Grilled Crostini with Rosemary Sea Salt

posted in: Appetizers, Pairing: White | 0

Makes 36 crostini


  • 36  ¼” thick slices of Sourdough, Ciabatta or firm textured bread
  • ¼ cup GC Savory Proprietary Blend Extra Virgin Olive Oil
  • 1 tbsp GC Rosemary Finishing Sea Salt


  • Brush sliced bread with the extra virgin olive oil on one side
  • Grill (BBQ or broiler is okay) bread until lightly brown. If possible, lightly toast grill marks onto bread for attractive appearance and additional flavor.
  • Turn and brush other side with the extra virgin olive oil
  • Sprinkle a pinch of GC Rosemary Finishing Sea Salt on one side to taste. A small pinch per slice is sufficient.
  • Store in airtight container for 2 weeks or longer and use as needed


Add the crostini to any cheese plate, pate or favorite spread. Especially good served with goat cheese. Also a great garnish for savory soups- float a crostini on top.