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Disclosure: As a member of the Pompeian Pantry Insiders Blogger Network, I am being compensated to do a series of 6 blog posts this year on Pompeian oils and vinegars. The comments in this post are 100% mine.
Did you hear about #PompeianHoliday on Facebook? Here are the details!
This holiday season Pompeian is helping families across the country immortalize their favorite holiday recipes by offering personalized bottles of Pompeian Extra Virgin Olive Oil – the first and only extra virgin olive oil to carry the USDA Quality Monitored Seal, complete with a customizable label and family photo – perfect for commemorating a treasured dish or gifting to a loved one this holiday season.
In honor of #PompeianHoliday month, the first 500 people to submit their recipes will receive a bottle of Pompeian Extra Virgin Olive Oil featuring their own recipe on the label. Click here to enter. -> http://on.fb.me/1xdDB4R Rules: http://bit.ly/1xdDmXw
Isn’t that cool!
Be sure to connect with Pompeian
for more recipes and product info!
Website: www.pompeian.com
Facebook: www.facebook.com/Pompeian
Twitter: www.twitter.com/PompeianOils
For my final Pompeian Olive Oil post this year, I’m sharing my Bruschetta recipe which is one of my husband’s favorite appetizers. This will be on the menu for Christmas Eve when we head over to my brother’s house to exchange gifts. This recipe couldn’t be any easier to prepare! Check it out!
- 8 plum tomatoes, finely diced
- 3 garlic cloves, minced
- 1/2 cup chopped, fresh basil leaves
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black ground pepper
- 2 (4.75 oz.) bags Panetini Oven Baked Italian Toast (Garlic Parmesan) or 2 boxes of Melba Toast
- In a large mixing bowl, combine the tomatoes, garlic, basil, oil, salt and pepper.
- Mix well, cover, and refrigerate until ready to serve.
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