Crostone with Vallè Naturalmente, Dried Tomatoes, Spinach, Pine Nuts and Taggiasche Olives

Method

1. Slice the rustic bread into two thick slices.
2. Grill or toast the bread until golden and crispy on both sides.
3. Spread raw Vallé Naturalmente directly on the bread slices.
4. Top with a handful of fresh spinach leaves.
5. Add sun-dried tomatoes (sliced if large).
6. Sprinkle toasted pine nuts over the top.
7. Add a few Taggiasche olives.
8. Serve immediately.