I am a scientist who loves to cook because there are many similarities between working in a lab and cooking in a kitchen. I love to share my cooking experience with you and to inspire others to cook.

Saturday, January 16, 2016

Crostini (Toasted Bread)

I remember vividly the day I placed a piece of double cream Gouda cheese on a piece of crostini and then put it in my mouth. It was at a Christmas party and it was one of those special "food-moment" that I will always remember it. I could never imagine a piece of toasted bread can taste like this. Since then, Gouda cheese and crostini would be the staples at every party or gathering that I was invited to, whether it was picnic at the park or a house warming party.

It has been a long long time since I had crostini so I decided to give it a try and I was surprised by how easy it was to make crostini. All you need is a loaf of baguette and olive oil. I repeat baguette and olive oil and you create magic with these two items.

Pop the thing into an oven and toast it for 10 minutes and you will get these golden brown crostini.

I have since made a few batches and I learned that the quality of the baguette makes a lot of difference. Go for quality baguette and you will not regret it. You will be popping this by the mouthful and before you know it, you will be making another batch.

No comments:

Post a Comment