INGREDIENTS:

• 2 cans (400g) Molinera Peeled Tomatoes
• 2 cloves garlic, minced
• ¼ cup Molinera Extra Virgin Olive Oil
• 1 tsp. Molinera Balsamic Vinegar
• Sprig of basil leaves, chopped 
• Salt and pepper
• French bread or baguette, 9-10 slices

PROCEDURE: 

1. Drain and roughly chop the peeled tomatoes and place them in a bowl. Add the garlic, 1 tbsp. extra virgin olive oil, and balsamic vinegar. Mix to combine.
2. Toss in the basil, and season with salt & pepper. Add more salt and pepper according to your taste. 
3. Lightly coat the French bread slices with extra virgin olive oil, and toast until golden brown. 
4. Use a spoon to gently top the toasted bread with the tomato mixture. Drizzle with the remaining extra virgin olive oil. 

INGREDIENTS:

• 1⁄4 cup Molinera Pure Olive Oil
• 1⁄2 kilo shrimps, peeled
• 1⁄2 head garlic, sliced or crushed
• 2 pcs. chili pepper
• 1 tsp. chopped parsley
• 1 tsp. salt
• Paprika

PROCEDURE:

1. In a frying pan, heat the pure olive oil, then fry the crushed garlic and whole chili peppers. 
2. When garlic is lightly browned, add the shrimps and parsley. Stir fry until shrimps are done. Be careful not to overcook them. Season with salt and paprika.
3. Transfer to a heatproof dish and serve while the oil is still boiling hot.

TIP:

If you want the dish to be extra spicy, slice or cut the chili peppers into halves.

INGREDIENTS: 

• 6-8 slices of bread (1 loaf of French bread sliced diagonally in 1” thickness or 3-4 large pan de sal, halved)
• 1 tbsp. Molinera Capers
• 1 tbsp. Molinera Black Pitted Olives
• 1⁄2 tbsp. Molinera Extra Virgin Olive Oil
• 1⁄2 tsp. Molinera Red Wine Vinegar
• 6-8 anchovies fillet
• 1/2 red chili sliced thinly
• 1 tbsp. fresh basil chopped finely 
• Salt and pepper

PROCEDURE:

1. In a bowl, mix all the ingredients well except for the bread and anchovies. Let stand for 10 minutes.
2. Toast the bread and spoon the mixture over the bread.
3. Top the bread with the anchovies.

INGREDIENTS:

• 1 stick (1/2 cup) butter
• 1 can Molinera Pimiento chopped finely
• 1 cup grated cheddar cheese

PROCEDURE:

1. Place butter in a deep bowl and let it stand at room temperature for 10-20 minutes to soften.
2. When the butter is soft, cream the butter.
3. Mix the finely chopped pimiento with the creamed butter. Add the grated cheddar cheese to the butter mixture.
4. Add salt to taste.
5. Spread on sliced French bread or pan de sal