Edible Shasta Butte

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  • HOME
    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

    • FRESH, LOCAL, SEASONAL RECIPES AND KITCHEN INSPIRATION.

    • SUBSCRIBE TO THE MAGAZINE AND NEVER MISS AN ISSUE.

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CIABATTA CROSTINI

Crostini are good with my sensational salad. They also make a nice base for grilled tomatoes or a crunchy bread to be dipped in my Romesco Sauce dip.

CIABATTA CROSTINI

Crostini are good with my sensational salad. They also make a nice base for grilled tomatoes or a crunchy bread to be dipped in my Romesco Sauce dip.
Course: Side Dish
Keyword: bread, ciabatta, crostini
Author: Chef Yess Bryce

Ingredients

  • 1 loaf ciabatta bread
  • Extra virgin olive oil
  • Salt and pepper

Instructions

  • Preheat over to 350°.
  • Slice bread thinly and lay thin slices on a sheet pan. Generously drizzle with olive oil, sprinkle with salt and pepper and bake until golden brown and delicious.