Here are Elsa and Copper enjoying exceptionally delicious hummus topped with a spoonful of Boscoli umami.
Like everyone else, we bought our first jar of Boscoli Family Olive Salad for making New Orleans Muffuletta sandwiches at home. For years now we’ve simply referred to it as Boscoli Umami because it adds incredible briny, tangy, oily, crunchy goodness to everything. It works like magic in so many ways–especially when you need a last minute appetizer or salad.
Here’s the actual ingredient list–olives, olive oil, celery, cauliflower, carrots, sweet peppers, capers, black olives and other spices. You can’t go wrong with that.
We’ve been going through it like crazy lately…
It’s just what a bland beige bowl of hummus needs. See above. Spoon it over a big summer sliced tomato salad. Sure, use it with fresh mootz too. It’s fantastic in a mayonnaisy slaw for burgers or a dog. For lunch, how about an open-faced cheese sandwich with sliced tomato and a big spoonful of the stuff. Or plop it on a regular toaster oven cheese toast. Blend it with softened cream cheese and/or goat cheese for a quick app to serve with crackers. A spoonful in tuna salad works like a charm. Try it on simple grilled tuna or swordfish. It’s like an olive oily sauce. Garbanzo bean tuna salad would kill for some of this. Spoon it on a bagel slathered with cream cheese. Blend it with chopped parsley and garlic to make a sort of olive chimichurri for a simple grilled steak. See my recipe for Boscoli Umami Caponata below. It’s a real showcase for Boscoli magic.
That’s enough to ponder right now. We’ll get back to you on this with more ideas. Anyone else have any?
- Thinly sliced zucchini, a few small ones
- Cherry tomatoes, about a pint
- 1 medium eggplant, peeled and cut into cubes (set in a colander, sprinkle with salt and let it sit for about 30 minutes, rinse and squeeze out the water)
- 1 medium onion, chopped
- 1 medium bell pepper, any color, chopped
- 3 cloves garlic
- Olive oil
- Kosher salt
- Boscoli Family Olive Salad
Toss the vegetables with olive oil and a sprinkling of salt on a rimmed baking sheet, roasting pan or in a foil pan.
To cook on the grill, cover the foil pan and cook in a covered hot grill until the vegetables are lightly charred and soft.
To roast in the oven, heat the oven to 400 F. Cook the vegetables until soft and lightly charred, about 30 to 40 minutes.
Cool and toss to taste with a few spoonfuls of Boscoli Family Olive Salad.
Add chopped fresh herbs like parsley, oregano and chives and a dash of hot pepper sauce, if you like.
Serve with bruschetta or crackers. Makes about 2 cups.
Pick your choice of vegetables and roast them in foil pans on the grill or on a baking sheet in the oven. The amounts are not critical, use what you've got handy.