Crostini

One of my absolute favourite meals is a cheese plate. Although it is one of the simplest things to throw together, it is a gourmet experience that I find very special. I've read the rules on how to pair different cheeses for a plate, but I don't care to follow them. I'm not sophisticated in my cheese likes and dislikes; I just like what I like! So, I choose three or four cheeses that taste good, and, if you ask me, they always go together perfectly.

Sometimes when Jeff and I have planned ahead for a cheese plate, we go all out with cured meats, different chutneys, balsamic vinegar and spiced olive oil, nuts, and fruit. However, in its most basic form, all you really need for your plate is the cheese, some good bread, and maybe some olives. (Wine is a given, of course). A really easy way to bring a simple cheese plate to the next level is by making your own toasted bread slices, crostini (Italian for "little toasts.'') The small effort it takes to make them is nothing compared to what they bring to the meal, and they are a million times better than anything that comes in a bag.

All you need is a fresh baguette, sliced on the diagonal. You then brush both sides of each slice with olive oil, and sprinkle them liberally with kosher salt and freshly cracked black pepper.

In they go to the oven for a few minutes, until they look like this:


At this point, if you want to punch up their flavour, you can rub the hot toasts with a peeled clove of garlic (a trick I've learned from Giada De Laurentiis from Everyday Italian). But, since I wanted the flavour of the cheese to take centre stage in this particular meal, I simply let them cool to room temperature on the pan.

Once cooled, there is no limit to the toppings you can use on crostini: you can make bruschetta, top them with sundried tomato or olive tapenade, spread cream cheese on them and sprinkle them with fresh herbs, or just pile them in a basket and eat them plain with a selection of good cheese and olives.

If perfection has a taste, it is crostini. They are delightfully crispy on the outside, yet slightly chewy when you bite into them. The olive oil and seasoning, combined with the toasting, makes them much more interesting than a plain baguette, and far more satisfying than crackers. I can't tell you how worth it it is to take a few extra minutes to make them; you'll just have to trust me and try it yourself.

The next time you find yourself unsure about what to make for dinner, consider a simple cheese plate with crostini. I guarantee you will feel very special. Also, I know from personal experience that if you have a spread like this ready for your significant other when they get home from a long hard day, they will love you forever. Sounds good to me!

Crostini: The recipe

Ingredients

Fresh baguette (I like whole wheat, for extra flavour)

Olive oil

Kosher salt

Freshly cracked black pepper

Clove of garlic, peeled (optional)

Directions

Preheat oven to 350C.

Slice baguette into 5mm slices, on the diagonal. Brush both sides with olive oil, and sprinkle with salt and fresh black pepper.

Bake on a cookie sheet for about 6 minutes on each side, until golden brown on the edges.

Rub warm toasts with the garlic clove, if desired.

Let toasts cool to room temperature. Top with whatever your heart desires. Enjoy!

Store toasts in an airtight container.