Spring has sprung with these light and bright snack recipes.
Roasted pears with cinnamon, olive oil, and candied walnuts
Visit your local farmers market to pick up some fresh pears this recipe is yummy – and healthy if it is made with We Olive Extra Virgin Olive Oil! We love the taste of roasted pears with a dash of cinnamon and lemon.
- Whisk together 3 tablespoons of We Olive Extra Virgin Olive Oil, cinnamon, and lemon.
- Add sliced pears (we recommend half a pear per guest).
- Mix until the pears are coated and put them in the oven for 30-40 minutes or until soft.
- Serve them alongside our delicious ice cream with olive oil and top with candied walnuts. A sweetness of flavor!
Heirloom Tomato, Avocado and Burrata Salad on Grilled Garlic Toast
We adapted this recipe from How Sweet Eats and can be eaten for breakfast, lunch, and dinner. Check out the original recipe which has a delicious herb drizzle that we replace with our Fresh Basil Olive Oil to save some time. It is the perfect way to eat peak season heirloom tomatoes and avocado toast at the same time.
- 1 large baguette, sliced in half
- 6 tablespoons Fresh Garlic Olive Oil
- 3 to 4 heirloom tomatoes, thinly sliced
- 2 avocado, thinly sliced
- 1/2 red onion, thinly sliced
- 2 balls fresh burrata cheese
- fresh basil and oregano leaves for topping
- 1/3 cup Fresh Basil Olive Oil
Drizzle with We Olive Balsamic
Heat the grill on the highest setting. Once hot, place the bread cut-side down on the grates until golden brown and toasty. Remove from the grill and place on a large baking sheet. Drizzle the toast with the Fresh Garlic Olive Oil, about 3 tablespoons for each side. Layer on the sliced tomatoes and avocado. Liberally season the tomatoes and avocado at this point.
Add on the sliced red onion – as much or little as you’d like. Drizzle about half the Fresh Basil Olive Oil on now, then cover the top with pulled burrata. Drizzle the rest of the Fresh Basil Olive Oil on. Cover with fresh basil and oregano leaves. A sprinkle more of salt and pepper if you’d like – and serve!
Savory Yogurt with Balsamic Tomatoes & Cucumber
This savory yogurt recipe is satisfying and delicious and only 150 calories to boot! The Aged Balsamic Vinegar adds a sweet counterpoint to tangy Greek yogurt and robust EVOO. This is our go-to snack when we need an energy boost for an evening workout.
- 1/3 cup cherry or grape tomatoes, halved
- 1/3 cup cucumber, cut in bite-size chunks
- 1/2 tablespoon Aged Balsamic Vinegar
- 1/2 tablespoon Extra Virgin Olive Oil
- 1 tablespoon chopped fresh herbs, such as oregano, basil, parsley, and dill
- kosher salt and freshly ground pepper to taste
- 1/2 cup nonfat Greek yogurt
Combine the first 5 ingredients in a bowl and season with salt and pepper to taste. Spoon over yogurt and enjoy!