Recipe Development & Brand Content Production
I help brands turn products into stories people want to cook, save, and share.
Recipe Development & Brand Content Production
I help brands turn products into stories people want to cook, save, and share.
Recipe Development & Brand Content Production
I help brands turn products into stories people want to cook, save, and share.
Recipe Development & Brand Content Production
I help brands turn products into stories people want to cook, save, and share.
Recipe Development & Brand Content Production
I help brands turn products into stories people want to cook, save, and share.
Recipe Development & Brand Content Production
I help brands turn products into stories people want to cook, save, and share.
Recipe Development & Brand Content Production
I help brands turn products into stories people want to cook, save, and share.
Recipe Development & Brand Content Production
I help brands turn products into stories people want to cook, save, and share.
Through recipe development and visual storytelling, I create content that feels true to your brand and works beautifully across web, social, and campaigns.
My goal is to bring your brand to life visually. Every recipe, setting, color palette, and composition is shaped around your voice, audience, and goals.
I love the process of translating a brand’s identity into food stories that feel natural, approachable, and engaging. From early concepts to final delivery, I focus on creating cohesive content libraries that help brands connect with their customers in real, everyday moments.
A Look at California Olive Ranch
California Olive Ranch partnered with me to develop a collection of recipes and visual content that could live across web, social, and marketing campaigns — all rooted in real, everyday cooking moments.
The goal was to create content that felt approachable, ingredient-forward, and distinctly California: food you actually want to make, share, and come back to.
→ Recipe development tailored to brand positioning
→ Creative direction and concept development
→ Food styling and prop direction
→ Photography for web, social, and campaigns
→ Content designed for long-term brand use
Each recipe was created with three goals in mind:
✔ Showcase the product in a natural, appealing way
✔ Inspire everyday cooking
✔ Generate a cohesive content library the brand can use long-term
recipes
Made with California Olive Ranch Balsamic Vinaigrette & Reserve Miller’s Blend Olive Oil
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Serves: 4–6
Sweet, earthy beets are roasted in California Olive Ranch Balsamic Vinaigrette until tender and caramelized, then served over creamy whipped ricotta blended with lemon and olive oil. Vibrant, elegant, and rich with contrast, this dish makes a beautiful winter side or starter—perfect for Valentine’s-adjacent meals.
Ingredients
Roasted Beets
2 lbs beets, scrubbed and trimmed
¼ cup California Olive Ranch Balsamic Vinaigrette
Salt
Freshly ground black pepper
1 cup whole-milk ricotta
Zest of ½ lemon
1–2 Tbsp fresh lemon juice
2–3 Tbsp California Olive Ranch Reserve Miller’s Blend Olive Oil
Fresh herbs (such as thyme or parsley), for garnish
Instructions
- Roast the beets. Preheat oven to 400°F (200°C). Wrap beets tightly in foil with the balsamic vinaigrette, a pinch of salt, and freshly ground black pepper. Place on a baking sheet and roast for 40–45 minutes, until beets are tender when pierced with a knife. Remove from the oven and let cool slightly. Remove skins, then slice beets into wedges or rounds.
- Make the whipped ricotta. In a bowl, food processor or blender, blend ricotta with lemon zest, lemon juice, olive oil, and a pinch of salt until smooth and creamy. Adjust seasoning to taste.
- Assemble and serve. Spread whipped ricotta onto a serving platter. Arrange roasted beets on top and garnish with fresh herbs.
Tip
Serve the beets slightly warm against the cool, whipped ricotta for the best contrast in flavor and texture. For a vibrant finishing touch, blend a small wedge or slice of roasted beet with a bit of olive oil until smooth, then drizzle lightly over the ricotta and beets for added color and visual impact.
Our Team
Made with California Olive Ranch Reserve Arbosana Olive Oil
Prep Time: 15 minutes
Cook Time: 10 minutes
Serves: 2–4
Crisp-skinned salmon is paired with fennel and fresh citrus for a bright, elegant dish that feels both light and satisfying. Finished with a generous drizzle of olive oil, this simple recipe highlights clean flavors and seasonal ingredients.
