Bursting with sweet & tangy flavors, this sauce elevates your holiday dishes. A dipping sauce for fresh fruit, veggies, or shrimp. Dress creamy brie or goat cheese toasts. Serve with turkey, ham and even beef. Easy to prepare ahead. You’ll want to make extra for game day panini & flat breads. Makes 6 portions.

Easy Ingredients:

· ½ cup Villa Graziella Organic Balsamico Oro, gold balsamic vinegar + extra to taste.

· 1 12-ounce bag, about 3 ½ cups fresh, whole cranberries. Frozen ok too.

· 1/2 cup honey, if possible organic, + extra to taste.

· ¼ cup fresh squeezed orange juice or water + extra to taste.

Simple Directions:

1. Wash & dry the cranberries, set aside.

2. Add the vinegar, honey, and orange juice to a medium size saucepan with a lid.

3. Stir to thoroughly combine.

4. Add the cranberries to the mixture and stir to thoroughly mix.

5. Slowly simmer uncovered, on low heat stirring occasionally until it begins to boil, and cranberries break down.

6. Reduce heat, stir and simmer 5-10 minutes, if smaller cranberries are desired, gently break them apart with a wooden spoon, the mixture should reduce to a dense sauce.

7. Cover & remove the pan from heat. Thoroughly cool for sauce to thicken, flavors to fully blend.

8. Season to taste with vinegar & honey. If too thick, add a teaspoon of orange juice until desired consistency.

9. Place in a covered container & refrigerate up to 1 day. Remove from refrigerator, allow to sit @ room temperature 10-15 minutes for flavors to re-emerge.

10.Serve & enjoy!

Helpful Hints

· Sauce will taste even better next day as the flavors blend & set.

· Sprinkle freshly chopped thyme leaves, grated cinnamon or orange zest.

· Make up to 1 week ahead, seal with wax paper or saran wrap on the surface, freeze in a covered container.

· Freeze remaining sauce up to 1 month. Add saran wrap or wax paper on the surface before sealing the container.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Dial up delicious! As it bakes, chicken absorbs the smoky balsamic reduction & juicy tomatoes. Add fresh mozzarella bocconcini for a flavor loaded main dish. 6 servings.

Simple Ingredients:

· ¼ cup Villa Graziella Organic Balsamico Argento-Silver label balsamic vinegar

· 2 tablespoons Villa Graziella Organic extra virgin olive oil.

· 6 (8 ounce) boneless, skinless chicken breasts, or skinless, boneless chicken thighs. if possible organic.

· 2 cups cherry or grape tomatoes, if possible organic. Washed, dried, cut in half lengthwise.

· ¾ cup mozzarella cheese pearls, halved.

· 2 tablespoons chopped fresh parsley.

· 1 ½ teaspoons dried oregano.

· 1 teaspoon each fresh ground black pepper & flakey sea salt, + extra for seasoning.

Easy Directions:

1. Add balsamic vinegar to a small saucepan. Over medium-low heat, slowly simmer, stirring occasionally until it thickens and is reduced by half. About 5-10 minutes. Do not boil. Remove vinegar from the stove, allow to cool.

2. As the vinegar slowly simmers, arrange chicken breasts in a baking dish with a cover, season with sea salt, pepper, and oregano on both sides.

3. Pour the cooled balsamic vinegar over the chicken and flip to evenly coat.

4. Add 2 tablespoons of olive oil over the chicken and flip over again to fully coat. Cover and refrigerate up to 2 hours so ingredients fully blend.

5. Remove chicken from the refrigerator, place the oven rack in the center position and pre-heat oven to 430˚F.

6. Arrange the tomatoes on top of chicken and around the dish. Top the chicken & tomatoes with the mozzarella pearls.

7. Bake 20-25 minutes. Depending on the thickness of the chicken.

8. Place the baking dish in the broiler for 3-5 minutes, or until cheese is melted to a golden brown.

9. Remove from the oven, spoon the balsamic pan juices over the chicken, let chicken rest 3-5 minutes and season to taste.

10. Garnish with parsley, serve & enjoy!

Helpful Hints:

· Double the recipe for an easy game day lunch or dinner.

· If chicken pieces are of various thickness, pound chicken to ¼ inch thick, by placing meat in between parchment paper or plastic wrap, use the spiked side of a meat mallet to tenderize the chicken’s connective tissues & fibers. Or use a heavy skillet or rolling pin to gently flatten each side.

