Wednesday, December 23, 2009

Garlic and Cheese Crostini

I didn't post a recipe last night because I was sickly and fell asleep as soon as I got home. But I'm better today so I made food. This was an accompaniment to our pasta dish and it was boring. It's such a non-recipe and I'm embarrassed to even have used a recipe for it. And it wasn't even that great! Delete.


Garlic and Cheese Crostini
Gourmet | October 2009

These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are a great accompaniment to cocktails.

24 (1/3-inch-thick) baguette slices (from a baguette at least
1/4 cup olive oil, divided
3/4 cup finely grated Pecorino Romano (preferably imported)
5 large garlic cloves, minced
Kosher salt
2 tablespoons finely chopped flat-leaf parsley

Preheat oven to 350°F with rack in middle.

Arrange bread slices in 1 layer on a large baking sheet and brush tops with 3 tablespoons oil.

Stir together remaining tablespoon oil, cheese, garlic, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper in a small bowl. Sprinkle each slice with about 1 teaspoon cheese mixture, mounding it slightly.

Bake until topping just starts to melt, 6 to 8 minutes. Sprinkle with parsley and kosher salt to taste. Serve warm.

Cooks' Note: Cheese mixture can be made 1 day ahead and chilled.

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