1/3 cup of Olivia's Butter Infused Olive Oil
2 cloves garlic, crushed
1 tablespoon freshly chopped parsley
5-6 large Portobello Mushrooms, stems removed, washed and dried thoroughly with a paper towel
5-6 fresh mozzarella cheese balls-sliced thinly
1 cup grape, (or cherry) tomatoes-sliced thinly
fresh basil, shredded to garnish
1/4 cup Olivia's Blackberry-Ginger Dark Balsamic Vinegar
Preheat oven to grill/broil settings on high heat.
Combine and sauté Infused Butter Olive Oil, parsley and garlic together in a small saucepan. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray. Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in color (about 8 minutes).
To serve, top with the basil, drizzle with the balsamic and sprinkle with salt to taste.
1/4 cup Olivia’s Herbes de Provence Olive Oil
1/4 cup Olivia’s Cascadian Wild Raspberry White Balsamic Vinegar
2 tbsp. water
Sprinkle of Spicy Italian Blend
2 tsp. fresh thyme
1/2 tsp. Dijon mustard
1. Whisk together all ingredients in a small bowl
2. Transfer to a jar with a tight-fitting lid to chill until ready to use.
Original recipe can be found here:
If the two most refreshing things about summertime got together in a glass, it would be rosé lemonade! Made with our Cru International French Rosé – this cocktail may be all you’ll want to drink this summer.
For the lemonade:
*See original article here:
Take everything you love about your favourite bottle of rosé, and now imagine it packed into a delicious gummy! It gets better; they’re surprisingly easy-to-make and even easier to enjoy! This recipe makes approximately 60 gummies (which may seem like a lot!) but they will go fast — especially if you plan to make these for gifts. These gummies also keep well, so if there are any leftovers you don’t need to worry about storing them properly or freezing them – they’ll just hang out on your countertop to nibble for as long as they last.
Reserve 1/2 cup of wine for serving. Keep in an air tight container and place in fridge.
In blender, mix rosé wine, strawberries and honey until combined. If desired, strain mixture to remove fruit pieces and strawberry seeds. Pour into shallow pan and freeze for about 6 hours. Depending on the alcohol percentage of your rosé wine, some mixtures may freeze quicker than others. During the freezing process, scrape pan often with spoon to "fluff" up the frosé mixture. If mixture is too solid, reblending might be necessary.
To serve, place frosé mixture in glass and top with a splash of reserved rosé wine. Garnish with extra strawberries.