Old World Favorites Gift Set Recipes

Old World Favorites Gift Set

We Sicilians take our ingredients and flavors seriously. Basil, fig, traditional balsamic…these flavors and more are what make our dishes family favorites. The recipe Sigona’s Tuscan Herb Olive Oil + Sigona’s Fig Balsamic is one of our favorite party bites. You can find these gift sets in our stores or buy it online!

60ml bottles included in this gift set:

  • Traditional 12-Year Aged Balsamic
  • Tuscan Herb Oil
  • Strawberry Balsamic
  • Basil Oil
  • Fig Balsamic
  • Garlic Oil
Serving suggestion for a pairing of Sigona’s Tuscan Herb Olive Oil + Sigona’s Fig Balsamic.

Tuscan Herb Toasts with Chèvre, Arugula and a Fig Balsamic Reduction

If you’re not a fan of goat cheese, we recommend a crème fraîche or just cream cheese. Either way, your taste buds will dance with delight at the combination of these simple ingredients. The arugula gives the bite a peppery punch that is lovely paired with our Tuscan herb olive oil and the sweetness of the fig balsamic reduction. Serves 4 as an hors d’oeuvres.  

What you need: 

  • 1/4 cup Sigona’s Fig Balsamic, divided
  • 8 to 12 slices of a sweet baguette, about 1/4-inch thick
  • Sigona’s Tuscan Herb Olive Oil, for brushing
  • Arugula, 2 to 3 leaves per toast
  • Spreadable goat cheese, known as chèvre, or an alternative spreadable cheese, such as crème fraîche or cream cheese
  • Dried black mission figs, quartered 

Directions: Add the balsamic to a small sauce pan over medium-high heat. Bring to a boil then reduce to low and simmer for 5 to 7 minutes, stirring occasionally. The reduction is done when it is reduced by nearly half and nicely coats the back of a spoon. Note: The balsamic will continue to thicken and reduce when removed from heat. A good consistency will resemble thick chocolate syrup. Set aside to cool. 

Heat an indoor grill pan or griddle over high heat. 

Brush both sides of the slices with Tuscan herb oil and grill for about 1 minute per side, turning once, so the outside is just crisp-brown. Remove to a plate and set aside.

Place 2 or 3 leaves of arugula on top of each toast. Gently spread a generous teaspoon or more, to taste, of the cheese on the arugula and place a piece of the cut fig on top. 

Arrange the toasts on a serving dish. Use a spoon to drizzle some of the fig balsamic reduction on top of each toast. Serve.

Recipe suggestion for a pairing of Sigona’s Basil Oil + Sigona’s Strawberry Balsamic.

Springtime Insalata Caprese with Basil Oil and a Strawberry Balsamic Reduction

Fresh, surprising, herbaceous and perfect for spring! This makes for a delightful appetizer or even a side salad. You may be wondering about strawberries and mozzarella, but it’s our Sigona’s Basil Oil that brings the whole dish together, paired with the syrupy sweet strawberry balsamic reduction. Adapted from The Olive Oil & Vinegar Lover’s Cookbook. Serves 2 to 4. 

Ingredients: 

  • 1/4 cup Sigona’s Strawberry Balsamic
  • 8 oz. fresh, pearl-sized mozzarella
  • 1 pint fresh strawberries, hulled and sliced
  • 2 Tbsp Sigona’s Basil Oil, divided
  • About 10 small fresh basil leaves, or a few large leaves, chopped
  • Salt and pepper

Directions: Add the balsamic to a small sauce pan over medium-high heat. Bring to a boil then reduce to low and simmer for 5 to 7 minutes, stirring occasionally. The reduction is done when it is reduced by nearly half and nicely coats the back of a spoon. Note: The balsamic will continue to thicken and reduce when removed from heat. A good consistency will resemble thick chocolate syrup. Set aside to cool.

Toss the strawberries and mozzarella with 1 tablespoon basil oil, season with salt and pepper. Spread out the berries and cheese on a serving tray and then add the basil leaves. 

Drizzle the entire dish with the remaining basil oil and the reduced strawberry balsamic. Serve as is or provide small skewers. 

Recipe suggestion for a pairing of Sigona’s Garlic Oil + Sigona’s 12-year-aged Balsamic.

Garlic Roasted Mini Peppers with Toasted Panko and 12-Year-Aged Balsamic

This appetizer will satisfy your desire for something with crunch in a healthier way than chips! Roasting the peppers in oil helps infuse them with flavor as they soften, and the seasoned, toasted panko is simply perfection. Drizzled with our sweet, syrupy 12-year-aged balsamic, this appetizer is sure to impress. Inspired by Bobby Flay Fit. Serves 8 to 10. 

Peppers:

  • About 10 to 12 mini sweet peppers, halved lengthwise and seeded 
  • 1 Tbsp Sigona’s Garlic Oil

Panko: 

  • 2 Tbsp Sigona’s Garlic Oil 
  • 1 tsp dried basil or other mixed herbed pasta sprinkle
  • 1/2 cup panko, gluten-free or regular
  • Salt and pepper, to taste

Topping:

  • Sigona’s 12-Year-Aged Traditional Balsamic
  • Chopped fresh basil

Directions: Preheat oven to 425ºF. 

Toss the prepared peppers in a bowl with one tablespoon olive oil then spread out in an even layer, cut-side up, on a foil-lined baking sheet. Roast for 7 to 10 mins or until they’re softened yet maintain their shape. The bottom sides will have browned a bit. Transfer to a serving tray, cut-side up, and set aside.

Heat 2 tablespoons olive oil in a medium skillet over medium to medium-high heat. Add the panko, salt and pepper. Toast, stirring constantly, until golden brown, about 2 to 3 minutes, being careful that it doesn’t burn. Check seasoning, adjust as necessary. Transfer to a bowl or plate and set aside. 

Add a spoonful of the toasted panko to the bowl of each pepper half on the serving tray. Just before serving, drizzle the dish with a couple tablespoons of balsamic and sprinkle with chopped basil. 

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