Ingredients
2–4 salmon fillets, skin-on
Ssalt and freshly ground black pepper
2 Tbsp California Olive Ranch Reserve Arbosana Olive Oil, plus more for finishing
1 large fennel bulb, trimmed and thinly sliced or shaved
1–2 citrus fruits (such as orange, blood orange, or grapefruit), peeled and sliced
Juice of ½ lemon
Fresh herbs (such as parsley or dill), for garnish
Flaky sea salt, for finishing
Instructions
- Pat salmon dry and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Add salmon skin-side down and cook 4–6 minutes until skin is crisp. Flip and cook 2–3 minutes more. Remove from heat.
- In a bowl, toss fennel and citrus with lemon juice, a drizzle of olive oil, and a pinch of salt.
- Arrange fennel and citrus on a platter, top with salmon, and finish with olive oil, herbs, and flaky salt.
Tip: For extra flavor, briefly warm the fennel and citrus in the pan after removing the salmon, using the residual heat and olive oil.
Our Team
Made with California Olive Ranch 100% California Extra Virgin Olive Oil
Prep Time: 15 minutes
Bake Time: 35–40 minutes
Serves: 8–10
This Italian-style chocolate olive oil cake is rich, deeply chocolatey, and surprisingly light. Made with cocoa powder, almond flour, and California Extra Virgin Olive Oil, it has a tender crumb and balanced sweetness. Chopped dark chocolate folded into the batter adds richness and helps keep the cake moist, making it an easy, elegant dessert for winter gatherings or a cozy night in.
Ingredients
¾ cup all-purpose flour
¼ cup almond flour
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
3 large eggs, room temperature
¾ cup granulated sugar
½ cup California Olive Ranch 100% California Extra Virgin Olive Oil
¾ cup whole milk or plain yogurt
1 tsp vanilla extract
(Optional 2–3 Tbsp fresh citrus juice, orange or blood orange)
½–¾ cup chopped dark chocolate or chocolate chips
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly oil the sides.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a large bowl, whisk eggs and sugar until smooth and slightly pale. Slowly whisk in olive oil, followed by milk (or yogurt), vanilla extract, and citrus juice if using.
- Combine: Add dry ingredients to wet ingredients and mix just until combined. Do not overmix. Fold in chopped chocolate.
- Bake: Pour batter into prepared pan and smooth the top. Bake for 35–40 minutes, until the center is just set and a toothpick inserted comes out with moist crumbs.
- Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
recipes
Light, creamy, and gently citrusy, this blood orange semifreddo pairs bright winter citrus with the richness of olive oil. An elegant make-ahead dessert that feels indulgent yet fresh, perfect for special dinners or Valentines celebrations.
Ingredients
1 cup heavy cream, cold
3 large eggs, separated
½ cup granulated sugar, divided
Zest of 1 blood orange
â…“ cup fresh blood orange juice
¼ cup California Olive Ranch Chef’s Bottle Olive Oil
½ tsp pure vanilla extract
Pinch of fine sea salt
Instructions
- Whip the cream. In a large bowl, whip the heavy cream to soft peaks. Refrigerate until ready to use.
- Prepare the egg yolk mixture. In a heatproof bowl, whisk egg yolks with half of the sugar. Set the bowl over a saucepan of gently simmering water and whisk continuously for 3–4 minutes, until the mixture is slightly thickened and warm to the touch. Remove from heat.
- Add flavorings. Whisk in blood orange zest, blood orange juice, olive oil, vanilla extract, and salt. Set aside to cool slightly.
- Whip the egg whites. In a clean bowl, beat egg whites to soft peaks. Gradually add the remaining sugar and continue beating until glossy and just stiff.
- Fold the semifreddo. Gently fold the whipped cream into the yolk mixture. Once combined, carefully fold in the whipped egg whites, keeping as much air in the mixture as possible.
- Freeze. Pour the mixture into a parchment-lined loaf pan. Smooth the top, cover, and freeze for at least 6 hours or overnight, until set.
- Serve. Slice and serve straight from the freezer, or let sit at room temperature for 5 minutes for a softer texture. Finish with fresh blood orange segments, a squeeze of olive oil, and a pinch of flaky sea salt.
Tip: for the cleanest slices, dip a sharp knife in hot water and wipe dry between cuts.
recipes
Made with California Olive Ranch Lemon Balsamic Vinaigrette
Prep Time: 15 minutes
Serves: 4
Bright and refreshing, this winter citrus salad pairs juicy citrus with creamy avocado and toasted nuts for a dish that feels light yet satisfying. Finished with California Olive Ranch Lemon Balsamic Vinaigrette, it’s a simple, vibrant salad perfect for January meals.
