

 

• Serve with slices of bell peppers, breadsticks or bagel chips.

• 2 tbsp Olive Oil
• 2 heaping tbsp Estrattu
• 2 tbsp Balsamic Vinegar
• ½ tbsp Dried Oregano
• ¼ tbsp Pepperoncini
• ½ tbsp Salt
• 1 290ml jar Carciofi Candini Artichoke Hearts, olive oil reserved & artichokes sliced into quarter wedges
• 1/3 cup Fresh Basil Leaves, (a handful) sliced into ribbons
• 2 oz. thinly sliced Proscuitto de Parma sliced into 2 inch by 1 inch rectangles
• 1 French Baguette, sliced into 1 inch diagonal slices

Directions:

• Heat oil in a large skillet over medium-high heat.
• Add the vinegar, tomato paste, oregano, pepper flakes and cook, stirring occasionally, until the mixture is thick and fragrant (add a couple teaspoons of water if the mixture becomes too thick) about 2-3 min.
• Stir in the artichoke hearts, stir until artichokes are well-coated with the tomato sauce and heated through. Taste and adjust seasoning, adding salt and pepper if needed. Take pan off the heat and stir in the ribbons of basil.
• To make the bruschetta: Heat the oven to 400 degrees. Slice a baguette into 1” to 1-1/2” slices. Spread the pieces on a baking sheet. Drizzle the bread with olive oil and bake until crispy, about 12 min. Place the thin slices of Proscuitto on top of the hot bread (the residual heat from the bread will cause the Proscuitto to melt into the bread!) and top with a heaping tablespoon of the tomato-artichoke mixture.

• 1 oz jar Ortiz Yellowfin Tuna, gently pulled apart
• 1 oz jar Caper Flowers
• 1/2 cup Fire Roasted Piquillo Peppers, chopped
• 1/4 cup Sanchez Romate 25 yr Sherry Vinegar
• 2 tbsp Olive Oil
• salt & pepper to taste

Directions:

• Gently combine first three ingredients, being careful not to destroy the caper flowers.
• Add vinegar and oil and gently toss. Add salt and pepper to taste.
• Serve a dollop on a sliced, toasted baguette.

• 1 lb Marinated Artichokes, chopped
• 1 lb Fresh Farm Cheese
• 1 cup Fire Roasted Piquillo Peppers, chopped
• 1/4 cup Fresh Squeezed Lemon Juice
• 2-3 tbsp Marash Pepper
• salt & pepper to taste
• 1 cup Hungarian bacon, cooked & crumbled
• 1 cup Piave cheese, shredded & divided in two parts

Directions:

• Combine first six ingredients in a mixing bowl and mix gently until combined.
• Gently fold in bacon and half of the cheese.
• Transfer mixture into an oven safe baking dish.
• Top with remaining cheese and bake at 350 degrees for 10-15 min. or top is golden and bubbly.

• 280 g jar Pomodoro Sauce
• 3/4 jar Wild Chicory, chopped
• 1 Tomato, chopped
• 3/4 cup Pecorino Romano, grated
• 1 tsp Marash Pepper
• salt & pepper to taste

Directions:

• Combine all ingredients.
• Let it marinate for at least 30 minutes.
• Spoon on toasted bread or toss with pasta.
• Makes about 32oz. (1 quart)