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Posts Tagged ‘Koroneiki’

Fontina Dip (1)

Ingredients:

  • 2 pounds Italian Fontina cheese, rind removed, cubed (1-2-inch cubes)
  • ½ cup SOOC Extra Virgin Olive Oil (Arbosana or Arbequina)
  • 8 cloves garlic, thinly sliced
  • 1 ½ tablespoon thyme leaves, minced
  • 1 ½ tablespoon rosemary leaves, minced
  • 1-2 French baguettes, sliced
  • Salt and freshly ground pepper, to taste

Directions:

  1. Place oven rack in upper portion of oven, 5 inches from the heat. Preheat broiler.
  2. Take a large, cast-iron skillet and spread an even layer of Fontina cubes along the pan. Drizzle olive oil on top.
  3. Sprinkle garlic, rosemary, thyme, salt and pepper over the top.
  4. Place in oven and bake for 5-6 minutes, until cheese is bubbly and starting to brown. Pay close attention because it is easy for cheese to burn.
  5. Remove from oven and serve immediately from skillet. Dipping slices directly into the cheese. Be careful because the skillet and cheese are really hot.

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Ingredients:

4-5 large, ripe, tomatoes
1 large red onion
1 cucumber
1 green bell pepper25746_l
1/4 pound (113.5g) of Greek feta cheese, sliced or crumbled
Dried oregano
Sea salt
SOOC Koroneiki EVOO
SOOC Traditional 18-year Balsamic
1 dozen Greek olives (Kalamata, green Cretan olives, etc.)
Pickled pepperoncini hot peppers (garnish)

Directions:

Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core.  Slice the cucumber into 1/4-inch slices, cutting slices in half, and peeling if desired.  Slice the pepper into rings, removing the stem and seeds. Slice the onion into thin rings. Salt lightly, to taste.

Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano. Pour olive oil over the salad, and toss. Just before serving, top the salad with Feta cheese and olives.  Drizzle balsamic vinegar over the top, and garnish with hot peppers. For a more traditional option, serve over a bed of fresh greens.

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