Crostini

There’s no such thing as too much garlic. There, we said it. It’s why we triple up on the stuff in our Super Garlic Crostini. Use them as croutons. Soup toppers. Bruschetta bottoms. Mid-day munchies. Whatever you do, consider overdoing it. You’re one of us now.

Enriched Flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Water, 100% Extra Virgin Olive Oil, Fresh Garlic, Salt, Yeast, Fennel Seeds, and Poppy Seeds.​​​​​​​

Olives. People either love them or hate them. We love them, and bet you do too because you’re holding these Kalamata Olive Crostini full of tangy olives sourced straight from Greece. They make great croutons, crackers and bribes for other people who like olives.

: Enriched Flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Water, Kalamata Olives (olives, water, sea salt, acidifying agent (lactic acid), extra virgin olive oil), Sea Salt,Yeast.

We used to call them “croutons.” Then we expanded our minds—and mouths. Top these simple Sourdough Butter Crostini with tapenades and such. Dunk them into dips and soups. Or yes, add them to a salad. Because once a crouton, always a crouton.

Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Butter (Pasteurized Cream-Derived From Milk, Natural Flavors), Garlic, Onion Powder, Sea Salt, Yeast, Black Pepper.