18-Year Traditional balsamic ·
Appetizers ·
Basil Crush olive oil ·
Butter olive oil ·
Garlic olive oil ·
Grilled Crostini Fustini
Grilled Crostini Fustini
Submitted by Chef Mike Kenat, Guest Chef
Appetizers
Ingredients
- 1 Large French baguette, sliced on a bias
- 3 tablespoons Fustini’s Butter olive oil
- 4 ounces goat cheese
- 1 1/2 cups tomatoes, medium dice
- 1/2 cup red onion
- 1 tablespoon Fustini’s Garlic olive oil
- 2 ounces Arugula, thinly shaved
- 2 teaspoons chives, minced
- 3 tablespoons Fustini’s 18 Year balsamic
- 1 tablespoon Fustini's Basil Crush olive oil
- Kosher salt & ground black pepper
Directions
- Turn gas grill on/light charcoal grill. Brush baguettes with Fustini&rsquo,s Butter Olive Oil. Place baguettes on the grill until light/medium char develops then flip over to finish toasting. Remove from grill.
- Slice onions ¼, in thick and toss in Fustini&rsquo,s Garlic Oil. Place onions on grill and char both sides or until onions are fully cooked and soft. Remove from grill. Cut onion slices into quarters.
- In a small mixing bowl combine tomatoes, chives, arugula, charred onions, Fustini&rsquo,s 18 Balsamic, and Fustini&rsquo,s Basil Olive Oil and mix until well incorporated. Season with salt and pepper. To assemble, spread goat cheese evenly on each baguette, about ½, oz. per baguette. Top each baguette with tomato mixture. Serve immediately.
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