Artichoke & Caper Crostini
Ingredients:
1 loaf crusty French bread or Peasant bread
6 oz Stonewall Kitchen Extra Virgin Olive oil
8 oz shredded Asiago cheese
1 jar Stonewall Kitchen Artichoke & Caper Relish
1 bunch watercress
1 pint cherry tomato
Salt and pepper
Directions:
Preheat oven to 350 degrees
Cut bread into triangles or desired shapes
Brush bread with Stonewall Kitchen Extra Virgin Olive Oil
Toast in oven until golden brown, let cool
Place small amount of Stonewall Kitchen Artichoke & Caper Relish on toast points
Place a pinch of shredded Asiago cheese on top of each crostini
Place in warm oven for a few minutes to lightly melt cheese
Place 3 or 4 crostinis on an appetizer plate
Garnish plate with watercress and 1/4 cherry tomato
1 loaf crusty French bread or Peasant bread
6 oz Stonewall Kitchen Extra Virgin Olive oil
8 oz shredded Asiago cheese
1 jar Stonewall Kitchen Artichoke & Caper Relish
1 bunch watercress
1 pint cherry tomato
Salt and pepper
Directions:
Preheat oven to 350 degrees
Cut bread into triangles or desired shapes
Brush bread with Stonewall Kitchen Extra Virgin Olive Oil
Toast in oven until golden brown, let cool
Place small amount of Stonewall Kitchen Artichoke & Caper Relish on toast points
Place a pinch of shredded Asiago cheese on top of each crostini
Place in warm oven for a few minutes to lightly melt cheese
Place 3 or 4 crostinis on an appetizer plate
Garnish plate with watercress and 1/4 cherry tomato