If you’ve ever been to dinner at Todd and Marie’s, with their fancy Viking stove and their bratty kids who look like fun-house versions of themselves, you’ve probably had Crostini. You’ve also probably heard it pronounced differently each time they’ve invited you over. If you ask them what’s in it, they’ll give you a blank look and serve you a martini. Crostini is the dish of choice for people who watch Food Network and like to try out fancy new words. But here’s the thing about Crostini: it’s the perfect appetizer.
Why? You might ask. That’s simple: take a piece of toasted bread, slap on a few sweet or savory toppings, serve it up with some wine, and suddenly you’re the one who served “Crostini” at your dinner party. Because let’s face it, there’s only ONE Todd and Marie, and everybody loves to hate them.
Often times, people attempt complicated dishes that end up failing in the process. But why bother when all anyone REALLY wants is some good crusty bread? Got a creamy topping to slather over it? Even better. That’s the method behind this dish.
To make the pesto, simply puree garlic, parsley, walnuts, and olive oil. Season with a little salt, pepper, and parmesan cheese. Then combine with goat cheese. Finally, brush thin slices of French baguette with olive oil and toast in the oven at 375 until just golden. Spread with your toppings and you’re done!
So the next time Todd and Marie come over for dinner, be cordial. Accept the over-priced bottle of wine they’ve brought. Ignore the fact that they never removed the price tag. Compliment Marie on her orange hair. “What a lovely shade,” you’ll say. “Makes me think of Fall.”
Take a piece of that golden bread, with that pesto you’ve made from scratch, and offer them a “Crostino”.
“Cro-stee-NEE!” they’ll say, snidely, to which you’ll smugly reply, “Crostino. Crostini is the plural form.”
2 cups flat leaf parsley (rough chop)
2 cloves garlic (smashed)
1/2 cup toasted walnuts
1/3 cup olive oil
2 tablespoons parmesan cheese
fine sea salt
freshly cracked black pepper
4 oz Chevre goat cheese
1 French Baguette (thinly sliced)
Pre-heat oven to 375. Over medium heat, dry roast walnuts in a small fry pan until golden and fragrant. Set aside. Smash two cloves garlic with blunt end of your knife and discard the peels. Add parsley, garlic, and walnuts to a small food processor. Stream in olive oil. Cover and process until a smooth paste is formed. Add parmesan cheese and check for seasonings. Season with salt and pepper if desired.
Mix pesto with 4 oz goat cheese. Check for seasonings and reserve. Then thinly slice french baguette and brush with olive oil on both sides. Bake in oven until golden and toasted (5-8 min). Remove from oven and let cool before spreading with goat cheese mixture. Enjoy!