Crostini With Mediterranean Fusion Topping
Serves 4 as an appetizer
Crostini can be made in advance. Store the toasted breads in an airtight container at room temperature, or freeze them for later use. To re-crisp, bake for a few minutes at 350F.
Ingredients
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Small French or sourdough baguette
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Extra virgin olive oil
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1 Jar (6.8 oz) Pantala Santorini Greek-Inspired Tapenade
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Chopped basil leaves (optional)
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Aged balsamic vinegar (optional)
Instructions:
Step 1:
Preheat the oven to 425F.
Slice the bread about 1/4-inch thick. Generously brush each piece with olive oil, being sure to go all the way to the edges. Place the slices in a single layer on a baking sheet.
Step 2:
Bake for 5 to 7 minutes, or until they are slightly brown on the edges with a tinge of gold in the center. If you are using a dark baking sheet, they will cook more quickly so don’t stray too far from the oven.
Step 3:
Just before serving, top each crostini with about a tablespoon of Pantala Santorini. If you like, garnish with chopped basil leaves and a drizzle of balsamic vinegar. Serve at room temperature.