bruschetta

Who doesn’t love a good olive oil & balsamic vinegar combo?!

Two nights ago, Sandra made her famous Crostini. So I knew I had to write about it on our blog. Ok..I called it Bruschetta when it is Crostini…regardless, simple recipe that highlights good olive oil and balsamic vinegar. Take a look…and try not to get hungry. Wonderful Crostini with the Vistalba Extra Virgin Olive Oil and Melina’s Balsamic Vinegar. Easy to make and always a big hit when entertaining.

 

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Sandra’s FAMOUS Crostini

What you need:

Ciobatta Bread

Baking Pan

2 dipping bowls

Cooking brush

Vitalba Olive Oil

Melina’s Balsamic Vinegar

Rock Salt ( I used Peruvian Pink Rock Salt..)

Parmesan Cheese

 

How to:

Preheat oven to 350 degrees

Spray your cooking sheet

Cut the Ciobatta Bread into really thin slices (1/4 of an inch)

Place slices on the sheet

Put the olive oil and vinegar in two small dipping bowls

Take the Vistalba olive oil and dab it onto the bread slices

Take the balsamic vinegar and dab it onto the bread too

Sprinkle a little rock salt on top

Sprinkle Parmesan cheese on top

Bake for 15-20 minutes

Let it cool so it gets crunchy

ENJOY!

 

 

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