Page 4 - EI HOLIDAY CATALOG 2018

A
Jacobsen Salt
from the United States
A. 7045622 12/3.5 oz.
Black Garlic Infused Salt
B. 7045629 12/5 oz.
Black Pepper Infused Salt
B
San Giuliano
C. 7045598
Garlic Infused Salt
D. 7045609
Rosemary Infused Salt
E. 7045611
12/5 oz.
12/5 oz.
12/3.5 oz.
from Italy
A. 6385056
Roasted Tomatoes
B. 7047976
Roasted Onions
C. 4751208
Roasted Artichokes
D. 7047975
Roasted Peppers
E. 7047972
Artichoke Spread
12/11.28 oz. 12/11.28 oz. 12/11.28 oz. 12/11.28 oz. 12/4.59 oz.
C
Oregon Pinot Noir Infused Salt
F. 7045476 8/7.3 oz.
Jacobsen Salty Caramel
G. 7045472 8/7.3 oz.
Jacobsen Salty Black Licorice
Bella Sun Luci
from the United States
A. 7043591 6/1.44 lb. Sun Dried Tomato Risotto
B. 7043589 6/1.44 lb. Cranberry Almond Risotto
C. 7043602 6/1.22 lb.
Sun Dried Tomato Risotto with
Wild Mushrooms
D. 7043604 12/6.5 oz.
Sun Dried Tomato Halves in
Olive Oil
E. 7043621 12/6.5 oz.
G
E
D
A
• 8 ounces cream cheese
A
• 3 large garlic cloves pressed or diced
• 1 cup canned artichoke hearts, diced
• 6 Bella Sun Luci Sun Dried Tomato Halves, diced
•1⁄ cupfreshshreddedParmesancheese 3
B
E
F
C
D
Sundried Tomato Pesto
E
2
B
• 1 1⁄2 Tablespoon fresh basil leaves, diced
• 1⁄2 teaspoon dried Italian seasoning
• 1⁄4-1⁄2 teaspoon cayenne pepper (optional) • Salt and pepper to taste
C
D
Bella’s Sun Dried Tomato Artichoke Dip
In a glass 9-inch pie pan mix
together the cream cheese,
garlic, and artichoke hearts. Add
the Bella Sun Luci Sun Dried
Tomatoes, Parmesan cheese and
basil and stir until well blended.
Smooth dip with a spatula so
dip is an even layer in pan.
Sprinkle top with the Italian
seasoning and cayenne pepper
(to taste). Bake at 375o degrees
for 16-18 minutes. Dip should be
golden brown on top. Remove
from the oven, let cool for 5 minutes and enjoy!
HOLIDAY GIFT SELECTIONS | DELIVERY October 8th-November 16th