Neapolitan Herb Balsamic
Neapolitan Herb Balsamic
Zesty & versatile, our Neapolitan Herb dark Balsamic has just the right amount of acidity to shine in a multitude of culinary applications, especially where savory characteristics are desired. Made from traditional herbs including rosemary, marjoram, thyme, garlic and sage, it will launch your next salad, marinade, or BBQ to the next culinary level. Try drizzled over roasted vegetables or fresh sliced summer heirloom tomatoes. Use to marinate poultry, spike a Bloody Mary, Portabella mushrooms, pork or a thick rib-eye steak before grilling. Fantastic in dressings, with pasta, rice, quinoa, drizzled over cucumbers and tomatoes, brushed on bruschetta or paired with creamy cheeses. Pairs great with Garlic, Blood Orange, Lemon, Persian Lime, Tuscan Herb or any of our Extra Virgin Olive OIls.
PISTACHIO CHEESE LOG
8 oz cream cheese, 1 cup grated sharp cheddar cheese, 1 tablespoon Dijon mustard, 1 teaspoon Loide' Neapolitan Balsamic Vinegar, coarse salt and black pepper, 1 cup shelled unsalted pistachios, coarsely chopped, crackers for serving.
In a medium bowl using an electric mixture, beat cream cheese and cheddar cheese, Dijon, and Loide' Neapolitan Balsamic until well combined. Season with salt and pepper. Cover and refrigerate until slightly firm, 1-2 hours. Meanwhile, in a medium skillet, toast pistachios over medium heat, until fragrant and golden stirring constantly about 7 minutes. Transfer to a plate and let cool. Transfer cheese mixture to a piece of waxed paper, using paper, shape into a 6 inch long log. Cover with pistachios, pressing to adhere. Wrap log in wax paper and chill until firm, 1-2 hours or up to a day. Serve with crackers.
MOZZARELLA BREAD SALAD
1 loaf Italian bread cut into 1' cubes, salad greens of your choice, 1 red and 1 green pepper cut into strips, 1 cup grape tomatoes cut in half, salt and pepper to taste, 1/4 cup Loide' Neapolitan Balsamic Vinegar, 1/2 cup Loide' Tuscan Olive Oil, 1/4 cup r, sliced onions,1/4 cup scallions, chopped, 1/2 cup green olives, pitted and coarsely chopped, 1/4 teaspoon crushed red pepper flakes, 1 pound BelGioioso Fresh Mozzarella 1/3 ounce Ciliegine, halved.
Combine bread, salad greens, peppers and grape tomatoes in a large salad bowl, salt and pepper to taste. In a seperate bowl whisk the Neopolitan Balsamic and Tuscan Olive Oil together. Add onions, scallions, olives, red pepper and fresh mozzarella. Marinate for 10 mnutes. Combine with the bread/salad mixture and serve immediatly.