Monthly Archives: September 2013

  • Tomato and Olive Bruschetta

    September 24, 2013





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

    3 medium tomatoes

    ¾ cup Lucero Heritage Olive MIx

    ¾ cup Lucero California Kalamata Style Olives

    2 Tbsp.s chopped fresh basil

    1 Tbsp. Lucero Ascolano Extra Virgin Olive Oil, plus additional

    for drizzling on bread

    1 Tbsp. Lucero Traditional Red Balsamic Vinegar

    1 tsp. lemon juice

    ½ tsp. freshly minced garlic

    salt and pepper to taste

    Optional: goat cheese




    Preheat 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 tomatoes, 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 top

    with tomato mixture.


    Taste Note: Ascolano is
    Lucero Yellow Green Label-Med


  • Bruciante Style Smoked Basil Pizza by Lucero

    September 11, 2013

    Celebrate a Far Norther California treat,  Bruciante Wood
    Fired Pizza...yes you can still taste the Smoky Basil pie!
    Try this do it yourself version of the original.




    -prepared pizza dough or your own homemade

    -red pizza sauce (homemade is best)

    -mozzarella cheese

    -smoked mozzarella cheese

    -fresh basil, cut or whole whatever you prefer

    -grated myzithra cheese

    -Lucero Basil Infused Extra Virgin Olive Oil


    Preheat oven to 500 degrees F


    1-  Preheat your baking surface. 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




    2-  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.



    3-  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, drizzle with Lucero Basil Infused Olive Oil ,  then

    grated myzithra.


    Cut the pie 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.  Preserve the texture and skip the microwave!



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