· Refrigerate in a covered container 3-4 days. Reheat over a low heat, do not freeze.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Need any easy side dish for dinner? Add a plant! Enjoy delicata squash with fish or poultry. The secret ingredient is balsamic agrodolce (tart & sweet in Italian). Smoky rich vinegar flavors envelope creamy, tender squash. Add to fall greens for next day lunch.

4 servings.

Simple Ingredients

· 1 ½ tablespoons Villa Graziella Oro-Gold Balsamic Vinegar.

· 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil

· 2 delicata squash – about 2 pounds total.

· 1/3 cup chopped almonds, pecans.

· 5-6 fresh sage leaves, rinsed, pat dry and very thinly sliced.

· 1 ½ teaspoons each flakey sea salt & cracked pepper, + other herbs optinal.

Easy Directions

1. Preheat oven to 425˚F. Prepare a large baking sheet with parchment paper brush with ½ tablespoon of olive oil, set aside.

2. Wash squash, scrape off any tough bits of skin with a knife. Cut squash in 1/2, remove seeds with a spoon & strings from the core with a paring knife.

3. Cut into ½-inch thick half-moons, then place in a large mixing bowl. Drizzle 1 tablespoon of olive oil, season with 1 teaspoon each salt, pepper & other herbs. Toss to thoroughly coat with a large spoon or your hands.

4. Spread squash slices evenly onto prepared the baking sheet, roast for 10 minutes. Flip slices over, roast 10 more minutes. Flip slices one last time, roast 4-8 minutes or until both sides are tender brown, not burnt. Slices should be soft for a fork to easily spear through.

5. As the slices roast, in a medium skillet over medium-low heat, toast nuts stirring frequently, until fragrant & golden, 3-5 minutes. Remove from heat & set aside.

6. Remove the slices from oven, place on a serving dish or platter.

7. Sprinkle slices with ½ teaspoon each flakey sea salt & pepper.

8. Drizzle slices with the balsamic vinegar and season to taste.

9. Top with nuts, garnish with sage.

10.Toss, serve immediately & enjoy!

Helpful Hints

· As its’ name suggests, the soft rind delicata squash can be eaten, no need to peel.

· Worth the time, flipping slices ensures the rind & both sides are evenly cooked.

· Toasting nuts brings out buttery nutty flavors, while elevating crunchiness.

· An Italian sauce, Agrodolce has a thick consistency. Often made with vinegar, mixed with dried raisins, red onions veggies & pine nuts.

· Refrigerate & store in a covered glass container up to 3 days.

· Add squash slices to fresh arugula or greens, top with dried cranberries, cherries or pomegranate, and feta or goat cheese for a tasty salad.

· Discard or compost squash seeds & strings. Although not as flavorful as pumpkin seeds, squash seeds can be roasted with a plenty of salt.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Fall is here, so is your favorite fruit! Fragrant, tart & naturally sweet apples. Drizzle with luscious balsamic vinegar, top with crunchy nuts. Enjoy @ dessert or after lunch treat.

5 servings.

Simple Ingredients

· 4 tablespoons Villa Graziella Argento-Silver Balsamic Vinegar.

· 3 tablespoons Villa Graziella Organic Extra Virgin Olive Oil.

· 5 large baking apples-Honeycrisp, Fuji, Jonagold or pink lady. If possible organic.

· ½ cup chopped nuts-almonds, pecans, pistachios, or walnuts.

· ½ cup dried fruit-cherries, cranberries, or raisins.

· ¼ cup brown sugar.

· 1 teaspoon cinnamon.

· ½ teaspoon flakey sea salt.

· Pinch of grated nutmeg

Easy Directions

1. Preheat oven to 375˚F.

2. Stir the brown sugar, salt, cinnamon, chopped nuts, dried fruit & nutmeg in a medium bowl. Then add the balsamic vinegar, followed by the olive oil, stir until fully combined. Set aside so ingredients & flavors blend.

3. Wash, dry & core the apples with a paring knife. Leave ½ inch of the core at the apple’s base to hold the filling. Remove the seeds with a small spoon.

4. Place the apples upright in a baking dish.

5. Spoon the fruit & nut mixture into each apple core, pressing firmly filling each one, garnish each apple with sea salt.

