Lightly dress a base of arugula with Basil EVOO, salt and pepper. Arrange figs, prosciutto, mozzarella, olives and toasted pistachios on top of the greens. Drizzle with your favorite EVOO (our favorites are more Basil, Rosemary or Blood Orange EVOO) and Balsamic Glaze or La Resdora Aged Balsamic.
Serve with Garlic & Chili Crostini:
Preheat the oven to 375F. Slice a baguette into 1/4" slices. Rub the surface of each piece with a halved clove of garlic.
Arrange in a single layer on a cookie sheet. Drizzle or brush with 1-2 Tbsp Hot Chili or Habanero EVOO and a sprinkle of Maldon Sea Salt. Bake 8-10 minutes, until toasty and crunchy.
Serve as an app or part of a larger spread for a main meal.
Recipe and photo by Sacha Hirshfield - Instagram @spicygelato
