Crostini’s are a always a winner, and so many options for breads and toppings. We have out favorite bread from Firebrand in Oakland, the hardest part about buying this bread is getting it home in one piece without eating it!. I toast the bread under the broiler on one side, then turn and drizzle with olive oil, sprinkle a touch of salt onto then broil the other side.
Then come the toppings.. and you can improvise… Fresh tasty tomatoes, mozzarella, and balsamic pearls from another favorite McEvoy Ranch! These lemon pearls are ridiculous and the balsamic pearls divine. When I made these I didn’t have any fresh basil so I used spicy wild arugula (or rocket as they say in England!), and don’t forget the finishing salt and a drizzle of extra virgin olive oil.
