We partnered with our Juan Scott, our Food and Beverage Manager at Prim and Proper to create an appetizer inspired by Brightland's AWAKE olive oil. We can personally confirm that it is very.good.
1 container full fat Ricotta
1 tsp finely chopped oregano
1 Tbs finely chopped fresh parsley
1 tsp sea salt
2 Tbs (divided) Brightland AWAKE olive oil
1/4 tsp lemon zest
1/4 tsp red chili flakes
Mix ricotta, herbs, salt, zest, 1Tbs olive oil and red chili flakes in bowl.
Allow flavors to permeate cheese at least 1 hour in the fridge, before serving drizzle with remaining tbs olive oil.
2 pints mini heirloom tomatoes (can substitute San Marzanos or other favorite cherry tomato)
1 Tbs basil chiffonade
1/4 tsp finely chopped fresh oregano
1 garlic cloves minced
2 Tbs Brightland AWAKE olive oil
1 Tbs white balsamic vinegar
Salt and pepper to taste
Cut tomatoes into quarters lengthwise, then again in half crosswise to make 8 pieces each tomato. Place in bowl with fresh herbs, garlic and olive oil, toss to coat evenly and place in fridge for at least 1 hour to allow tomatoes to marinate. Before serving, add balsamic vinegar and season with salt and pepper. Serve with slices of grilled bread.
*Chef's note: If you add the salt too early, it draws the water out of the tomatoes.