The magic dip trio
Three of our oils bring delightful hints of Italy into your kitchen, and three balsamic vinegars elevate your dishes with elegant, captivating touches of...
Ingredients
Serves:
2
- Raw veggie dip:
- 6 cherry tomatoes
- ¼ of a medium red onion
- ½ of a medium cucumber
- 1/3 medium red bell pepper
- 2 1/5 tablespoons fine breadcrumbs
- 1 ½ tablespoons Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil
- 2 teaspoons Vignoli Pear Infused Balsamic Vinegar
- ¼ teaspoon salt
- Freshly ground black pepper to taste
- 1 fresh basil sprig
- Roasted cherry tomatoes dip:
- 6 cherry tomatoes
- 2 teaspoons Coratina Monocultivar Extra Virgin Olive Oil
- 1 peeled garlic clove
- 1 tablespoon dried oregano
- Salt to taste
- 2 ½ tablespoons fine breadcrumbs
- Freshly ground black pepper to taste
- 1 ½ tablespoons Vignoli Balsamic Vinegar of Modena IGP - Density 1.32
- 1 fresh basil sprig
- Blue cheese and grilled onion dip:
- 1 red onion slice, about 2 centimeters thick
- 50 grams blue cheese, crust removed
- Freshly ground black pepper to taste
- 1/8 cup cold water
- 1 ½ tablespoons Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil
- 2 teaspoons Vignoli Fig Infused Balsamic Vinegar
- 1 fresh basil sprig
- 6 cherry tomatoes
- ¼ of a medium red onion
- ½ of a medium cucumber
- 1/3 medium red bell pepper
- 2 1/5 tablespoons fine breadcrumbs
- 1 ½ tablespoons Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil
- 2 teaspoons Vignoli Pear Infused Balsamic Vinegar
- ¼ teaspoon salt
- Freshly ground black pepper to taste
- 1 fresh basil sprig
- 6 cherry tomatoes
- 2 teaspoons Coratina Monocultivar Extra Virgin Olive Oil
- 1 peeled garlic clove
- 1 tablespoon dried oregano
- Salt to taste
- 2 ½ tablespoons fine breadcrumbs
- Freshly ground black pepper to taste
- 1 ½ tablespoons Vignoli Balsamic Vinegar of Modena IGP - Density 1.32
- 1 fresh basil sprig
- 1 red onion slice, about 2 centimeters thick
- 50 grams blue cheese, crust removed
- Freshly ground black pepper to taste
- 1/8 cup cold water
- 1 ½ tablespoons Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil
- 2 teaspoons Vignoli Fig Infused Balsamic Vinegar
- 1 fresh basil sprig
Directions
Raw veggie dip:
-
Place cherry tomatoes, red onion, cucumber, red bell pepper, Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil, and salt in a food processor.
-
Process until smooth.
-
Add the breadcrumbs and mix.
-
Transfer in a small bowl and drizzle with Vignoli Pear Infused Balsamic Vinegar.
-
Finish with the fresh basil sprig.
Roasted cherry tomatoes dip:
-
Place the cherry tomatoes in a small baking dish and drizzle with 2 Coratina Monocultivar Extra Virgin Olive Oil.
-
Add the whole garlic clove, oregano, and salt.
-
Cook in the air fryer at 400°F for 10 minutes or until the tomatoes are roasted. Alternatively, cook in the microwave on high using the grill function for a few minutes.
-
Blend the tomatoes and garlic with the breadcrumbs.
-
Season with freshly ground black pepper.
-
Mix well and transfer to a medium bowl.
-
Drizzle with Vignoli Balsamic Vinegar of Modena PGI - Density 1.32.
-
Finish with a fresh basil sprig.
Blue cheese and grilled onion dip:
-
Grill the onion slice on a hot grill until nicely charred.
-
Transfer to a blender and add the blue cheese and water.
-
Blend until smooth.
-
Season with freshly ground black pepper.
-
Transfer to a medium bowl and drizzle with Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil and Vignoli Fig Infused Balsamic Vinegar.
-
Finish with a fresh basil sprig.
- Place cherry tomatoes, red onion, cucumber, red bell pepper, Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil, and salt in a food processor.
- Process until smooth.
- Add the breadcrumbs and mix.
- Transfer in a small bowl and drizzle with Vignoli Pear Infused Balsamic Vinegar.
- Finish with the fresh basil sprig.
- Place the cherry tomatoes in a small baking dish and drizzle with 2 Coratina Monocultivar Extra Virgin Olive Oil.
- Add the whole garlic clove, oregano, and salt.
- Cook in the air fryer at 400°F for 10 minutes or until the tomatoes are roasted. Alternatively, cook in the microwave on high using the grill function for a few minutes.
- Blend the tomatoes and garlic with the breadcrumbs.
- Season with freshly ground black pepper.
- Mix well and transfer to a medium bowl.
- Drizzle with Vignoli Balsamic Vinegar of Modena PGI - Density 1.32.
- Finish with a fresh basil sprig.
- Grill the onion slice on a hot grill until nicely charred.
- Transfer to a blender and add the blue cheese and water.
- Blend until smooth.
- Season with freshly ground black pepper.
- Transfer to a medium bowl and drizzle with Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil and Vignoli Fig Infused Balsamic Vinegar.
- Finish with a fresh basil sprig.
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