Recipes — Appetizer

   Ingredients 2 cups packed fresh basil leaves ½ cup Liquid Gold Garlic Extra Virgin Olive Oil ½ cup freshly grated Parmesan cheese 8 oz. fresh chevre (goat cheese) ½ teaspoon salt Directions Put the basil, garlic olive oil, grated Parmesan, goat cheese and salt in a food processor or blender and process to a smooth paste. Use immediately as a dip, spread or served over hot pasta. Makes 3½ cups.

   4 cups mixed nuts 1 egg white 1 spoonful of Edmond Fallet dijon mustard 2 tablespoons sugar 1/2 teaspoon Epices de Cru Ground Jalapeno salt Preheat oven to 350 degrees. Lightly whisk egg white and add mustard, sugar, cayenne and salt to taste. Add nuts and toss well to cover. Spread out onto a baking sheet. Bake for 15 minutes or until nuts are lightly browned. *Recipe adapted from Chef Michael Smith.

   3  15.5 oz cans garbanzo beans; drained 2/3 cup Liquid Gold medium Extra Virgin Olive Oil or Lemon Fused Olive Oil 1/8 cup Liquid Gold Sicilian Lemon White Balsamic ¼ Tablespoon Liquid Gold Toasted Sesame Seed Oil 2 large cloves garlic 1 Tablespoon finely chopped basil or cilantro 1 teaspoon salt or to taste   Put all ingredients into the bowl of food processor and pulse until smooth.  This hummus is great for sandwiches or for a dip with pita chips.

  Ingredients: 2 heads of radicchio, quartered, so that each quarter has a bit of the stem end holding it together For dressing: 1/2 cup med or robust Liquid Gold olive oil, plus more to coat radicchio 1/4 cup Liquid Gold Traditional or Organic balsamic vinegar 1 teaspoon salt 3 chopped garlic cloves 1/2 teaspoon mustard Season with salt and black pepper Pecorino or parmesan cheese for garnish Method: 1 Make the dressing. Put the salt, garlic, mustard and balsamic vinegar into a food processor or blender and pulse to combine. With the motor running, drizzle in the olive oil...