Ingredients
- One package of your favorite savory Biscotti di Vecchio, crumbled
- 6-8 leaves of fresh basil, finely chopped
- 6-8 leaves of fresh mint, finely chopped
- Handful of minced fresh Italian parsley
- 4 ripe tomatoes
- 1 small sweet red onion, thinly sliced
- 1 red pepper, thinly sliced (optional)
- 1 yellow pepper, thinly sliced (optional)
- 1 cucumber, sliced
- 1/4 cup pitted Kalamata olives (about 12 olives), either roughly chopped or halved

Vinaigrette:
- 1 teaspoon finely chopped garlic (about 1-2 cloves)
- Juice of one freshly squeezed lemon
- ¼ cup olive oil
- Salt and freshly ground black pepper

To make the Vinaigrette, in a medium bowl, mash the garlic with the salt until it forms a paste. Then using a small whisk, stream the olive oil into the garlic paste and add the lemon juice until combined. Season to taste with generous amount of black pepper. Set aside.

In a large bowl, combine all of the vegetables, onion, olives and herbs and toss together. Add the crumbled savory biscotti to the vinaigrette and toss until all of the biscotti pieces are evenly coated. Add to the vegetable mixture, toss and serve. Amazing!

Serves: 6 servings

Creamy Tomato Soup

Ingredients
- 4 tablespoons (1/2 cup) butter
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 stalk celery, diced
- 1 small carrot, diced
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
- ¼ cup all-purpose flour
- 3 tablespoons tomato paste
- 2 cans (28-ounces each) chopped tomatoes
- 2 cups organic chicken broth
- 1/2 teaspoon dried thyme
- 1/4 cup chopped fresh basil leaves
- 1/2 cup heavy cream, optional

In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, celery, carrot, and garlic, cook until softened, about 10 minutes. Season with salt and pepper. Stir in flour and tomato paste; cook 1 minute.

To saucepan, add thyme, broth, and tomatoes and bring to a boil; reduce heat and simmer, 30 minutes. Add fresh basil and heavy cream.

Using an immersion blender, puree soup in pot, leaving some of the tomatoes in chunks. Or, working in several batches, puree half of the soup in a conventional blender until smooth; return to pot. Season with salt and pepper.

To serve: ladle the hot soup into bowls and garnish with freshly grated cheddar cheese and fresh basil leaves. Enjoy with Biscotti di Vecchio’s Sun-Dried Tomato, Basil and White Cheddar savory biscotti.

Serves: 6 Servings

Spinach and Gruyere Frittata

This Italian egg dish is perfect for a Sunday brunch or when you're in the mood for something other than a traditional omelette or quiche. And perfect with your favorite savory Biscotti di Vecchio.

Ingredients
- 1/2 pound fresh spinach, washed and cooked
- 1/2 pound fresh arugula, washed and cooked
- 1 tablespoon olive oil
- 2 garlic gloves, finely minced
- 3 scallions, thinly sliced
- 1 small sweet red pepper, finely diced
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
- Salt and freshly ground black pepper to taste
- 5 large eggs
- 1 tablespoon heavy cream or whole milk
- 1/2 cup Gruyere cheese

Position a rack in the middle of the oven and preheat the oven to 450 degrees.

In a large, heavy, ovenproof skillet (10-inch cast iron skillet preferred), heat the olive oil over medium heat. Add the scallions, garlic and red pepper and cook for 1 minute. Add the spinach, arugula and thyme; season with salt and pepper and cook, stirring for about 2 minutes.

In a separate bowl, whisk the eggs and cream until frothy and then add 1/4 cup of the cheese. Add the eggs to the skillet and cook for 1 minute, and then sprinkle with the remaining cheese. Transfer the skillet to the oven and bake for about 12-15 minutes, or until the frittata is puffed up and slightly firm to the touch. It is best served hot from the oven. Enjoy!

Fabulous Cheesecake
with Biscotti Crust

(Coming soon!)