by David Calafiore | Oct 26, 2017
1 sesame ficelle or thin baguette, sliced into rounds 2 Tbsp butternut squash seed oil 4 oz herb goat cheese 1/4 cup roasted roasted salted pumpkin seeds (pepitas) Delicata squash seed oil for drizzling Preheat oven to 375 degrees F. Brush ficelle slices with...
by David Calafiore | Oct 7, 2017
Ingredients 1 loaf of Italian or French bread (I know, how could you use French bread? But you can. It’s okay. I won’t tell anyone.) ½ cup olive oil(Tuscan Herb works well) 1-2 tbsp butter 2-3 cloves of minced garlic 1 tbsp dijon mustard 1 tbsp oregano 1...
by David Calafiore | Oct 7, 2017
Portobello stuffed mushrooms with bruschetta topping are the perfect bite-sized appetizers filled with spinach, mozzarella, breadcrumbs, tomatoes, and fresh basil. from jessicagavin Ingredients: 12 mini portabella mushrooms or large brown mushrooms (about 2-2.5...
by David Calafiore | Oct 3, 2017
Ingredients 4 (6-ounce) salmon fillets 3 Tablespoons your choice of Stonewall ‘flavored’ Mustard Salt and pepper 3 Tablespoon olive oil, divided(Lemon or Milanese Gremolata works well) 1/2 cup panko bread crumbs 2 Tablespoons fresh parsley, chopped 1...
by David Calafiore | Sep 6, 2017
Ingredients 1 loaf of good quality crusty Italian or French Bread 2 cups fresh, good quality ricotta cheese 1/2 cup UP EVOO – Picual, Hoji, or Koroneiki would go well here 1/4 cup Tuscan Herb or Garlic Olive Oil 3 cups super sweet cherry tomatoes 1 cup packed...
