Crostini Escalivada


  • 3 3/4 lb. Sienna Bakery Parisian Multigrain Bread, thawed
  • 8 oz. Primo Gusto Extra-Virgin Olive Oil
  • 1 1/2 lb. Montrachet Goat Cheese
  • 7 1/2 lb. Escalivada Topping, chilled
  • 12 oz. Primo Gusto Shredded Asiago Cheese


Wash hands. Slice the bread on the bias into 1/2" slices. Lay them in a single layer on parchment-lined sheet pans. Brush one side with olive oil. Place in a heated 300°F oven, oiled-side down, until the tops are dried and crunchy. Turn the slices over and cook until the top is dry and crunchy. Cover with film wrap for future service.

To prepare à la carte:

Spread 1 oz. of goat cheese on 5 crostini. Place 1 oz. of escalivada topping on each crostini. Sprinkle 1/2 oz. of Asiago cheese on top of the 5 crostini. Place on a chilled serving plate.