Monthly Archives: September 2013

  • Tomato and Olive Brucetta

    September 24, 2013


    · 1 small loaf of bakery bread, cut into 3/4 inch slices

    · 3 medium tomatoes

    · ¾ cup Lucero Olive Oil Heritage Blend Olives

    · ¾ cup Lucero Olive Oil Kalamata Olives

    · 2 tablespoons chopped fresh basil

    · 1 tablespoon Lucero Arbequina Olive Oil, plus additional for drizzling on bread

    · 1 tablespoon Lucero Traditional Balsamic Vinegar

    · 1 teaspoon lemon juice

    · ½ teaspoon freshly minced garlic

    · Salt and pepper to taste

    · Optional: Goat Cheese


    Preheat the broiler to low. Place bread on lined baking sheet. Drizzle bread with olive oil. Toast under broiler until lightly golden and crisp.

    While bread is toasting, quarter the tomatoes, scoop out and discard seeds. Dice the tomatoes and combine with other ingredients in large mixing bowl.

    Top warm bread with tomato and olive mixture, enjoy!

    Optional: Spread goat cheese on warm bread and then top with tomato mixture.

  • Bruciante's Smoked Basil Pizza featuring Lucero Basil Infused Olive Oil

    September 11, 2013

    When you just can’t get to Bruciante's kiosk for the popular Smokey Basil Pizza, try this do it yourself version of the original, but remember nothing beats woodfired!

    You will need:

    Prepared pizza dough or your own homemade

    Red Sauce

    (Some people like San Marzano Tomatoes, but nothing beats homemade)

    Mozzarella cheese

    Smoked Mozzarella cheese

    Fresh basil, cut or whole whatever you prefer

    Grated Myzithra cheese

    Lucero Basil Olive Oil

    Turn your oven on broil for 10 minutes and then turn it to 500 degrees. Always remember to preheat your cooking pan. A pizza stone works best, but if you don’t have one turn a cookie sheet over and use the bottom. Roll or toss the dough into a round on a floured wooden cutting board. Spread the red sauce carefully onto the dough and put the cheeses on top (2/3 regular mozzarella to 1/3 smoked) and then the basil. Slide the pizza onto the hot pizza stone and into the oven for about 6-8 minutes or until the crust browns. Once out of the oven, sprinkle with Lucero Basil Olive Oil and then graded myzithra, cut and enjoy!

    Reheating tip: Again a pizza stone works well for reheating, but if you don’t have one, use an iron skillet on top of the stove to reheat any pizza, never use a microwave!

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