- 3-4 ripe Roma tomatoes
- 1 small sweet onion (such as Vidalia)
- 8 fresh basil leaves
- 1 Tbsp High Country Olive Oil
- 2 Tbsp High Country Balsamic
Chop tomatoes into 1/2" cubes. Chop onion into 1/4" cubes. Mince or shred basil as preferred. Drizzle on High Country Olive Oil and High Country Balsamic. Mix thoroughly. Refrigerate for 1/2 hour. For traditional bruschetta, spread on Italian bread and broil lightly. Can also be used as a topping on chicken, a substitute for red sauce on pasta, etc.
Notes: The number of basil leaves is only a rough approximation, based on large-leaved sweet basil and the author's preference. Adjust as necessary depending on your taste and the size and potency of your available basil leaves. Do not use dried basil; the taste is totally different. Any meaty variety of tomatoes will work well. If you are using a
- 3 cans garbanzo beans (15.5 oz each), drained
- 1/3 cup High Country Chipotle EVOO
- 1/3 cup lemon juice
- 1/4 cup High Country Roasted Sesame Oil
- 2 whole garlic cloves
- 1 Tbsp ground cumin
- 1 tsp salt
- pita bread
Pulse all ingredients in food processor until smooth. Serve with pita bread.
- 2 cups fresh basil leaves
- 1/4 cup pine nuts
- 2-3 cloves garlic
- 2/3 cup High Country EVOO
- 1/2 cup grated Parmesan cheese
- salt and freshly ground black pepper to taste
Combine the basil, pine nuts, and garlic in a food processor or blender. Blend until coarsely chopped. Add the High Country EVOO and blend until smooth. Mix in cheese, salt, and pepper.