6. Pour ¾ cup of hot water into the baking dish from the side to cover the bottom.

7. Bake apples until soft, and the filling is brown. Depending on the oven, about 45-60 minutes. Avoid mushy apples, do not over bake & test with a fork that slides through easily.

8. Remove apples from the oven & baste with the balsamic sauce at the bottom of the pan.

9. Plate the apples, top with a scoop of vanilla ice cream, a dollop of sweetened Greek yogurt or a bit of whipped cream.

10.Serve & enjoy!

Helpful Hints

· Honeycrisp, Fuji, Jonagold and Pink Lady apples have firm textures that hold up well to heat, with balanced sweet & tart flavors.

· Cover & refrigerate up to 3 days. Bring to room temperature or re-heat & serve.

· Whole apples do not freeze well. Peel and chop remaining baked apples, freeze and add to cooked fruit within 2 months.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Enjoy a cozy meal with bucatini pasta Cacio & Pepe. A few easy ingredients for a creamy, flavor loaded dinner. It will become part of your meal rotation! Makes 4 servings.

Easy Ingredients

· 1 tablespoon Villa Graziella Organic extra virgin olive oil + extra for serving.

· 1-pound 16 ounces of dry bucatini pasta, regular spaghetti ok too.

· 2 ½ cups finely grated fresh Pecorino Romano cheese.

· 1 ½-2 tablespoons black peppercorns.

· Flakey sea salt to taste.

Simple Directions

1. Warm a large sauté, frying pan or Dutch oven to medium high heat. Toast the peppercorns 2 ½ minutes or until they become very aromatic. Do not burn them.

2. Remove from the stove, allow to cool. Grind the peppercorns to a small size with a coarse texture using a spice grinder or a mortar & pestle. Size will not be uniform. Set aside.

3. Divide the Pecorino cheese into 3 piles: 1 large pile, 1 medium pile, 1 small pile.

4. Cook the bucatini 1-2 minutes less than the package directions, it will continue to cook after draining. As the pasta starts to cook, reserve 1 ½ cups of water, immediately set aside to fully cool or place in the refrigerator.

5. As the pasta cooks, return the large sauté pan to the stove, heat 1 tablespoon of olive oil in the pan. Add the ground pepper back to the pan, stir 1-2 minutes.

6. Remove the pan from the heat, add the large pile of cheese and ½ cup of the cooled pasta water. Quickly stir, combining until fully blended for a loose, emulsified, sauce.

7. Drain the pasta. Using tongs add 2 portions of pasta to the pan with sauce, so as not to overload it. Mix vigorously as the pasta absorbs the sauce.

8. Then add 2 more pasta portions to the pan, stir in the medium pile of cheese, and ¼ cup of pasta water stirring continuously. Continue to mix, the sauce should now be thick & creamy. If not, add ¼ cup more of pasta water so the pasta is thoroughly coated.

9. Immediately add the pasta to a large serving bowl, or individual bowls. Garnish with the 3rd pile of cheese, and sea salt. Toss, season to taste.

10. Serve, and enjoy immediately!

Helpful Hints:

· Toasting peppercorns before grinding brings out oil with spicy, peppery notes. For milder sauce use 1 ½ tablespoon of peppercorns, for a spicier taste, use 2 tablespoons.

· The starch from the pasta water helps the sauce evenly coat the bucatini.

· Fully cool the pasta water to help prevent the sauce from becoming lumpy.

· Cacio & pepe pasta is not a make ahead recipe. Enjoy immediately while hot, the sauce will stiffen as it cools.

· Cacio & Pepe originated from Roman sheep herders, “cacio” is cheese in Roman dialect. Pecorino Romano is a salty, aged sheep's milk cheese dating back to the Roman Empire.

· Bucatini has a hollow center allowing sauce to coat the pasta inside and out.

· Cover & refrigerate up to 3 days, do not freeze. To reheat, add the pasta to a medium saucepan over low heat with ¼ cup of water. Stir until hot & creamy.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Fall is here and so is pumpkin season! Dial up delicious with easy breakfast parfaits. Crunchy pumpkin seed granola layered with fresh berries. Drizzle luscious balsamic vinegar to balance tangy yogurt. Crispy, creamy & naturally sweet in every bite. Makes 3 parfaits.