Ingredients
3–4 citrus fruits (such as oranges, blood oranges, grapefruit, tangerine)
2 ripe avocados
¼ small red onion, thinly sliced
¼ cup toasted nuts (almonds, pistachios, or walnuts)
Kosher salt and freshly ground black pepper
California Olive Ranch Lemon Balsamic Vinaigrette
Instructions
- Prepare the citrus: Peel citrus and slice into rounds or supremes, removing any seeds.
- Slice the avocados: Halve, pit, and slice avocados.
- Assemble the salad: Arrange citrus and avocado on a platter. Scatter red onion and toasted nuts over the top.
- Dress and serve: Drizzle with California Olive Ranch Lemon Balsamic Vinaigrette. Season with salt and freshly ground black pepper to taste. Serve immediately.
recipes
Roasted figs in a honey balsamic glaze served with goat cheese, warm baguette slices and California Olive Ranch extra virgin olive oil. It doesn’t get much better (and easier) than that! Perfect for an easy fall appetizer (also ** petitioning for a fig emoji)
Ingredients-
10 figs, cut in half
2 tbsp balsamic vinegar
1 tbsp honey
1 tbsp California Olive Ranch extra virgin olive oil
Pinch of flakey sea salt
Fresh thyme sprigs, optional
to serve-
toasted warm baguette or ciabatta, sliced
goat cheese or burrata
Directions-
- Preheat oven to 425 degrees F
- Add figs to an oven proof pan
- Drizzle with olive oil, honey and balsamic vinegar
- Mix till figs are coated
- Top with flakey sea salt and fresh thyme sprigs
- Roast in the oven until figs are softened, about 15-20 minutes
- Serve with goat cheese or burrata and warm fresh bread
recipes
COR 100% CA Glass Bottle
1 whole chicken about 3 ½ pounds
3 tablespoons butter melted
½ cup EVOO
1 teaspoon salt
½ teaspoon black pepper
1 bunch thyme + 1 tablespoon fresh thyme
1 head garlic sliced in half horizontally
½ onion
Lemon slices for serving
Instructions
- Preheat the oven to 400°F.
- Pat the chicken dry with paper towel, remove the giblets, tuck the chicken wings underneath the breast and tie the legs together with kitchen twine.
- In a small bowl, combine the melted butter, salt, pepper and thyme. Use your hands to rub the butter mixture all over the chicken, making sure to get underneath the skin as well.
- Stuff the garlic, onion and thyme sprigs inside the chicken cavity.
- Pour olive oil all over chicken
- Place the chicken on a large baking dish and roast in the oven breast side up until the skin is golden brown and a thermometer inserted in the chicken reads 165°F, about 60-75 minutes.
- Spoon the juices and oil from the bottom of the baking dish over the chicken and allow the chicken to rest for 15 minutes before carving.
recipes
Made with California Olive Ranch Apple Cider Vinaigrette
Prep Time: 20 minutes
Cook Time: 40 minutes
Serves: 4–6
This winter-ready salad balances hearty farro and roasted squash with tender greens, toasted walnuts, and shaved Parmesan. Tossed with California Olive Ranch Apple Cider Vinaigrette, it’s satisfying, seasonal, and full of fresh flavor.
Ingredients
1 cup uncooked farro
2 cups water or broth
1 small butternut squash, peeled and cut into ½-inch cubes
Olive oil, for roasting
Kosher salt and freshly ground black pepper
1 bunch kale, stems removed and leaves chopped
½ cup toasted walnuts, roughly chopped
½–¾ cup shaved Parmesan cheese
California Olive Ranch Apple Cider Vinaigrette
Optional: lemon zest, for finishing
Instructions
- Cook the farro: Rinse farro and add to a medium saucepan with water or broth. Bring to a boil, reduce heat, and simmer until tender but still chewy, about 20–25 minutes. Drain if needed and set aside.
- Roast the squash: Preheat oven to 400°F. Toss squash with olive oil, salt, and pepper. Spread in an even layer on a baking sheet and roast for 35–40 minutes, stirring once, until tender and lightly caramelized.
- Prepare the greens: Place the kale in a large bowl with a small drizzle of olive oil and a pinch of salt. Massage gently until softened and deep green in color.
- Toast the walnuts: Add the walnuts to a dry skillet over medium heat and cook, stirring frequently, until fragrant and lightly golden, 3–5 minutes. Let cool before chopping.
