The Smiling Olive Blog — Cheese

Shaved Brussels Sprouts with Parmesan Cheese

Cheese Gluten-Free Olive Oil Savory Vegetables Vegetarian

Shaved Brussels Sprouts with Parmesan Cheese

Ingredients 1 Pound Brussels Sprouts, Stem End Trimmed Off 1/4 Cup Shaved Parmesan Cheese 2 Large Shallots, Thinly Sliced 1/4 Cup Arbequina Extra Virgin Olive Oil 1 Tablespoon Lemon Fused Olive Oil 2 Tablespoons Fresh Squeezed Lemon Juice Sea Salt to Taste Fresh Ground Pepper to Taste Directions Shave or slice the Brussels sprouts as thinly as possible.  This can be done on a mandolin, using the slicing disk of a food processor, or by using a very sharp knife coupled with decent knife skill. In a large sauté pan, heat the Arbequina EVOO over medium-high heat.  Begin by sautéing...

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Beet Salad with Fresh Goat Cheese and Toasted Pecans

Balsamic Cheese Gluten-Free Olive Oil Salad Savory Vegetables Vegetarian

Beet Salad with Fresh Goat Cheese and Toasted Pecans

Ingredients 1 1/2 Pounds Fresh Beets 8 oz. Cherve (Fresh Goat Cheese) 6 Cups Baby Arugula or Mixed Greens 1 Cup Whole Pecans, Toasted 1/4 Cup + 2 Tablespoons Cranberry-Pear White Balsamic Vinegar 1 Tablespoon Good Quality Grainy Mustard Fresh Ground Pepper to Taste 1/3 Cup + 2 Tablespoons UP Extra Virgin Olive Oil (Try Arbequina, Coratina, or Picual) Directions Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough...

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Parmesan-Parsley Fettuccini with Green Beans, Roasted Peppers, and Lemony Ricotta

Cheese Olive Oil Pasta Savory Vegetables Vegetarian

Ingredients 2 Cups Part-Skim Ricotta Cheese 4 Tablespoon Parmesan Cheese 2 Teaspoons Lemon Juice 4 Tablespoons Lemon EVOO 2 Cups Fresh Green Beans cut into 2 Inch Pieces Sea Salt 1 Teaspoon Pepper 1 Cup Diced Roasted Red/Orange Bell Pepper or Jarred Red Pepper 1 Package of Pasta Mama’s Parmesan-Parsley Fettuccini Shredded Sharp White Cheddar Cheese (optional)  Directions Mix both cheeses together and then mix in the lemon juice.  Beat with a fork until the mixture is smooth.  Set aside. Heat the olive oil in a medium skillet over medium heat.  Stir in green beans, season with salt, and cook...

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Traditional Bruschetta

Appetizer Balsamic Cheese Olive Oil Savory Vegetarian

Ingredients 4 Tablespoons Garlic Olive Oil 4 tablespoons Butter Olive Oil Fresh Mozzarella Cheese, Sliced 1 Pint Red Grape Tomatoes, Halved Lengthwise 1 Pint Yellow Grape Tomatoes, Halved Lengthwise 1 Tablespoon Balsamic Vinegar (Try Traditional or A-Premium) 16 Whole Fresh Basil Leaves, plus more as needed. Salt and Freshly Ground Black Pepper 1 Whole Baguette or Crusty Loaf Directions Add the red and yellow tomatoes, balsamic and basil to a bowl. Sprinkle with salt and pepper. Add the Garlic Olive Oil. Toss to combine, then taste and add more basil or salt, if needed. Cover and refrigerate for an hour...

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Herb and Mushroom Pizza

Cheese Mushrooms Olive Oil Pizza Savory Vegetables Vegetarian

Herb and Mushroom Pizza

Ingredients Flat Bread Dough 2 1/2 Cups of AP Unbleached Flour 1 Cup Warm Water 2 Tablespoons Wild Mushroom & Sage Olive Oil 2 Teaspoons Active Dry Yeast  1 Teaspoon Salt 1 Teaspoon Granulated Sugar Mushroom Topping 1 Large Shallot, Thinly Sliced 2 Tablespoons Wild Mushroom & Sage Olive Oil 2 Cups Fresh Sliced Mushrooms such as Cremini, Shitake, Oyster, Porcnini, Chanterelle, etc. Sea Salt & Fresh Ground Black Pepper to Taste Directions To make the flat bread dough, mix together the olive oil, warm water, yeast, and sugar. Allow to sit for five minutes to bloom. Blend the salt...

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