Crostinis
Long Italian Loaf
Extra Virgin Olive Oil
Sea Salt
Slice bread into ¼ medallions, and brush both sides with olive oil. Bake in 425˚ for 5 minutes, or until golden brown. Set aside to cool.

Salsa Fresca
Diced Tomatoes
Basil, fine chop or chiffonade
Extra Virgin Olive Oil                                                               
Sea Salt
Cracked Black Pepper
Combine ingredients to taste.

Perlinis
Top the crostinis with salsa fresca and then the Perlinis. As an option, drizzle a little aged Balsamic vinegar on top right before serving