Heavenly Olive Oils
BLACK BEAN AND CORN SALSA
1 can of petite cut tomatoes with jalapenos
1 can of black beans
1 small can of Mexicorn
1 can of chopped jalapenos
1 diced purple onion
½ cup chopped cilantro
4 T. Heavenly Cilantro & Roasted Onion olive oil or Chipotle olive oil
Kosher salt to taste
Juice of ½ of a lime
Open the cans of the first 4 items, dump into a colander and rinse with water. Combine all the ingredients into a bowl, toss together and you are done! If possible, make 4 to 24 hours ahead of the serve time. This salsa gets better with a little fridge time.
CREAMY GOAT CHEESE PESTO
2 c. packed fresh basil leaves
1/2 c. Heavenly Garlic olive oil
1/2 c. grated parmesan cheese
8 oz. fresh goat cheese
1/2 tsp. salt
Put the goat cheese, basil, Heavenly Garlic olive oil, parmesan cheese and salt in a food processor or blender and process to a smooth paste. Serve immediately as a dip, a spread or serve over hot pasta.
HEAVENLY CREAMY CHEESE SPREAD
1 - 8oz. package fat free cream cheese
1 T. Heavenly Italian Pesto Bread Dipping Blend
1 T. Heavenly Greek Isle Bread Dipping Blend
2 tsp. Heavenly Garlic olive oil
Mix all the above ingredients together and serve on Wheat Thin Veggie Garden Valley Crackers.
Drizzle Heavenly Fig or 18 Year Traditional Balsamic Vinegar on top. Can also be used as a spread for sandwiches or as a veggie dip.
Makes about 4 dozen
3 cups thinly sliced unpaired zucchini
1 cup Bisquick® baking mix
1/2 cup grated Parmesan cheese
1/2 cup finely chopped onions
2 tablespoons fresh parsley (snipped)
3/4 teaspoon salt or to taste
1 tablespoon Heavenly Garlic Rosemary Bread Dipping Blend
1/2 cup Heavenly Garlic extra virgin olive oil
4 eggs, slightly beaten
1. Beat eggs & Heavenly Garlic oil in a large bowl.
2. Stir in cheese, Heavenly Garlic Rosemary Bread Dipping Blend, salt, and baking mix.
3. Fold in zucchini, onions, & parsley.
4. Pour into a greased 13 x 9 x 2 inch baking pan.
Bake until golden brown, about 25 minutes. Cut into rectangles, 2 x 1 inch.