1 cup balsamic vinegar
¼ cup brown sugar
1–3 drops of Rosemary essential oil
1 large cantaloupe, cut into 1-inch cubes
1 lb. thinly sliced good-quality salami (we used
Tartufo Creminelli brand)
40 small mozzarella balls
1. Mix balsamic vinegar with brown sugar in a
saucepan over medium heat, stirring constantly
until sugar has dissolved. Bring to a boil,
reduce heat to low, and simmer until glaze is
reduced by half; about 20 minutes. Let cool and
add desired amount of Rosemary essential oil.
2. Onto small cocktail skewers, thread
prosciutto, mozzarella, and melon cubes. Place
on a serving platter. Drizzle with balsamic
reduction and serve immediately.
1 loaf thinly sliced artisan multigrain bread
1–2 avocados
1 wedge semi-soft cheese with herbs (we used
Fromage d’Affinois), room temperature
1 British cucumber
1 small package microgreens
Salt and pepper, to taste
1. Using a mini food processor, puree
the tomato; you should have about
1/2 cup. In a small bowl, whisk
together tomato puree, minced garlic,
champagne vinegar, olive oil, and Basil
essential oil. Season to taste with
salt and pepper. Add sugar to taste if
desired.
2. Trim ends from zucchini and summer
squashes. Using a spiralizer fitted
with the small shredder blade, cut the
zucchini and squash into spaghetti-like
spiral strands, using kitchen shears to
cut the curls every 3 or 4 rotations.
3. Transfer zucchini and squashes to
a large bowl. Add radishes, shallots,
and cherry tomatoes. Add vinaigrette to
taste and toss to evenly distribute. Top
with parmesan shavings and sunflower
seeds and serve immediately. Serves 8.
1. Slice cucumber, pat to dry. Set aside. Lay
out bread slices. Mash avocados, adding 1 drop
of Thyme essential oil plus salt and pepper to
taste.
2. Spread bread slices with cheese then
avocado mixture. Place cucumber slices on top
and sprinkle with more salt and pepper. Add a
flourish of microgreens and serve immediately.
For more recipes visit
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