- Assemble the salad: Add cooked farro, roasted squash, toasted walnuts and shaved Parmesan to the bowl with the kale. Drizzle with California Olive Ranch Apple Cider Vinaigrette. Toss gently to combine.
- Finish and serve: Finish with lemon zest if desired. Taste and adjust seasoning before serving.
Tip
This salad can be served warm or at room temperature and is great for meal prep. Roast the squash and cook the farro ahead of time, then assemble just before serving. For a twist, swap the shaved Parmesan for pomegranate arils to add bright pops of color and a hint of sweetness.
recipes
Made with California Olive Ranch 100% California Olive Oil
Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 4–6
This olive oil–braised chicken is simple, comforting, and full of flavor. Bone-in chicken thighs are gently simmered with garlic and lemon until tender, creating a cozy, weeknight-friendly dish that feels both rustic and refined.
Ingredients
6 bone-in, skin-on chicken thighs
Salt and freshly ground black pepper
¼ cup California Olive Ranch 100% California Olive Oil
6 cloves garlic, lightly smashed
1 lemon, thinly sliced (seeds removed)
¾ cup chicken broth or water
1–2 sprigs fresh thyme or rosemary
Instructions
- Season the chicken: Pat chicken thighs dry and season generously on both sides with salt and black pepper.
- Brown the chicken: Heat olive oil in a large skillet or Dutch oven over medium heat. Add chicken skin-side down and cook for 6–8 minutes, until the skin is golden and crisp. Flip and cook for 2 minutes more. Transfer chicken to a plate.
- Build the braise: Reduce heat to medium-low. Add garlic to the pan and cook gently for 1–2 minutes, just until fragrant. Add lemon slices and stir briefly. Pour in chicken broth (or water), scraping up any browned bits from the bottom of the pan. Return chicken to the pan and add herb sprigs.
- Braise: Cover and simmer gently for 30–35 minutes, until the chicken is tender and cooked through.
- Finish and serve: Remove from heat and taste the sauce, adjusting seasoning as needed. Serve chicken with spoonfuls of the lemony olive oil braising liquid.
Tip
Serve with crusty bread, roasted vegetables, or simple greens to soak up the olive oil–rich sauce.
recipes
Made with Avocado Oil
Prep Time: 15 minutes
Bake Time: 18–22 minutes
Serves: 10–12 muffins
These wholesome muffins are packed with shredded carrots, dates, and made with a blend of avocado and olive oil for a moist, tender crumb. Sweet, simple and satisfying, they’re perfect for make-ahead breakfasts or an easy afternoon snack.
Ingredients
1½ cups all-purpose flour (or whole wheat, spelt, or a mix)
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp salt
2 large eggs
½ cup avocado olive oil blend
½ cup maple syrup or honey
½ cup yogurt
1 tsp vanilla extract
1 cup grated carrots (about 2 medium carrots)
½–¾ cup chopped dates
Instructions
- Preheat the oven: Preheat oven to 350°F. Line a muffin tin with paper liners or lightly grease.
- Mix the dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix the wet ingredients: In a separate bowl, whisk eggs, avocado olive oil blend, maple syrup, yogurt, and vanilla until smooth.
- Combine: Pour wet ingredients into dry ingredients and mix just until combined. Do not overmix.
- Fold in carrots and dates: Gently fold in grated carrots and chopped dates until evenly distributed.
- Bake: Divide batter evenly among muffin cups about ¾ full. Bake for 18–22 minutes, until muffins are set and a toothpick inserted in the center comes out clean.
- Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
recipes
Made with California Olive Ranch 100% California Olive Oil
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Serves: 4–6
These roasted winter vegetables are caramelized until tender and golden, then finished with a warm garlic and herb olive oil for extra flavor and brightness. Cozy, colorful, and easy to prepare, this versatile side dish is perfect for winter meals.
Ingredients
Roasted Vegetables
3 carrots, cut into 1-inch pieces
1 small sweet potato, peeled and cut into 1-inch pieces
1 small winter squash (such as butternut or delicata), peeled, seeded, and cut into 1½-inch pieces
3–4 beets, peeled and cut into ½-inch pieces
3 Tbsp California Olive Ranch 100% California Olive Oil
Kosher salt
Freshly ground black pepper
Herb Olive Oil Finish
¼ cup California Olive Ranch 100% California Olive Oil
3 cloves garlic, finely minced or grated
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme leaves
Pinch ground sage
Zest of ½ orange
Instructions
- Preheat the oven: Preheat oven to 425°F.