Simple Ingredients

· 3 tablespoons Villa Graziella Organic Oro-Gold label balsamic vinegar, + extra to drizzle.

· 2 cups plain, whole fat, unsweetened Greek yogurt-if possible organic.

· 1 heaping cup mixed berries-blackberries, blueberries, raspberries & strawberries-if possible organic.

· 2 ½ cups granola

Easy Directions

1. Wash and dry the berries. Cut the blackberries, raspberries & strawberries into bite size pieces, add them to the blueberries.

2. Gently mix and set aside.

3. In 3 glass jars or drinking glasses pour 1 tablespoon each of balsamic vinegar lining the bottom.

4. Add a layer of yogurt to each glass.

5. Next add layer in the mixed berries to each glass.

6. Follow with a layer of pumpkin seed granola.

7. Repeat the process; 1 tablespoon vinegar, then yogurt, berries, and granola.

8. Cover with a lid, parchment, or wax paper, refrigerate 15 minutes-1 hour max so flavors blend and yogurt sets.

9. Remove from the refrigerator, drizzle each glass with remaining tablespoon of balsamic vinegar.

10.Serve & enjoy!

Helpful Hints

· For overnight parfaits, skip the last layer of granola & final balsamic vinegar drizzle to avoid soggy/soft granola. Cover & refrigerate. Add granola the next morning, then drizzle with balsamic vinegar.

· Serving brunch? Double batch the parfaits. Make ahead, skipping the last layer of granola to prevent soggy/soft granola & balsamic vinegar. Cover & refrigerate. Add granola, then drizzle with balsamic vinegar just before serving.

· Why full fat, Greek yogurt? The creamy thick texture blends perfectly with balsamic vinegar, fruit & granola. It’s also sugar free, with healthy fat & protein.

· No fresh berries? Use in season apples, citrus, figs, and pears cut into bit size pieces.

· For added crunch, top granola with toasted almonds, chopped walnuts or shredded coconut.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

It’s Hispanic/Latin X heritage month! Upgrade dinner with this fantastic chimichurri sauce. Fragrant garlic, juicy lime, jalapeño pepper and balsamic vinegar make a flavor loaded sauce. Makes 1½ cups sauce.

Easy Ingredients:

· 2 tablespoons Villa Graziella Organic Balsamico Argento, Silver balsamic vinegar + more to taste.

· 1/3 cup Villa Graziella Organic Extra Virgin Olive Oil + more to taste.

· 1 cup fresh, Italian parsley, washed & dried.

· 1 cup fresh cilantro, discard thick stems, washed & dried.

· 3 tablespoons freshly dried oregano, thick stems removed.

· 2 cloves fresh garlic.

· 1 jalapeño pepper, washed, dried, seeds and stem removed.

· 2 tablespoons fresh lime juice

· 1 tablespoon fresh lemon juice.

· 1 teaspoon each flakey sea salt & fresh cracked pepper.

Simple Directions:

1. In a blender or food processor, mince parsley, and cilantro leaves.

2. Add garlic cloves, jalapeño pepper and mince.

3. Then add oregano lime & lemon juice, followed by balsamic vinegar, combine on a low speed for 2-minutes.

4. Run the blender while slowly pouring in the olive oil.

5. Add sea salt & pepper, mix on low.

6. Scrape the sides of the bowl or blender as needed until ingredients are blended and semi-smooth.

7. Season to taste, add a teaspoon or 2 of water if too thick.

8. Place in a covered bowl or container and refrigerate.

9. Remove from the refrigerator, allow to sit uncovered @ room temperature 5-10 minutes for the flavors to re-emerge.

10.Serve & enjoy over BBQed meat, hearty grilled veggies, salmon, or shrimp.

Helpful Hints

· Chimichurri sauce will taste even better next day flavors blend infusing the herbs.

· Thin cilantro, parsley & oregano stems can be minced for added flavor. Discard or compost woody stems.

· For a spicier sauce add a few jalapeño pepper seeds to step 5. Taste before adding any more.

· Chimichurri originated from Argentina & Uruguay where it is served with meat.

· Make ahead up to 3 days before serving.

· Store & refrigerate in a covered container up to 1 week.

· Freeze up to two months. Adding a thin layer of olive oil or saran wrap on the surface before sealing the container.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!  

