Cranberry Pear Balsamic Glazed Butternut Squash

• 1-2 lbs diced, peeled & seeded butternut squash
• 1/3 c Cranberry Pear White Balsamic Vinegar
• 1 tbs olive oil
• 3" sprig fresh rosemary, stripped from stem & chopped
• Salt & pepper to taste

Preheat oven to 375 degrees. In a large bowl, whisk olive oil & balsamic until thoroughly combined.  Add rosemary & squash & toss to coat. In a large roasting pan lined with parchment paper, arrange squash in single layer, drizzling any remaining marinade. Sprinkle liberally with salt & pepper. Roast for 30-35 min., stirring a few times until golden brown.

Vine & Olive

Tuscan Herb Roasted Red Pepper & Tomato Soup

• 2-28 oz cans of tomato puree
• 1/2 c white wine
• 2 c chicken stock
• 2 roasted red peppers
• 3 tbs Tuscan Herb Olive Oil
• 1 med, finely diced onion
• 4 large cloves minced garlic
• 1 bunch fresh basil
• 1 tsp dried oregano
• 1/2 c grated Romano Cheese
• 1 c heavy cream

In a med. heavy stock pot, heat 1 tbs. of Tuscan Herb Olive Oil over med. high heat. Add onion & sauté until translucent (about 3 min.). Add garlic & sauté for 1 min. Add the white wine & reduce by half.  Add stock, roasted peppers, puree, basil leaves & oregano. Lower heat to med. and simmer for 20 min. Remove from heat. Using a blender, puree soup in small batches until smooth & creamy. Add heavy cream & cheese. Stir to combine. Season with salt & pepper and garnish with basil & drizzle of Tuscan Herb Olive Oil.

Vine & Olive

Easy Bruschetta

• Heirloom tomatoes, chopped
• 2-3 tbsp. Basil Extra Virgin Olive Oil
• 2-3 tbsp. Garlic Extra Virgin Olive Oil
• 2-3 tbsp. Traditional dark balsamic
• Italian or French baguette

Slice baguette and brush with Garlic Extra Virgin Olive Oil.  Toast.  Toss chopped tomatoes and Basil Extra Virgin Olive Oil together. Spoon tomato mixture on to toasted bread slices.  Drizzle with Balsamic.

Vine & Olive