18-Year Traditional balsamic ·
Appetizers ·
Balsamic Natural Glaze ·
Featured ·
Garlic olive oil ·
Pyramid Flake salt ·
Riserva balsamic ·
Roasting ·
Tuscan Herb olive oil ·
Tuscan Spice blend ·
Vegetables ·
Summer Squash Tartines
Summer Squash Tartines
Appetizers
Ingredients
- 4 slices sourdough
- 1 tablespoon Fustini's Garlic Olive Oil
- 1 yellow summer squash, sliced into 1/8 inch wheels
- 1 tablespoon Fustini's Tuscan Herb Olive Oil
- 1 tablespoon Fustini's Tuscan Spice Blend
- ½ cup ricotta or goat cheese
- 1 teaspoon Fustini's Pyramid Flake salt
- 1 teaspoon Fustini's Balsamic Glaze (or 18 Year or Riserva)
Directions
- Drizzle bread slices with Fustini's Garlic Olive Oil, place on a sheet tray, and bake in a 400°, oven until lightly toasted, about 2 minutes.
- While the bread is toasting, sauté, squash in Fustini's Tuscan Herb Olive Oil until lightly browned.
- When the bread is done toasting, mix Tuscan Spice blend with cheese of choice and spread on top of each slice. Next, add the squash on top and finish with a sprinkle of Fustini's Pyramid Flake salt and a drizzle of Fustini's Balsamic Glaze
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