Holiday starters made with Tito’s Handmade Vodka

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We challenged our friend Wendy Jo after that fun South Austin dinner party last spring to come up with a few more dishes that include Tito’s Handmade Vodka in the ingredients. She came up with a full course meal perfect for this holiday season! We spent yesterday in the kitchen whipping up her recipes here in Austin and it’s safe to say it’s all Tito approved! (and applauded). We will be posting all of the recipes and photos here through Monday November 24th as well as adding them to our Pinterest board “Cooking and Baking with Tito’s“. Let’s start with Wendy’s Mushroom Bruschetta and Tipsy Antipasto Salad.

Wendy Jo is a sports dietitian, culinary nutritionist, international speaker and the owner of Edible Nutrition.

Mushroom Bruschetta

Serves 4

2 Tbsp butter, unsalted

2 Tbsp olive oil

6 oz cremini mushroom, chopped finely

1/8-1/2 tsp salt & pepper (to taste preference)

¼ tsp dried sage

½ cup pitted green olives with pimento, chopped finely

2 Tbsp Tito’s Handmade Vodka

1 lemon, zested & juiced

1 lb French baguette, sliced into ½” slices

2-4 large cloves of garlic (for rubbing bread)



  1. In a heavy skillet, heat butter and olive oil over medium high heat. Add in chopped mushrooms and sauté for 7 minutes or until golden. Season the mushrooms with salt, pepper, and sage. Lower the heat to medium low and add the chopped olives and sauté for 1 minute. Stir in Tito’s Handmade Vodka, and simmer for 4 minutes. Remove the pan from heat and stir in the lemon zest. Taste for salt and season as needed.
  2. Preheat broiler with pan 5” from heating element. Place bread in an even layer on the broiler pan and toast bread for 3-5 minutes or until lightly golden. Watch the bread closely to avoid burning bread. As soon as bread is toasted rub each slice with raw garlic cloves on one side. Place garlic-rubbed side up on a serving platter and top evenly with mushroom & green olive mixture. Serve immediately or allow guests to top their own bruschetta.


Tipsy Antipasto Salad

Serves 4


6 – 8 oz mushrooms

1 red bell pepper, cut into ½” slices

6 garlic cloves, quartered

1 cup canned garbanzo beans, drained & rinsed

2 oz cubed salami

½ cup whole olives

1 can quartered artichoke hearts, drained

1/2 cup olive oil

1/2 cup water

2 tbsp lemon juice

1 tbsp red wine vinegar

2 Tbsp Tito’s Handmade Vodka

2 Tbsp fresh herbs (thyme, parsley, tarragon)

salt to taste



  1. Place all ingredients in a container. Let them marinate for at least 1-4 hours before serving. Serve with crackers, lettuce cups, or on with crusty bread.


tito and wendy

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