recipe goodness :: za’atar-pecorino toasted crostini

za'atar-pecorino crostini

Sometimes the best things in food are created by opening your cupboards and blindly grabbing one ingredient with your right hand and another with your left. I love crostini — I think it’s the answer to any last minute appetizer need or the way to add a crunchy bite to a smooth bowl of soup or stew.

When I was experimenting with my balsamic and fish stew, I thought anyone without dentures might appreciate something with a different texture to round out their bowl. So with a few swipes of butter, a grating or two of pecorino and a sprinkle of za’atar {a spice mixture I think everyone should have in their cupboards}, this tasty little crostini came to life and proved worthy of sharing with you all. Who needs Stella D’Oro when you can make these from scratch in under 5 minutes.

Za’atar-Pecorino Crostini

1 fresh baguette
butter or olive oil for spreading
pecorino for grating
za’atar spice for sprinkling

1. Heat oven to 450° F.
2. Slice the baguette at a 45 degree angle, cutting as many pieces as you think will suit  your crowd {I underestimated their popularity, so ended up making a second batch — plan wisely!}
3. Spread butter or brush olive oil on each piece to lightly coat. Using a microplane, zest pecorino on top of each crostini. Take a pinch of za’atar and sprinkle on top of the pecorino.
4. Place all the crostini on a baking sheet and bake in the oven 5-8 minutes or until the cheese is slightly melted and the breaded is lightly toasted.
5. Serve with soup, stew, roast chicken, fish, brisket, braised rabbit, whatever your heart desires!

Crostini Partners in Crime:
Grandma’s Italian Wedding Chicken Soup
Wild Child Broccoflower and Celery Root Soup
Homemade Gnocchi and Sauce: Channeling My Italian Grandmother
Lemon Herb Roasted Chicken
Spicy Balsamic and Fennel Fish Stew