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Beautiful party of color+flavors all in one bite. Excited to share with you some new ideas to an Italian classic. I love serving this as we are heating up the pizza oven. The thin slices toast up so quick and its something everyone can enjoy while Im still prepping all the toppings +pressing out the dough. GARLIC OIL- infuse your olive oil with a few cloves of minced up garlic, so delish drizzled over your bruschetta+ loud and crusty french bread ::CLICK TO SHOP:: . . . . . . . . . . Over Medium heat for only 2-4 minutes until super fragrant:
1/2 cup. extra-virgin olive oil
4 cloves garlic-minced

Add 2 tbsp. of garlic infused oil to this mixture +let sit for 30 minutes while baguettes are sliced and lightly toasted in oven/ or pizza oven.
4 large HEIRLOOM tomatoes, diced
(1/4 c.) Stack of 10 basil leaves rolled up like a cigar +thinly sliced (chiffonade)
2 tbsp. balsamic vinegar
2-3 pinches of chunky salt
Pinch of crushed red pepper flakes
Lets toast those diagonal slices: Set oven to 450° Using a serrated knife cut your skinny baguette in long diagonal slices Brush the tops AND bottoms with olive oil+sprinkle with parmesan flakes Toast until golden 10 minutes or throw in pizza oven opening for a couple minutes Remove at dress with all the fixings Spoon tomato mixture onto each with a topping of more basil ribbons +a heavy drizzle of crunchy garlic oil over the tops of each
Finish with one of these or place nice+pretty on a tray for your guests to enjoy: Stripes of balsamic reduction, dollops of fresh pesto, chili oil, lemon wedges, flakey infused salts, basil oil, roasted garlic spread, fried shallots, parmesan shavings, crunchy garlic.

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