Busy school night dinners just got easier with delicious plant loaded pasta. Add basil pesto, fresh corn off the cob & your garden tomatoes. Enjoy next day for lunch. 4-5 servings.

Easy Ingredients

· 1 tablespoon Villa Graziella Organic Balsamico Argento, silver balsamic vinegar.

· 1 tablespoon Villa Graziella Organic extra virgin olive oil, + more for tossing.

· 1 pound 16 oz. package of uncooked fusilli (corkscrew) pasta.

· 1-pint fresh cherry or grape tomatoes, (if possible organic) washed, dried, and halved.

· 2 cups fresh corn kernels cooked or roasted from 4 ears of corn.

· 2 cups of fresh basil pesto sauce. See our recipe.

· ¼ cup freshly grated Parmesan cheese.

· 1 tablespoon each fresh parsley and Italian basil, chopped.

· Sea salt and freshly cracked pepper to taste.

Simple Directions

1. Cut the cooked corn from the cob, place in a bowl.

2. Add the cherry tomatoes to the corn.

3. Season veggies with salt, pepper, and then balsamic vinegar, gently & fully mix the ingredients, set aside.

4. Cook fusilli pasta in salted water until al dente, about 1 minute less than package directions. Reserve 1/2 cup of cooking water.

5. Add 1 ladle of cooking water to a large serving bowl or dish. Drain pasta, add to the dish, drizzle in 1 tablespoon of olive oil and toss.

6. Stir in 1 cup of pesto to the pasta, stir to fully coat.

7. Add the veggie mixture to the pasta and mix thoroughly.

8. Add the remaining cup of pesto to the pasta and stir until well combined.

9. Add salt, pepper, parmesan cheese, parsley & basil, and toss.

10. Serve & enjoy! If not eating immediately, cover and refrigerate until one hour before serving.

Helpful Hints:

· If possible, use pasta cut with bronze dies or plates. Usually indicated on the package, a textured or “rough” surface is perfect for clinging to ingredients & absorbing sauces.

· Use short pasta; elbow, fusilli, shell, or wheel shaped. Ideal for dry pasta, made from durum wheat, it cooks evenly, preserving the pasta’s shape & structure.

· If preparing earlier, toss pasta with pesto while it’s still warm. Pasta will absorb sauce & flavors. Add the remainder an hour before serving.

· If preparing earlier, add the corn & tomatoes 1 hour before serving.

· Use more pesto for a heartier flavor, for milder taste, use just ½ cup pesto.

· Refrigerate in a covered container in 2-3 days.

To download this recipe click here

Basil Pesto Genovese

Pesto originates from the northwestern port city of Genoa in the Liguria region. The Italian verb “pestare” means to pound or crush. Ancient Romans prepared it with fresh basil, garlic, olive oil, parsley, pine nuts & sheep’s milk cheese. Pounding & crushing in a circular motion the thick paste topped bread, meat, vegetables & of course pasta.

6 ample portions.

Easy Ingredients:

· 1/3 cup Villa Graziella Organic Extra Virgin Olive Oil, plus more to taste.

· 1 1/2 cups fresh basil leaves.

· 1 cup fresh, vine ripe tomatoes.

· ½ cup of fresh parsley leaves.

· 2 tablespoons fresh pine nuts, toasted. If pine nuts not available, walnuts ok.

· 2 tablespoons parmesan cheese, grated. Pecorino Romano ok too.

· 1-2 cloves fresh garlic.

· 1 teaspoon fresh lemon juice.

· 1 teaspoon each flakey sea salt & fresh cracked pepper.

· 1/2 teaspoon red pepper flakes

Simple Directions:

1. Combine basil leaves, parsley, pine nuts & garlic in a blender or food processor.

2. Pulse a few times to roughly chop ingredients.

3. Add cheese, lemon juice, tomatoes, sea salt & red pepper flakes.

4. Blend for 2-minutes or until ingredients are thoroughly mixed.

5. Run the blender or food processor while slowly pouring in olive oil.

6. Mix the ingredients.

7. Add more oil if desired.

8. Serve & enjoy warm or at room temperature over dry or fresh pasta.

9. Store in a covered container up to 1 week in the refrigerator.

10.Freeze by adding a layer of olive oil or saran wrap on the surface before sealing the container.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!  

