Olive Stuffed Ravioli
- 3 1/2 cups all purpose flour
- 4 eggs
- 1/2 Jar Tassos® Mediterranean Bruschetta
- 1 lb ricotta
- 1 egg
- 2 tablespoons heavy cream
- 4 tablespoons grated Romano and 4 tablespoons grated Romano, for garnish
- Pinch black pepper
- 1/4 lb butter
- 1/4 teaspoon nutmeg
- 2 tablespoon chopped fresh basil
DOUGH: Make a crater with the flour on your preperation area. Add eggs to the center of the flour crater. Partially incorporate the flour into the eggs with a fork. Knead the flour and eggs together and form dough. Knead until the dough is thoroughly mixed, 5 minutes. Keep until the ravioli is ready to be assembled.
Filling: Combine chopped Tassos Mediterranean Bruschetta, ricotta, egg, heavy cream, and 4 tablespoons Romano cheese. Season with remaining salt and black pepper.
Sauce: Melt the butter in a saucepot. Simmer the nutmeg and 1 tablespoon basil in the butter for 1 minute.Reserve until the raviolis are cooked.
Ravioli Assymbally: Cut the dough into 4 pieces and roll out each piece to form a thin layer - approximately 1/8 inch. Place a spoonful of filling onto 1 sheet of dough 1/2 inch from the edge. Place spoonfuls of filling along the dough 1-inch from each other.
Place a piece of rolled out dough on top of the piece with the filling on it. Pinch the dough around the filling to form the ravioli. Use a cookie cutter, pizza cutter, or knife to cut out the raviolis. Pinch the edges of each ravioli with the tines of a fork. Lightly dust with flour and set aside each ravioli on a plate. Do not stack the raviolis, they will stick together.
Add to boiling water. When the raviolis float, approximately 2 to 3 minutes, they are finished cooking.
Upon plating, top portion with sauce and sprinkle grated Romano cheese and chopped basil over each serving.
Tassos® Olive and Goat Cheese Crostini
- 8oz aged goat cheese
- 1 jar Tassos Olivepeno Bruschetta (Spicy) or Tassos Kalamata Bruschetta
- 1 French baguette
- ½ cup Tassos Extra Virgin Olive Oil
- teaspoon Sea salt and ground black pepper
- 2 cloves garlic, minced
Preheat oven to 350 degrees F. Slice baguette up into ¼ inch rounds and lay out on a roasting tray.
In a microwave safe mixing bowl, mix minced garlic, salt, pepper and Tassos Extra Virgin Olive Oil. Microwave on high for 30 seconds. Allow oil to cool. Brush olive oil onto untoasted bread and bake in the oven for about 6-8 minutes until golden brown. Set aside.
Place the entire log of goat cheese in the oven and bake for 5-7 minutes until it is warm through and just starting to melt.
Top Crostini with goat cheese and Tassos Olivepeno Bruschetta / Tassos Kalamata Bruschetta. Serve Warm.
Tassos® Bocconcini Tapenade Garlic Bread
The best appetizer is the one that family, friends and guest want to fill up on long before any even asks, 'what is the main entree?' In fact, this delicious recipe is so good and hearty that it can, itself, be a meal - and then some - for two.
- 2 large bocconcini mozzarella balls, sliced (1/4 inch thick)
- Large loaf French bread
- 2 tbsp Tassos® Extra Virgin Olive Oil
- 4 tbsp Tassos® Bruschetta Kalamata
- 3 Tassos® Sundried Tomatoes, sliced
- 3 cloves garlic, minced
- 2 tbsp shaved Romano cheese
- 2 leaves fresh Basil, thinly sliced
Preheat toaster oven (on broil setting) to maximum heat
Slice French bread to desired thickness and place on top of a lightly oiled sheet of Aluminum foil. Place slices of bocconcini mozzarella across the top of the loaf and position within toaster oven. Cook until cheese begins to turn golden brown and run into and around the sliced bread.
On a serving plate, drizzle Tassos® Extra Virgin Olive Oil. With a spoon, liberally spread Tassos® Kalamata Bruschetta across the serving plate on top of the Olive Oil. Place Tassos® Sundried Tomatoes in each corner of the plate for presentation and use as desired.
With a washable oven glove (and spatula - if necessary), remove from foil and place bread and melted cheese on top of the plate prepped with Bruschetta and oil. Sprinkle with Romano cheese and dress with basil. Serve warm.
Tassos® Bruschetta Burger
A delicious and simple burger recipe that integrates the delectable flavors of gourmet Greek olives, feta cheese and greek yogurt. You've never had a better burger!
- 2 1/4 pound lean ground beef beef
- ¾ cup Tassos® Bruschetta Olivara
- ¾ teaspoon salt
- 1 teaspoon black pepper
- 6 grilled or toasted hamburger buns or kaiser rolls
- 3 tablespoons Tassos® Extra Virgin Olive Oil
- 4 tablespoons plain Greek yogurt
- 4 large balls bocconcini mozzarella, sliced
Divide beef into six (6) equal balls. Divide each ball of meat in half, then flatten into a 4-inch patty. Spread 1 ½ tablespoons Tassos® Bruschetta Olivara onto the patty. Flatten remaining half and lay on top of bruschetta-covered half. Pinch edges together to seal. Make five (5) additional burgers in same fashion and transfer to tray, then refrigerate patties, covered, until the grill is hot. Prepare grill for cooking over direct heat with medium-hot charcoal / gas.
