Wednesday, December 29, 2010

Garlic and Cheese Crostini - a cocktail's best friend

Sometimes I’ll see a recipe and file it away in the “must try” area of my brain.
   There it lurks until one day it springs forward, wanting to be made, sometimes jogged from its place in storage by a fitting occasion to make it.
   In the case of Garlic and Cheese Crostini (click for the recipe) from Gourmet magazine, it was a Saturday night with my husband and a bottle of red wine that seemed like a good time it. I’m very glad I did.
   Just as the recipe’s description on says, this appetizer is garlicky and salty – a great accompaniment to cocktails.
   They’re so easy to make.
   Slices of baguette are arranged in a layer on a baking sheet and brushed with olive oil.
   More olive oil, finely-grated Pecorino Romano cheese, minced garlic cloves, salt and pepper are stirred together in a small bowl.
   The baguette slices are sprinkled with the cheese mixture, and baked until the topping just starts to melt.
   The crostini are sprinkled with parsley and served.

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