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Controlled pour dispenser — drizzle olive oil without glugging
Delicate Champagne vinegar — mignonette, light vinaigrettes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Glass cruet for table service — vinegar, oil, dressings
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Delicate Champagne vinegar — mignonette, light vinaigrettes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Glass cruet for table service — vinegar, oil, dressings
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light a grill or preheat a grill pan. brush or drizzle the bread with olive oil and grill over moderate heat, turning once, until lightly charred, 1 to 2 minutes total. transfer to a work surface to cool slightly, then cut each slice into thirds. in a medium bowl, mix the olives with the vinegar, chiles and the 1/4 cup plus 2 tablespoons of olive oil; season lightly with salt and gently mix in the beans. spoon the bean-and-olive topping on the crostini, garnish with mint and serve.