While the grill is heating, mix remaining ¼ cup Tassos® Bruschetta Olivara with Greek yogurt and refrigerate.
Season patties on both sides with salt and pepper. Lightly oil grill rack, then grill patties, turning only once – approximate cooking time of three (3) minutes total for medium-rare.
Apply yogurt bruschetta topping to each side of the bun / Kaiser roll. Place burger patty, sliced mozzarella, and preferred toppings and serve hot.
Tassos® Bruschetta Twists
Quick, easy and delicious, Tassos Bruschetta Twists are the perfect finger food for your party. Why work tirelessly to make the perfect appetizer> The combination of deliciously flaky puff pastry dough paired with our artisanal Bruschettas will not impress so much so that you may be inclined to let them believe that you spent an hour making this 10 minute dish.
1 package puff pastry (2 sheets)
1 Cup Tassos Bruschetta Olivara or any Tassos Bruschetta / Spread
2 Tbl spoons of Tassos Extra Virgin Olive Oil
Thaw puff pastry according to package instructions.
Preheat oven to 400. Place pastry on a clean dry cutting board, roll lightly with a rolling pin to even out any folds and make a smooth rectangle. Spread ½ cup bruschetta over the top half of the rectangle and fold the bottom half up, place dough into refrigerator to firm slightly and repeat with second piece of pastry.
After 10 minutes remove and cut into ½ inch strips. Take ahold of the end of each strip and twist several times before placing on a cookie pan. Repeat with remaining strips, bake for 10-15 min until golden brown. Drizzle with Tassos Gold Medal Winning Extra Virgin Olive Oil. Serve immediately.
Tassos® Kalamata Pita Pizza
Looking for an easy, delicious and quick dinner that everyone will love? The answer is simple, Pita Pizza! Tassos Kalamata Pita Pizza brings gourmet to the dinner tabel in less than 20 minutes!
Whole Wheat Pita Bread
2 teaspoons Tassos® Extra Virgin Olive Oil
1 can artichoke hearts, drained
3 sliced Tassos® Sundried Tomatoes
2-1/2 ounces soft goat cheese, sliced or crumbled
1/4 cup Tassos® Bruschetta Kalamata
1 table spoon shaved Romano cheese
2 teaspoons minced fresh Basil
Preheat oven to 425°F.
Brush Pita with 2 tablespoons Tassos Extra Virgin Olive Oil evenly over crust. Cover the pita with Tassos® Bruschetta Kalamata and sprinkle with artichoke hearts, sliced Tassos® Sundried Tomatoes, and crumbled goat cheese. Drizzle pizza evenly with remaining oil.
Bake pizza until crust is crisp and cheese begins to brown – approximately 15-20 minutes. Sprinkle with shaved Romano cheese and fresh Basil. Cut into wedges and serve warm.
Sea Bass with Tassos Florinas Sweet Peppers
Much has been made about the health benefits of a heart healthy Mediterranean diet. Studies have documented that a Mediterranean diet flush with vegetables and seafood can decreasing risks of stroke or even Alzheimer’s.
For centuries, Europeans living around the Mediterranean have experienced longer life expectancies than their American and Northern European counterparts due to a healthier diet containing lower levels of fat and higher intake of vegetables. So, when looking for your next meal, why not turn to a dish that is healthy and packed with nutrients?
This recipe, featuring Sea Bass and Tassos® Florinas Sweet Peppers, is one that is easy to make, delicious and pairs well with a Chardonnay or Pino Gris.
- 3 Tassos® Florinas Sweet Peppers
- 2 tablespoons Tassos® Extra Virgin Olive Oil
- 3 garlic cloves, minced
- 4 teaspoons chopped fresh thyme
- 3 cups whole milk
- 2 cups water
- 1 bay leaf
- 1 cup polenta (coarse cornmeal)
- 2 tablespoons whipping cream
- 6 sea bass fillets
- 6 tablespoons Tassos® Mediterranean Bruschetta
Cut Tassos® Florinas Sweet Peppers into 1/2-inch strips and set aside.
Bring milk, water, bay leaf, and 1 teaspoon thyme to simmer in large saucepan. Cover and remove from heat. Let steep for approximately 15 minutes.
Slowly whisk polenta into milk mixture. Whisking constantly, simmer over medium-low heat. Continue cooking until thick and creamy, stirring often for approximately 20 minutes. Discard bay leaf. Mix in cream.
While prepping, preheat broiler. Heat 2 tablespoons Tassos® Extra Virgin Olive Oil in large skillet over medium-high heat. Sprinkle bass with salt and pepper. Add to skillet; cook to desired doneness. Remove from heat. Spread 1 tablespoon Tassos® Mediterranean Bruschetta over each fillet. Broil Sweet Peppers in pan until heated through, approximately 2 minutes.
Spoon polenta onto 6 plates. Top with fish and Sweet Peppers.