Rustic Rye Crostini


These pair beautifully with our Lavender Tapenade recipe. Perfect for an elegant, candle-lit, dinner party.
4 pieces of rye bread, toasted
4 tbsp extra virgin olive oil
1 tbsp dried herbs de provence
1/2 tsp coarse sea salt
1 tbsp black truffle oil (optional)
Toast rye bread, make sure that it is very crispy but still lightly pliable. Place them on a cutting board and carefully drizzle 1 tbsp of olive oil over each piece and rub oil into the bread with the back of a spoon. Then generously sprinkle the sea salt on top of each piece, then evenly sprinkle the herbs de provence. Cut each piece diagonally, and then cut diagonally again to create triangles. Place into a bowl or on a serving plate. Then, if you are choosing to use the truffle oil, lightly drizzle it over the top. Serve with Lavender Tapenade or another dip. Enjoy!