Wednesday, June 12, 2013

Experimenting with Filippo Berio Olive Oil


I love trying new products, especially ones that I will actually continue use. Italian food is popular in our household, so experimenting with Filippo Berio Olive Oil was super easy. Last week I decided to make tomato and mozzarella crostini.

All I needed was a loaf of Italian bread, fresh tomatoes, mozzarella, Filippo Berio olive oil, and basil (whoops! I forgot the basil). You can find the recipe here.


I brushed the olive oil on the bread while it broiled and drizzled a bit on the tomatoes at the end. This was a step I hadn't done before, but it made all the difference. I know a recipe is a success when my husband can't stop eating it.


Disclaimer: I was provided with one bottle of Filippo Berio olive oil. All opinions are my own.

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