Cargill has sponsored this post – Bruschetta Nachos made with Filippo Berio Culinary Selection Olive Oil is the perfect appetizer whether you’re looking for tailgating recipes or just something to snack on.
Why is Olive Important to Chefs?
Olive oil has been an essential part of cooking & culture for thousands of years. Olive oil is so vital that most Chefs 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 more robust flavor. When shelf space or food cost is a concern, having a large selection of olive oils isn’t always possible.
That’s when I chose 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 perfect for pan-frying, sautéing, grilling, baking, and roasting. It also works exceptionally well 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 will surely 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
- 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
- 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.