EGGPLANT DIP

CHEF ALBERT DEANGELIS | COOK TIME 30 MIN. | MAKES 4 SERVINGS

Ingredients

• 2 lb - eggplant sliced 1/2-inch thick, covered with salt

• 1/3 cup (100 g) - sautéed fine diced red onion

• 2 tsp (10 g) - fresh mint chopped • 2 tbsp (35 g) - Calabrian chili paste • 5 tbsp (75 g) - Monini Originale Extra

Virgin Olive Oil • 4 tbsp (60 g) - red wine vinegar • 11/2 tbsp (20 g) - honey

Featuring:

MONINI ORIGINALE EXTRA VIRGIN OLIVE OIL

SKU # GOM125 SKU # GOM122

Directions

1. Wash salt off eggplant. 2. Grill on both sides medium heat until soft and well charred.

3. Sauté red onion in a 1/3 cup of olive oil. Let cool. 4. Dice eggplant in 1-inch pieces. 5. Combine all ingredients except the remaining EVOO. Puree in food processor until semi smooth. 6. Place mixture in bowl and add remaining Monini EVOO by hand. 7. Serve with grilled pizza bread, pita, or country bread. Drizzle bread after grilling with additional Monini EVOO.

PETIT BASQUE, FIG, PEACH, ALMOND, & PIMENTON CHEESE PLATE

CHEF MICHAEL LAISKONIS | COOK TIME 1 HR. | MAKES 8 SERVINGS

Ingredients

Fig Pâte de Fruit

• 1 cup (7 oz) - Boiron Fig Purée

• 1/4 cup (1.7 oz) - Boiron Apricot Purée • 2 tbsp (1 oz) - sucrose (1) • 11/4 tsp (0.14 oz) - yellow pectin

• 1 cup (7.4 oz) - sucrose (2) • 2 tbsp (1.4 oz) - glucose syrup • 3/4 tsp (0.12 oz) - citric acid

Marcona Almond Praline

• 1/4 cup (2 oz) - unsalted butter • 6 tbsp (3 oz) - sucrose • 2 tsp (0.4 oz) - glucose syrup • 1 tbsp (0.4 oz) - water • 1/4 cup (1.4 oz) - Marcona almonds, roasted & salted, coarsely ground

Peach Vinegar Gastrique

• 1/2 cup + 2 tbsp (4.4 oz) - sucrose • 5 tbsp (2.6 oz) - water • 3 tbsp (1.6 oz) - peach vinegar • 2 tbsp (1 oz) - Boiron White Peach Purée

Assembly

• Istara Petit Basque Cheese

• Confit Lemon Peel

• Spanish Pimenton • Marcona Almonds, whole

Featuring:

LES VERGERS BOIRON FROZEN FRUIT PUREE FIG

SKU # 4404BO0582

LES VERGERS BOIRON FROZEN FRUIT PUREE APRICOT

SKU # 4404BO0512

LES VERGERS BOIRON FROZEN FRUIT PUREE WHITE PEACH

SKU # 4404BO0724