The wonderful thing about my vinaigrettes is their versatility. A delicious twist to the simplest recipes! Try these quick and easy ideas:

Bread Dipper
Choose your favorite flavor.
Place in shallow dish so ingredients don’t separate.
Best with warm Italian bread or baguettes.

Tomato & Mozarella
A slice of fresh Mozarella Cheese topped with a Ripe Red Tomato slice. Drizzle with favorite vinaigrette and add fresh basil leaf.

Garlic Bread
Brush Garlic-Cilantro Vinaigrette on Italian loaf sliced lenthwise. Bake until lightly toasted.

Shrimp “Ceviche” Coctail
Mix cooked shrimp and minced red onion with Passion Fruit Vinaigrette. Chill for 1 hour. Enjoy!

Crab Tapa
Mix pre-cooked crab meat and fresh mango (bite-size). Mix with Mango Vinaigrette to taste and chill for 1 hour. Spoon on water crackers or fresh bread slighty toasted, crown with black seeded olives.

Asparagus Olé
Steam fresh asparagus until tender. Serve on toast, drizzle with your favorite vinaigrette. (Optional) add small slices of hard boiled egg. Top with red pimento slice (pre-cooked, jar or canned).

Fried Calamari
Slice fresh calamari rings, rinse and dry. Season flour, (salt, pepper to taste). Dip in flour and fry in olive oil until golden brown. Place on paper towel. Serve with your choice of vinaigrette as dip.

Tostones de Pana (Breadfruit fritters)
If you’re lucky enough to find Caribbean breadfruit in your area, try this delicious treat. Peel and slice firm, green breadfruit like a canteloupe. Remove soft center and seeds. Cut each slice into 2″ chunks. Fry in extra virgin olive oil in deep frying pan. Use enough oil so pieces slightly float. As they begin to brown remove from oil and drain on paper towel. In Puerto Rico we use a “tostonera” to crush and flatten each fritter before refrying. If not available, place paper towel on top and use a small saucer to flatten each piece. Place in hot oil again and remove when light brown. Sprinkle salt. Use you choice of vinaigrette as a dip