Pecorino & Black Pepper Crostini

December 26, 2014

20141226-065112.jpg I wrote a few weeks ago about using leftover baguettes for croutons. Well, I am at it again. We seem to always have left-over pieces of baguette around, even more so during the Holidays. Today they become a super easy base for crostini. Cut pieces about a half to a quarter inch thick. Lay them out on a baking sheet. With a pastry brush, layer on a thin amount of extra virgin olive oil. Next, sprinkle on finely ground Pecorino Romano cheese, then grind over fresh cracked black pepper. Put in a 350 degree oven for 10 minutes to let the cheese melt. Then take out of the oven to cool a bit. This is where you can get creative and top with a host of things. Try spreading on herbed chèvre for a tangy treat. Or top with a dollop of store bought tapenade. Or a sliced tomato. A mound of tuna or chicken salad. Truly, whatever sounds interesting to you. The crostini become a great base for so many things. Lovely to serve with cocktails. A great way to get culinarily creative and use up those baguettes all at the same time.