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Here’s a simple summer dinner or a quick appetizer for guests.
Slice a baguette. I use Against the Grain gluten free Rosemary Baguette. Toast or grill lightly. Top with sliced fresh organic heirloom tomato, a drizzle of unfiltered olive oil, a drizzle of lavender infused balsamic vinegar, shallot infused salt sprinkled lightly on top and finish with a pinch of red pepper flakes for a little heat. Serve with 2009 Travaglini’s Gattinara (estate bottled Nebbiolo). This conjures up images of me and you sitting on a porch, feet up on the railing, looking over a vineyard.

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