Gazpacho Andaluz with La Sacristia Sherry Vinegar

  Ingredients: For the soup: 1 slice county-style bread, about 1″ thick, crusts removed 2 small cucumbers, peeled, seeded, and chopped 2 pounds very ripe tomatoes, seeded and coarsely chopped 1 clove garlic, peeled and chopped 2 T La Sacristia Vinagre de Jerez Reserva 1/2 c extra virgin olive oil Optional garnishes: 1/2 green pepper, … More Gazpacho Andaluz with La Sacristia Sherry Vinegar

Marinated Idiazabal Cheese with La Cultivada Quintaesencia Extra Virgin Olive Oil

  Ingredients: 1 pound Idiazabal cheese, cut in to 3/4-inch cubes 3/4 c La Cultivada Organic Quintaesencia Extra Virgin Olive Oil 4 garlic cloves, lightly smashed 2 bay leaves 3 sprigs fresh thyme 24 whole black peppercorns Directions: Add all ingredients to a medium bowl and mix with a rubber spatula to combine. Cover with … More Marinated Idiazabal Cheese with La Cultivada Quintaesencia Extra Virgin Olive Oil

French Onion Dip with L’Epicurien Sweet Onion Confit

Ingredients: 1 jar L’Epicurien Sweet Onion Confit 3/4 c mayonnaise 3/4 c sour cream salt and freshly ground pepper Directions: Whisk together mayonnaise and sour cream in a medium bowl to blend. Stir in Sweet Onion Confit; add salt and pepper to taste. Cover dip and let refrigerate for about 2 hours for flavors to … More French Onion Dip with L’Epicurien Sweet Onion Confit

Ricotta Dip with Pebeyre Truffle Honey

Ingredients: 1 1/2 c fresh whole milk ricotta 1 large egg, room temperature 1 1/2 T Parmesan cheese, shredded unsalted room temperature butter, for greasing sea salt freshly ground black pepper 1 loaf of fresh baked bread, sliced extra virgin olive oil, for brushing Pebeyre Truffle Honey crushed pistachios Directions: Preheat oven to 400°F with … More Ricotta Dip with Pebeyre Truffle Honey

Crab Toast with Delices du Luberon Garlic Aioli

Ingredients: 8oz lump crab meat, picked over 2 T chopped fennel fronds 1 to 2 serrano chilis, seeded, finely chopped 6 T extra virgin olive oil, divided Kosher salt 16 – 3/4″ thick slices baguette lemon wedges, for serving Delices du Luberon Garlic Aioli Directions: Toss crab meat, fennel fronds, 1 chile, and 2 tablespoons … More Crab Toast with Delices du Luberon Garlic Aioli