My neighbor Harry introduced me to this awesome combo this summer using the honey he brings back to New Jersey from his ranch in Wyoming and the delicious extra virgin Greek olive oil he prefers. I was a little skeptical at first but the sweet, savory, salty, peppery combo is an absolute homerun…it can’t get more simple and pure than this. Here’s a version using the fresh fall honey that Jon harvested from the Top Bar Hive last week:
- 1 loaf crusty bread – sliced and lightly toasted
- Extra Virgin Olive Oil
- Honey
- Sea Salt
- Fresh ground black pepper
Slice and toast your favorite bread.. ciabatta or a crusty French baguette are both perfect. Drizzle toast with your best quality olive oil and top that with and equal amount of room temp honey. Sprinkle with sea salt or kosher salt and finish with a few grinds of black pepper. Serve while still warm. We like to experiment with different olive oils and honey combos, and even different salts and peppers from around the world. It’s amazing the different flavors you get from each ingredient…the simpler the recipe, the easier it is to taste the difference.
More Honey Stuff: Click here to check out a recent article from the Wall Street Journal about the huge honey harvest in NYC this year..pretty interesting.
Processed honey from Jon’s Top Bar Hive that I used in this recipe…check out the great color!
That’s me…Peder Hagberg. I’ll be posting recipes every Thursday that are easy to make and feature seasonal ingredients.
