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
- Heat oven to 450° F.
- 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!}
- 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.
- 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.
- 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
8.ate@eight 