Berries with Chocolate Balsamic

Berries with Chocolate Balsamic

¾ cup strawberries quartered ¾ cup raspberries ¾ cup blackberries 6 Tbsp. ATTILIO’S Chocolate Balsamic Vinegar 6 large Italian biscotti, broken into bite size pieces 4 oz. Mascarpone cheese stirred for smooth consistency Prepare berries, rinse and place on a paper...
Pear and Gorgonzola Salad with Walnuts

Pear and Gorgonzola Salad with Walnuts

2 Tbsp. ATTILIOS Cranberry Pear Balsamic Pinch of salt 2 tsp. Dijon mustard 5 Tbsp.ATTILIOS Blood Orange EVOO 1½ tsp. shallots, finely minced Freshly ground black pepper to taste 4 cups torn Bibb or romaine lettuce or mixed field greens 1 small pear, peeled, cored and...
Cranberry-Pear Glazed Butternut Squash With Rosemary

Cranberry-Pear Glazed Butternut Squash With Rosemary

1 Tbsp. ATTILIOS EVOO 1/3 cup ATTILIOS Cranberry Pear Balsamic Vinegar 3″ sprig fresh rosemary leaves stripped from stem and roughly chopped 2 lbs. butternut squash peeled, seeded and diced into 1″ pieces (~3 cups) Sea salt and freshly ground black pepper to taste...
Grilled Fig Balsamic Chicken

Grilled Fig Balsamic Chicken

1/3 cup ATTILIOS Fig Balsamic Vinegar 1/2 cup chicken broth 1 Tbsp. sugar 1 clove garlic, minced 1 Tsp. dried thyme 4 boneless, skinless chicken breasts 1 Tbsp. ATTILIOS EVOO Whisk together the first five listed ingredients, and then marinate chicken breasts for 20...
Fig and Bleu Cheese Crostini

Fig and Bleu Cheese Crostini

1 French baguette, sliced 2 Tbsp. ATTILIOS EVOO, 2 oz. goat cheese 4 oz. cream cheese 2 oz. Gorgonzola cheese 2 Tbsp. fresh oregano, chopped ½ cup ATTILIOS Fig Balsamic Vinegar Lightly brush baguette slices with EVOO, place in a single layer on a cookie sheet, and...