- Prepare and roast the vegetables: Place carrots, sweet potato, squash, and beets on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Spread in a single layer and roast for 35–40 minutes, stirring once halfway through, until vegetables are tender and deeply caramelized.
- Make the herb olive oil: While the vegetables roast, add olive oil, garlic, rosemary, thyme, sage, and orange zest to a small saucepan. Warm gently over low heat for 2–3 minutes, just until fragrant. Do not simmer or brown the garlic. Remove from heat.
- Finish and serve: Transfer roasted vegetables to a serving platter. Spoon the warm herb olive oil over the vegetables just before serving.
Tip: Cut vegetables strategically to roast on one pan. Faster-cooking vegetables like squash should be cut slightly larger, while slower-cooking vegetables like beets should be cut smaller. Carrots and sweet potato fall in between. This helps everything finish roasting at the same time.
recipes
Made with: California Olio Nuovo
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Yield: About 16 crostini
Savory and sweet, these crostini make the perfect holiday appetizer. Toasted baguette slices are dipped in California Olio Nuovo for a rich, golden crispness, then topped with whipped goat cheese, fresh figs, and a drizzle of honey.
Ingredients
Crostini
1 baguette, sliced into ½-inch rounds (about 16 pieces)
½ cup (120 ml) California Olio Nuovo, for dipping and drizzling
Goat Cheese Spread
8 oz (225 g) fresh goat cheese
2–3 Tbsp California Olio Nuovo (add more if needed for a creamy, spreadable texture)
1 Tbsp honey
1 tsp fresh thyme (plus more for garnish)
Toppings
6–8 ripe figs, sliced
2 Tbsp honey, for drizzling
Optional: chopped pistachios, balsamic glaze, additional thyme, or flaky sea salt
Instructions
- Prepare the Crostini: Preheat oven to 400°F (200°C). Pour Olio Nuovo onto a large plate or rimmed baking sheet. Dip each baguette slice on both sides to evenly coat. Arrange on a parchment-lined baking sheet and bake for 10–15 minutes, flipping halfway through, until golden and crisp. Keep a close eye near the end — crostini can brown quickly. Let cool slightly before topping.
- Make the Goat Cheese Spread: In a medium bowl, combine goat cheese, Olio Nuovo, honey, and thyme. Mix or whip with a fork until smooth and creamy, adding a bit more olive oil if needed for a light, spreadable texture.
- Assemble the Crostini: Spread a layer of goat cheese mixture on each toasted baguette slice. Top with sliced figs and drizzle lightly with honey.
- Finish & Serve: Add optional toppings such as chopped pistachios, balsamic glaze, or extra thyme. Finish with a final drizzle of California Olio Nuovo just before serving.
recipes
Finished with California Olive Ranch Chef’s Bottle Olive Oil
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4–6
This cozy winter soup brings together white beans, tender kale, and aromatic vegetables simmered until comforting and flavorful. Finished with a generous drizzle of California Olive Ranch Chef’s Bottle olive oil and fresh thyme, it’s hearty, satisfying, and perfect for colder January days.
Ingredients
2 Tbsp California Olive Ranch Chef’s Bottle Olive Oil, plus more for finishing
1 yellow onion, diced
2 carrots, diced
3 celery stalks, diced
3 cloves garlic, minced
1 can (15 oz) white beans, drained and rinsed
4–5 cups vegetable or chicken broth
2 bay leaves
Salt and freshly ground black pepper
1 bunch kale, stems removed and leaves chopped
1–2 sprigs fresh thyme
Instructions
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook, stirring occasionally, until softened, about 5–7 minutes.
- Add garlic and beans: Stir in garlic and cook until fragrant, about 1 minute. Add white beans and bay leaves.
- Simmer the soup: Pour in broth and bring to a gentle simmer. Cook uncovered for 15–20 minutes to allow flavors to develop.
- Add the kale: Stir in chopped kale and cook for 5–7 minutes, until tender but still vibrant.
- Finish and serve: Remove bay leaf and thyme sprigs. Season with salt and pepper to taste. Ladle soup into bowls and finish each serving with a generous drizzle of California Olive Ranch Chef’s Bottle olive oil. Garnish with a small fresh thyme sprig if desired.
