Bruschetta Nachos with Filippo Berio Culinary Selection Olive Oil

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This post has been sponsored by Cargill – Olive oil has been an important part of cooking & cultures for thousands of years. Olive oil is so important that most Chefs can agree that good olive oil can make all the difference in a dish. Not all olive oils are interchangeable and used in the same manner. Some have a higher smoke point while others have a stronger flavor. When shelf space or food cost is a concern, the ability to have a large selection of olive oils isn’t always possible.

That’s when I choose an olive oil like Filippo Berio Culinary Selection Olive Oil for its flavor consistency and versatility. Since it’s carefully crafted from extra virgin and select refined olive oils it is the perfect oil for pan-frying, sautéing, grilling, baking and roasting. It also works extremely well for use as a base for dressings, sauces, marinades, basting meats, pizza, and focaccia dough. It’s an excellent way to replace butter and other oils for a more flavorful alternative in sautéing and frying.

One of my favorite recipes to make using Filippo Berio Culinary Selection Olive Oil is Bruschetta Nachos. It merges traditional nachos with always trendy bruschetta into an appetizer that is sure to become a best-seller while maintaining a low food cost. The recipe is extremely simple and can be easily adjusted to be the star of any appetizer menu.

To learn more about Filippo Berio Culinary Selection visit Cargill.com/Foodservice

Bruschetta Nachos with Filippo Berio Culinary Selection Olive Oil

Ingredients
  

  • 1 bag 7 oz tortilla chips
  • 4 plum tomatoes seeded and chopped
  • 1 cup finely chopped white onion
  • 1 clove garlic minced
  • 2 tbsp Filippo Berio Olive Oil
  • 1/4 tsp each salt and pepper
  • 1 ball 4 oz buffalo mozzarella, sliced
  • 2 tbsp Filippo Berio Classic Balsamic Glaze
  • 1/4 cup torn fresh basil leaves

Instructions
 

  • Arrange tortilla chips on baking sheet. Combine tomatoes, onion, garlic, olive oil, salt and pepper; let stand for 10 minutes.
  • Scatter bruschetta mixture over tortilla chips, leaving any liquid in bottom of bowl. Arrange mozzarella slices over top.
  • Broil on high for 2 to 3 minutes or until cheese is melted.
  • Drizzle with balsamic glaze and sprinkle with basil.

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