Thumbprint Cookies

Goat Cheese Bruschetta

Pasta a la Puttanesca

Artichoke Dip

Welcome to Mediterranean Organic®'s Recipe Collection! We've added some of our favorites below.

Thumbprint Cookies

• 2 sticks unsalted butter, softened

• ½ cup granulated sugar

• 1 egg

• 1 Tbsp. grated lemon peel

• 1 Tbsp. fresh lemon juice

• ¼ tsp. salt

• 2 ½ cups all purpose flour

• 6 Tbsp. Mediterranean Organic® fruit preserves or marmalades

Preheat oven to 350°. Beat together butter and sugar until fluffy. Beat in egg, lemon peel, lemon juice and salt. Stir in 2 cups of flour; use additional flour if needed to make a firm dough that holds together. Form into 36 1" balls; place on lined or greased cookie sheets about 1 inch apart. Using finger or a deeply rounded measuring spoon, make a deep dent in each cookie. Fill with 1 tsp. jam. Bake until cookie is firm and lightly browned, about 20 minutes.

Tip: Use several different flavors of jam for a more colorful presentation.

©2004 Davis Food Co-op

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Goat Cheese Bruschetta

• bruschetta

• semi-soft goat or other cheese

• Mediterranean Organic® Fire-Roasted Red or Yellow Peppers

Grill a thick slice of bruschetta. Add goat cheese or your favorite cheese, and heat until melting. Finally, add our a piece of our delicious Fire Roasted Sweet Red or Yellow pepper to the top. We find that adding a cool pepper direct from the jar to the warm cheese makes for an exceptional taste. Enjoy!

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Pasta a la Puttanesca
Italian folklore credits this sauce to the "ladies of the night" who had to prepare food very quickly between engagements. This quick sauce has the depth and flavor of a professional preparation - especially when you use Mediterranean Organic®!

• 1 28-ounce can diced peeled tomatoes in juice

• 1 1/4 cups finely chopped onion

• 1 1/2 tablespoons minced garlic

• 12 Mediterranean Organic® Kalamata Olives (pitted) chopped

• 1 6 oz jar Mediterranean Organic® Sundried Tomatoes

• 1 1/2 tablespoons drained Mediterranean Organic® Wild Capers

• 1 1/2 tablespoons chopped anchovy fillets (optional)

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/8 teaspoon dried crushed red pepper

Drain tomatoes, reserving juice. Bring juice to boil in large saucepan. Add onion and garlic. Reduce heat and simmer for 10 minutes. Add tomatoes, olives and next 6 ingredients. Partially cover pot and simmer sauce until thickened slightly, about 20 more minutes. Season with salt and pepper.

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Artichoke Dip

• 2 8-ounce packages cream cheese, room temperature

• 1/3 cup sour cream

• 1/4 cup mayonnaise

• 1 tablespoon fresh lemon juice

• 1 tablespoon Dijon mustard

• 1 garlic clove, minced

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon hot pepper sauce

• 2 16 oz cans Mediterranean Organic Artichoke Hearts, drained

• 1 cup grated mozzarella cheese (about 2 1/2 ounces)

• 3 green onions, finely chopped

• 2 teaspoons minced seeded jalapeño chili

Using an electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, mozzarella cheese, green onions and jalapeño. Transfer to 11x7x2-inch glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 400°F. Bake dip until bubbling and brown on top, about 20 minutes. Serve hot dip with pita chips. Serves 8.

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