These heirloom cherry tomatoes from the farmer’s market are stewed in one of our luscious extra virgin olive oils with fresh herbs and a splash of our California Balsamic. Once cooked the tomatoes produce a sweet, caramelized and complex flavor. Serve with a crostini smeared with Chevre cheese or on top of cream polenta.
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Spring Apricot Salad with Toasted Almonds Toss tomatoes, toasted almonds, and spring greens w/ il Fustino EVOO and il Fustino Apricot Balsamic, salt and pepper to taste. Sprinkle with Mozzarella cheese. Red Cabbage Dressed with Apricot Balsamic Vinegar Melt 3 TBS butter & 3 TBS il Fustino EVOO in a heavy large pot over…
Read MorePRINT Try this tasty combination for bread dipping or marinating. Serves: 12 INGREDIENTS 4 ounces, il Fustino California Balsamic vinegar 8 ounces, il Fustino Arbequina EVOO 2 Tablespoons, il Fustino Olive You herb pack 1/2 teaspoon, kosher salt METHOD Combine all ingredients in a jar or an il Fustino bottle. Shake to mix well. Allow at…
Read MorePRINT Author: Sara Moulton The Balsamic vinegar in this recipe provides a sweet and sour base and great depth of flavor to this very quick sauce. Would also go nicely on pork chops or a flavorful fish such as salmon or bluefish as well. Serve with smashed potatoes and sauteed spinach with garlic. Serves: 4…
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