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Toasted Sardinia Crispbread with Cheese and Olives
Originally made for nomadic island shepherds, who ate them with sheep's cheese and olive oil, classic "music paper bread" (also known as Carasatu) is an artisan staple from the island of Sardinia. The bread is twice baked in wood burning ovens, and then split apart and baked again which produces perfectly thin, fragrant and crisp layers. Simple and delicious, the following recipe serves Sardinia crispbread with Italian table cheese and olives for an authentic meal.
- 8.9 ounce box Guilio Bulloni Sardinia Crispbread with extra virgin olive oil
- 8 ounces Italian table cheese, such as Fontina Val d'Aosta, sliced L'Estornell olives
- On serving plate, arrange crispbread, sliced cheese and olives.
- Drizzle with extra virgin olive oil, if desired.
Recipe by: Allison Boomer