One of our best selling gift items this holiday season has been Olio Nuovo, which just couldn’t be more perfect. It’s a beloved Italian tradition to share the “New Oil” or Olio Nuovo with close friends and family, making it the perfect holiday gift.
Here’s a recipe, just in time for those who are receiving Olio Nuovo and are wondering what to do with it. We love enjoying it raw and featuring it on complimentary simple foods like endive and goat cheese. This warm goat cheese salad with endive and toasted olive oil bread is absolutely perfect with chopped olives, a sprinkle of thyme and sea salt, and of course… a drizzle of Olio Nuovo!
8 rounds of goat cheese, sliced from a larger goat cheese log (no rind)
½ cup breadcrumbs
½ - ¾ cup Olio Nuovo, divided (possibly more)
1 teaspoon chopped fresh thyme
Sea salt to taste
8 thick slices of your favorite baguette for bruschetta
2-3 heads of endive
¼ cup chopped olives of choice (we use a mix of Kalamata and green Sicilian olives)
Preheat the oven to 375 degrees F.
Mix breadcrumbs with a pinch of sea salt and about a teaspoon of olive oil, just enough to lightly moisten the crumbs. Spread on a baking sheet and bake until golden and crispy, stirring a few times, about 5-10 minutes. Stir in the thyme.
Brush the goat cheese rounds with just enough olive oil to moisten them, and dip the goat cheese into the breadcrumbs until lightly coated. Place the breaded goat cheese onto a greased baking sheet and bake for about 5-8 minutes.
Brush the slices of baguette with olive oil and brown on each side in a pan over medium-low heat.
Spread about 8-10 endive leaves on each plate. Spread the chopped olives and drizzle Olio Nuovo over the endives with a touch of sea salt. Serve the goat cheese medallions on your bruschetta. Enjoy!