Herbed Crostini

Herbed Crostini (25-30 pieces)

1 long, thin baguette

1/4 cup Castello Tudisco “DeVoo” Divine Cold Pressed Extra Virgin Olive Oil

2 tablespoons unsalted butter, melted

2 tablespoons chopped Italian parsley

1 tablespoons chopped fresh dill

1 teaspoon freshly ground black pepper

Pinch of Kosher or coarse sea salt

Preheat the oven to 400 degrees F. Slice the bread on a slight angle into ¼-inch-thick slices and place in a single layer on a baking pan. Mix together the olive oil, butter, parsley, dill and pepper in a small bowl. Brush one side of each piece of bread with the butter mixture and sprinkle with the salt. Bake for 10 to 15 minutes, until golden brown and crunchy. Let cool completely, then service of store in an air-tight container up to 1 week. Variations: To your mixture of butter and DeVoo Olive Oil, add a teaspoon (or so) of IOO Cold Pressed Peperoncino Infused Olive Oil for added spiciness. For a mild rosemary flavor, omit the dill and substitute the ¼ cup of DeVoo olive oil with Castello Tudisco’s IOO Cold Pressed Rosemary Infused Olive Oil. If using the original recipe, experiment with other herbs, such as thyme, oregano, basil and marjoram.

--Culinary Credits--

Chef: Angela Erskine of Rolling Scones Catering

Host: Southern Wine and Spirits of America

Event: “End of Audit Gourmet Luncheon” in appreciation for the hard work and dedication by the Grant Thornton Audit Team and the Corporate Accounting staff.

Date: July 7, 2011