Grilled Vegetable Bruschetta

Recipe courtesy of Sarah Knecht, Private Chef Photos: Morgan Lamare Photography 2 Zucchinis cut lengthwise 1/2 inch thick 2 Yellow Squash cut lengthwise 1/2 inch thick 2 Red, Yellow or Orange Pepper quartered lengthwise and de-seeded 3 or 4 Cut 1/2 inch red onion rounds Season vegetables with kosher salt, pepper and light drizzle of…

Just Dip It Artichokes Recipe

Just Dip It! Artichokes

TOOC’s Trudy from our Temecula Tasting Room shares this recipe with friends and TOOC guests alike.  Try it!  You’ll love it! Ingredients 2 Artichokes Just Dip It! Preparation Trim stem and tips off artichoke leaves.  Steam artichoke in double boiler for 1 hour. Cut artichokes in half to remove the inedible “choke” from the center…

Grilled Peaches & Pound Cake

Ingredients 4 Whole Peaches Pound Cake, Sliced Fresh Blood Orange Olive Oil Vanilla & Date Balsamic Vinegar Vanilla Ice Cream Preparation Slice peaches in half and drizzle with TOOC Blood Orange Olive Oil to marinade for 15 minutes. BBQ the peaches until grill marks appear. Grill both sides of sliced pound cake to do the same.…

Fresh Basil Olive Oil with Watermelon Caprese Salad

Fresh Basil Watermelon Caprese Salad

Ingredients 4 Cups Watermelon 1 Lb Fresh Mozzarella Balls 1/2 Cup Fresh Basil Extra Virgin Olive Oil 2 Cups Balsamico Bianco with Honey Vinegar Salt and Pepper Preparation Bring to boil Balsamico Bianco with Honey in small saucepan.  Reduce vinegar until it reaches a syrupy consistency and is about 1/2 cup in volume.  Remove from…

Bruschetta Recipe

Ingredients 2 Tomatoes, Diced 1 tsp Fresh Basil 4 Tbsp Paremsan Cheese (Freshly Grated) 2 Tbsp (seasonal) Le Caprice de Nature Olive Oil 1 Clove Garlic, Crushed Sea Salt and Fresh Ground Black Pepper Preparation In a medium bowl, mix all ingredients. Refrigerate for 8 hours or overnight.  Serve over sliced or toasted French bread…

Le Caprice Creamy Pesto

Ingredients 2 Cups Fresh Basil 1/2 Cub Paresan Cheese (Freshly Grated) 2 Tbsp Romano Cheese (Freshly Grated) 2 Cloves Garlic (Lg) 1/4 Cup Pine Nuts 1/2 Cup (seasonal) Le Caprice de Nature Extra Virgin Olive Oil 1/2 Pint Heavy Cream Sea Salt & Fresh Ground Pepper Preparation In a food processor, combine basil, both cheeses,…

Hickory Smoked Portobello

Ingredients 4-5 Large Portabello Mushrooms, Sliced 1/4″ Thick 3/4 Cup Hickory Smoked Olive Oil 2 Limes, Juiced 2 Cloves Garlic, Minced 3 Tbsp Parsley, Chopped 2 Shallots, Chopped Sea Salt & White Pepper (To Taste) Preparation If desired, remove the mushroom gills by scraping with the tip of a small spoon. Over medium to high…

Pear & Bleu Cheese Salad

Ingredients 1/4 cup white sugar 1/2 cup pecans 1 head leaf lettuce, chopped 3 pears, peeled and chopped 5 ounces crumbled bleu cheese 1 avocado, diced 1/2 cup green onions, chopped 1/3 cup TOOC Fresh Blood Orange Olive Oil 3 tablespoons TOOC  Vinegar 1 1/2 teaspoons white sugar 1 1/2 teaspoons Honey Truffle mustard 1…

Brine Cured Olives

Ingredients 1 Qt Water 1/4 Cup Canning Salt Fresh Olives Preparation Pick the olives or shake the tree over a tarp and collect the olives. Mix water and salt to create brine. Deeply slit each olive using a sharp paring knife, then immerse olives in a vat of brine, weighing them down to ensure they…