Flavor of the Month Recipes

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Balsamic Peach Bruschetta

  • 3 Fresh peaches, husks removed

  • 3 TBSP of TTOV's Peach White Balsamic Vinegar

  • 1 TBSP Honey

  • 1/4 cup TTOV's Basil Extra-Virgin Olive Oil

  • 1/4 cup Fresh Basil, cut into thin strips

  • 1 Baguette

  • 8 oz Goat Cheese

  • Salt & pepper to taste

1. Using a sharp knife, carefully chop peaches into small pieces.
2. In a large bowl, combine peaches, honey, and balsamic vinegar, tossing to coat.
3. Stir in basil, season with salt and pepper to taste.
4. Cut baguette into 1/4 to 1/2 thick slices. Brush both sides of each bread slice with Basil olive oil, arrange on a broiling pan.
5. Broil bread slices for 3 minutes, flip them all over, and broil for another 2 minutes.
6. Remove from oven, spread each slice with some goat cheese, top with peach mixture.
7. Serve immediately!

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Peach Balsamic Grilled Chicken

  • 1 - 2 pounds chicken thighs

  • 3 TBSP TTOV's Peach White Balsamic Vinegar

  • 2 TBSP TTOV's Basil Extra-Virgin Olive Oil

  • 5 Basil leaves, chopped

  • 1/2 tsp garlic powder

  • Juice from 1 lemon

  • 1/2 tsp kosher salt

  • 1/2 tsp pepper

Place all ingredients in a gallon sized Ziploc bag and seal. With chicken sealed in the bag, work marinade into meat. Let sit in the refrigerator for at least an hour, up to 24 hours.

Grill over medium heat until cooked through, about 5 minutes on each side. Use a meat thermometer to ensure chicken is properly cooked.

Serve with grilled peaches drizzled with TTOV's Peach White Balsamic!


Peach White Balsamic Bellini

  • 1 Cup TTOV's Peach White Balsamic

  • 1 pound peeled sliced ripe peaches or 1 16-ounce bag frozen peaches, defrosted

  • 1 bottle chilled Prosecco or other sparkling white wine

  • A spring of mint or fresh raspberries for garnish

  1. Puree peaches in a blender with Peach White Balsamic Vinegar

  2. For each serving, pour 2 to 4 tablespoons of the peach puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish with a sprig of mint or fresh raspberries

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Peach Basil Vinaigrette

  • 2 parts TTOV's Basil Extra-Virgin Olive Oil

  • 1 part TTOV's Peach White Balsamic Vinegar

Combine ingredients into a bowl and whisk together until creamy



Ways to Use Basil Extra-Virgin Olive Oil

  • Eggs. Cook eggs in basil olive oil. It’s an easy way to liven up eggs with fresh herb flavor.

  • Caprese Salad. Amp up the fresh basil flavor on a Caprese salad (sliced tomatoes and mozzarella di bufala with fresh basil and olive oil) by using basil oil instead of plain olive oil.

  • Pasta Sauce. Use it as a simple pasta topping, just as you would plain olive oil. Drizzle over pasta and toss.

  • Baked Potatoes. Instead of butter, drizzle basil olive oil into baked potatoes and add some fresh grated Parmesan cheese.

  • Bread Dipper. Make an easy bread dipper to serve with slices of warm, crusty baguette or crudités.

  • Fruit Salad. Drizzle over fruit salad. Add a chiffonade of fresh basil.

  • Pizza. Drizzle on a pizza before serving.

  • Pesto Sauce. Make a large batch of pesto sauce. Freeze in ice cube trays for later use. After the cubes are frozen, transfer them to a heavy duty plastic freezer bag or a plastic container.

If you find yourself without fresh basil for a recipe, add a bit of basil olive oil.