Cheese Crostini
Grownup Grilled Cheese. You can top this with lots of things – from something as simple as dipping it in warm marinara sauce to as fancy as draping some caramelized onions and pine nuts on it, it is just as good dolled up as it is plain.
Grownup Grilled Cheese. You can top this with lots of things – from something as simple as dipping it in warm marinara sauce to as fancy as draping some caramelized onions and pine nuts on it, it is just as good dolled up as it is plain. The kind of cheese you use depends on what you like, but it needs to spread easily. Use a mix that is at least 2/3 soft cheese and let it sit until it is room temperature before you start working with it. I like chevre and some bleu; you can use cream cheese, cheddar, parmesan, whatever you have on hand.
12 slices French bread, cut 1/4 inch thick
2 tablespoons olive oil, seasoned or plain
8 oz. Mixed cheese, at least 2/3 of it soft cheese
Cracked black pepper
Preheat oven to 375. Place bread slices on rectangular stone or baking sheet; lightly brush with oil. Bake 10 to 12 minutes or until light golden brown; remove from oven, turn oven to broil. (You can make this up to one day ahead and wrap up well.)
Meanwhile put cheeses in bowl of food processor. Crack pepper over cheese to taste and pulse until creamed together. Spread over Crostini and broil until just beginning to turn brown and bubbly. Top with topping (optional); serve.
Date: January 12, 2010