Crostini

A revived loaf can be sliced thin and slices brushed with olive oil, sprinkled with sea salt and baked in a 450 degree oven for 10-12 minutes until the bottoms are golden brown and the tops are dry. These are crostini and are delicious plain or spread with any number of toppings. We offer our pesto from the Kenter Canyon Farms test kitchen as an example but the possibilities are endless. Crostini are also perfect vehicles for creating leftover magic from the odds and ends that accumulate in the refrigerators of serious cooks. The key is to mash or chop the leftovers a bit so they stay on the crostini. Warm them in a pan and drizzle with a delicious fat, like olive oil, walnut oil or melted butter and little acid, like lemon juice, vinegar or verjus and some good salt. Pile this on top of the crostini and serve them forth either warm or at room temperature.