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‹ All Recipes ‹ Appetizers

Grilled Crostini with Rosemary Sea Salt

Grilled crostini with rosemary sea salt


  • 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


  1. Brush sliced bread with the extra virgin olive oil on one side.
  2. Grill (BBQ or broiler is okay) bread until lightly brown. If possible, lightly toast grill marks onto bread for attractive appearance and additional flavor.
  3. Turn and brush other side with the extra virgin olive oil.
  4. Sprinkle a pinch of GC Rosemary Finishing Sea Salt on one side to taste. A small pinch per slice is sufficient.
  5. 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.