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We took three of our favorite things - apples, bacon, and chèvre - drizzled them with our most popular infused balsamic vinegar, then rolled them up in flaky crescent rolls and baked them. 

The result?

An irrestisble snack sized treat oozing with the perfect balance of sweet and salty flavor.

This recipe uses our Fig Balsamicselected for its juicy, complex flavor that's the perfect complement to nearly any dish. It pairs particularly well with chèvre and apples and is our most popular infused balsamic vinegar. Fig is an excellent choice, but this recipe can be adapted to include any of your favorite infused dark balsamics. We also suggest Vermont Maple, Pomegranate, or Dark Chocolate. The rolled shape makes these a perfect hand-held party snack, great for entertaining. 

Bacon Chèvre Roll Ups with Saratoga Olive Oil Co. Fig Balsamic Vinegar

 

 

Bacon Chèvre Roll Ups with Saratoga Olive Oil Co. Fig Balsamic Vinegar

 

Bacon Chèvre Roll ups with Fig Balsamic 

Ingredients:

8 oz. package of crescent rolls (8 pieces)

8 strips bacon

4 oz. log of chèvre

1 cup red apples, diced

1 Tbsp. Saratoga Olive Oil Co. Fig Balsamic Vinegar

 

Process:

1. Bake bacon strips in oven at 400 degrees for approximately 12 minutes. (Avoid making bacon too crispy so it can still be rolled easily.) 

2. Lay out crescent roll dough on a greased baking sheet. 

3. Add bacon, chèvre, apples and top with Fig Balsamic.

4. Roll up dough in a pocket - keeping the ingredients stuffed inside.

5. Bake at 375 degrees for approximately 10 minutes or until golden brown. 

Bacon Chèvre Roll Ups with Saratoga Olive Oil Co. Fig Balsamic Vinegar

 

 

 

Bacon Chèvre Roll Ups with Saratoga Olive Oil Co. Fig Balsamic Vinegar

 

 

Bacon Chèvre Roll Ups with Saratoga Olive Oil Co. Fig Balsamic Vinegar

 

Sunday Snack: Cheese & Balsamic Pairings

Posted Sunday Apr 20, 2014 in Sunday Snack by Jenna Brower | 0 Comments

Good cheese and good balsamic vinegar are a perfect match. Here are five of our favorite pairings. 

Saratoga Olive Oil Co. Cheese & Balsamic Vinegar Pairing 

Saratoga Olive Oil Co. Cheese & Balsamic Vinegar Pairing


1. Dark Chocolate Balsamic Vinegar & Bleu Cheese

Saratoga Olive Oil Co. Cheese & Balsamic Vinegar Pairing

2. Fig Balsamic Vinegar & Gouda

Saratoga Olive Oil Co. Cheese & Balsamic Vinegar Pairing 

3. Pomegranate Balsamic Vinegar & Chèvre 

Saratoga Olive Oil Co. Cheese & Balsamic Vinegar Pairing

4. Tangerine Balsamic Vinegar & Brie 

Saratoga Olive Oil Co. Cheese & Balsamic Vinegar Pairing

5. Vermont Maple Balsamic Vinegar & Cheddar 

Saratoga Olive Oil Co. Cheese & Balsamic Vinegar Pairing

Sunday Snack: Gorgonzola-Chèvre Scalloped Potatoes

Posted Sunday Apr 06, 2014 in Sunday Snack by Jenna Brower | 0 Comments

There are plenty of ways to make potatoes, but we’re confident scalloped potatoes is one of the best. And this recipe using two of our favorite types of cheeses - Gorgonzola andChèvre - and our French Garden Blend Sea Salt is sure to please!

 

Of all our different sea salts, French Garden Blend Sea Salt seemed like the ideal choice for this recipe. A blend of garlic, bell peppers, and onion makes this salt is one of our most popular and its herby flavor enhances any dish its added to, especially potatoes. Also consider using this salt as a rub for steak or chicken. 


Saratoga Olive Oil Co. Scalloped Potatoes - French Garden Blend Sea Salt

Saratoga Olive Oil Co. Scalloped Potatoes - French Garden Blend Sea Salt


The sauce, made from equal parts whole milk and heavy cream, give the potatoes a creamy texture. Chèvre, a more mild, creamy cheese, and Gorgonzola, a semi-soft, robust cheese, balance one another out - creating a harmonious blend for a cheese lover!

 

Saratoga Olive Oil Co. Scalloped Potatoes - French Garden Blend Sea Salt

 

Saratoga Olive Oil Co. Scalloped Potatoes - French Garden Blend Sea Salt


While this recipe requires some patience - the potatoes take approximately an hour and a half to bake - it’s certainly well worth the wait. The time allows the potatoes to become tender and absorb the cheesy cream sauce. Turn on the broiler in the last few minutes of baking to give the potatoes a crispy finish. Despite the lengthier cook time, the rest of the preparation is relatively quick and simple. These scalloped potatoes can serve as the side to a number of dishes, whether you’re grilling up a juicy steak or roasting a chicken. 


Saratoga Olive Oil Co. Scalloped Potatoes - French Garden Blend Sea Salt


 Gorgonzola-Chèvre Scalloped Potatoes

Ingredients:

3 lb russet potatoes

2 teaspoons Saratoga Olive Oil Co. French Garden Blend Sea Salt

4 oz chèvre

4 oz crumbled gorgonzola

1 cup whole milk

1 cup heavy cream

 

 

Process:

1. Slice peeled potatoes into 1/8-inch thick slices. Place in bowl of cold water.

2. Combine milk, heavy cream, cheese and 1 teaspoon French Garden Blend Sea Salt in bowl and mix thoroughly.

3. Drain and dry potatoes. In a large, buttered bowl (3 or 4 quart, or casserole dish) layer potatoes, pouring cheese mixture over each layer. Sprinkle each layer with remaining French Garden Blend Sea Salt. 

4. Cover with foil and bake at 350°F for 45 minutes. Remove foil and bake for an additional 45 minutes. 

5. For crispier potatoes, broil for 2-3 minutes. 


Saratoga Olive Oil Co. Scalloped Potatoes - French Garden Blend Sea Salt