Not only did I use the Crisco Olive Oil in a piecrust, I also made a yummy snack. These oils were a sampling made available to Featured Publishers as part of the Foodbuzz Tastemaker Program. I hadn’t planned this snack it just happened while I was playing around with some of my props. One thing led to the other and before I knew it, I was chowing down on an open face almost bruschetta like sandwich.
I poured some of the olive oil in a plate. Sprinkled it with some parsley flakes, Italian seasoning, and a Parmesan/ Reggiano cheese blend ( dried not fresh). Then I brushed some of the mixture on a slice of sourdough bread. But that wasn’t all. I sprinkled on chopped black and green olives. And for the crowning touch; chopped bacon. Yumminess. No recipes, no measuring, no chance of failure, just good eats. Sorry Alton Brown.