Snacks for the Paris closing ceremony or game day watch party? Why not crostini! Little toasts with big with flavor. The secret ingredient? Balsamic vinegar mixed with fresh ricotta, bright lemon zest, & salty pistachio nuts. Crunchy, creamy, and delicious in 1 bite. Makes 12-20 crostini.

Simple Ingredients

· 2 tablespoons Villa Grazeilla Organic Argento-Silver label balsamic vinegar, + extra to taste.

· 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil.

· 1 French or Italian fresh baguette bread, sliced ½ inch thick diagonally.

· 16 oz., 2 cups fresh, whole milk ricotta cheese, if possible organic.

· 2 tablespoons lemon zest.

· 2 tablespoons fresh thyme leaves finely diced.

· 1/4 cup salted pistachio nuts, shelled & chopped.

· 2 tablespoons honey.

· Pinch each of sea salt & fresh cracked pepper + extra to taste.

Easy Directions

1. Pre-heat oven to 400˚F, line a cookie sheet with foil or parchment paper.

2. Brush bread rounds with 1 tablespoon of olive oil on both sides place on the cookie sheet.

3. Bake the bread 5-7 minutes or until golden, flipping over rounds halfway through. Do not overcook, remove from the oven & set aside.

4. As the bread bakes, in a food processor or with a hand mixer, mix to combine the balsamic vinegar, chopped pistachios, diced thyme, honey and lemon zest on low.

5. Slowly drizzle in the remaining tablespoon of olive oil, mix on low to combine.

6. Add the ricotta, mix about 1 minute until ingredients are thoroughly combined with a creamy, smooth texture. Add salt & pepper, season to taste.

7. Spread each crostini round with the cheese mixture.

8. Return to the oven and bake at 400˚F for 3-5 minutes until the cheese melts turning golden, do not overcook. Remove from the oven, allow to cool.

9. Season to taste with a balsamic vinegar, salt & pepper.

10.Serve & enjoy!

Helpful Hints

· For fuller flavor, instead of as a topping, we mixed in the lemon zest, pistachio nuts and thyme with the cheese mixture.

· Fresh ricotta cheese will have liquid. If you prefer not to use, do not use a sieve or colander. Simply drain from the container.

· Bring the ricotta cheese to room temperature for easy spreading and better mixing.

· Prepare the ricotta cheese mixture 1-2 days prior, refrigerate in an airtight container. Bring to room temperature 1 hour before topping the crostini rounds.

· Toast the crostini ahead of time, refrigerate in an airtight container 1-3 days prior. Bring to room temperature before adding the cheese mixture.

· Double the recipe for easy entertaining.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!  

The season’s greatest hits? Tomatoes! How to enjoy your garden goodies? An easy marinade. Naturally sweet, savory & tangy flavors in 1 bite. Delicious with grilled meat or chicken. A flavor-packed dressing on a grain bowl or salad. 6-8 servings.

Simple Ingredients

· 1 tablespoon Villa Graziella Organic Balsamico oro, gold balsamic vinegar + more to taste.

· ¾ cup Villa Graziella Organic Extra Virgin Olive Oil + more to taste.

· 1-pint (about 2 cups) whole cherry tomatoes if possible organic, washed & dried.

· 2-fresh garlic cloves minced or finely chopped.

· 1 small red or white onion, peeled & thinly sliced.

· 2 tablespoons fresh lemon juice.

· 2 tablespoons chopped fresh parsley.

· Coarse sea salt & fresh cracked pepper to taste.

Easy Directions

1. Slice tomatoes in half, place in a glass or ceramic mixing bowl with a cover.

2. Add the minced garlic to the bowl, gently mix.

3. Add the sliced onion to the bowl, gently combine.

4. Add the lemon juice, then vinegar, followed by salt & pepper, gently toss.

5. Slowly drizzle in the olive oil and gently stir.

6. Add the parsley and combine.

7. Cover the bowl, allow mixture to sit 30 minutes to 2 hours in a cool place. Do not refrigerate.

8. Uncover, mix, and season to taste.

9. Spoon over grilled fish or meat.

10.Serve & enjoy @ room temperature.

Helpful Hints:

· Refrigerate in a covered bowl up to 3 days. Allow to come to room temperature before serving again.

· Left with remaining marinade but no more tomatoes? Spread on hefty focaccia or ciabatta bread for extra flavor & moisture to a veggie sandwich.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!