Tip
Finish the soup with olive oil and fresh thyme just before serving for the best flavor and presentation. If you want a creamy soup add ½ cup of heavy cream after cooking the kale.
recipes
100% CA Squeeze Bottle (light blue cap)
Crisp-tender green beans sautéed in extra virgin olive oil and garlic, finished with freshly grated Parmesan and a touch of flaky salt. A simple, flavorful side that feels special enough for any fall table.
Ingredients
1 lb fresh green beans
3 tablespoons extra virgin olive oil, plus more for finishing
4 cloves garlic, sliced or minced (or both — see note below)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup freshly grated Parmesan cheese
Squeeze of fresh lemon juice (optional)
Flaky sea salt, for garnish
Directions
- Trim the green beans. Gather a small handful at a time and slice off just the stem ends, keeping the tapered tips intact.
- Blanch. Bring a large pot of salted water to a boil. Add the green beans and cook 4–5 minutes, until bright green and just tender. Transfer immediately to an ice bath to stop the cooking. Drain and pat dry.
- Sauté. In a large skillet, warm the olive oil over medium heat. Add the garlic and cook 2 minutes, stirring often, until fragrant and lightly golden. (Watch closely — you want the garlic to sizzle, not burn.)
- Toss and finish. Add the green beans to the skillet and toss to coat in the garlic oil. Cook 2–3 minutes, stirring often, until glossy and warmed through. Season with salt and pepper.
- Serve. Transfer to a serving dish, sprinkle with Parmesan, and drizzle with a little more olive oil. Add a squeeze of lemon juice, if desired, and finish with flaky sea salt.
Garlic note:
Can’t decide between sliced or minced garlic? Do both. The minced garlic will coat and infuse the olive oil beautifully, subtle and aromatic. The thinly sliced garlic creates a golden chip that adds texture and visual warmth for that rustic, elevated feel. Try two cloves minced and two cloves sliced so you don’t have to choose.
recipes
Made with: Arbosana Premium Reserve for its complex, nutty flavor, perfect with brie and honey. For a fruitier or robust twist, try Arbequina or Miller’s Blend from the Premium Reserve Collection.
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Yield: About 12 crostini
Golden toasted ciabatta topped with brie, honey, and pomegranate, these crostini are an easy way to add something bright and beautiful to any holiday spread. Finished with a drizzle of Premium Reserve olive oil and a sprinkle of thyme, they’re a crowd favorite every time.
Ingredients
1 loaf ciabatta, sliced into ½-inch thick pieces (about 12 slices)
½ cup (120 ml) California Olive Ranch Premium Reserve Olive Oil, divided
8 oz (225 g) brie cheese, sliced
3 Tbsp honey, plus more for drizzling
¼ pomegranate (about ½ cup / 75 g arils)
1–2 tsp fresh thyme leaves
Flaky sea salt, to finish
Instructions
- Toast the Bread: Preheat oven to 400°F (200°C).
- Pour olive oil onto a large plate or shallow dish. Dip both sides of each ciabatta slice into the oil and arrange on a parchment-lined baking sheet.
- Bake for 8–10 minutes, flipping halfway through, until lightly golden and crisp.
- Add the Brie & Honey: Top each slice with a piece of brie and a drizzle of honey.
- Switch the oven to broil and return the tray for 2-3 minutes, just until the brie starts to melt.Watch closely — the edges will brown quickly.
- Finish & Serve: Remove from the oven and top with pomegranate arils. Sprinkle with thyme and flaky sea salt. Finish with a light drizzle of California Olive Ranch Premium Reserve Olive Oil before serving.
Notes
Broil briefly to melt and soften the brie without over-toasting the bread.
Add pomegranate and thyme after baking for freshness and color.
Serve warm or at room temperature as a simple, festive appetizer.
I bring this same thoughtful approach to every brand I work with — translating products into stories people want to cook, save, and share. If you’re looking to develop recipe-driven content that feels authentic to your brand.
Blue Bottle Coffee
Lucini
Cuzen Matcha
Blendjet
Happy Moose Juice
Four Sigmatic
Madhava
Saint Archer
Baileys
Every brand has its own voice, audience, and goals — my role is to shape recipes and visuals that feel uniquely aligned to each one.
If you’re looking to turn your product into stories people actually want to cook, save, and share, I’d love to collaborate.
