These long thin toasts look and taste sophisticated, but they’re
easy and inexpensive to make. Give them by themselves, or with a wedge
of good cheese (the Corkscrew has the best selection locally) and a
bottle of wine.
Gift tag suggestion: Asiago toasts are great with soups and salads, as an accompaniment to cheese, or just to munch on.
- 1 day-old baguette
- extra-virgin olive oil
- 1 ½-2 cups freshly grated aged Asiago cheese
Preheat the oven to 350° F.
Slice the baguette on a sharp diagonal
into very thin long slices (1/8-inch to ¼-inch thick).
Brush
the bread as lightly as possible on both sides with the oil. Place on a
baking sheet. Sprinkle the bread slices evenly with the cheese. Bake
for 10-15 minutes or until lightly browned and crisp.
This article appears in Dec 10-16, 2009.
