Grazing on Crostini

I’ve always been a grazer. I would have made an excellent cow, happily spending the day munching on a buffet of field grasses, clover and wildflowers; not having to worry about my waistline, as I wouldn’t have one.

My Inner Cow

Left to my own devices, when I am home alone with no one in the house to cook for, my inner cow comes out. Instead of using my culinary skills to whip up a fine dinner for myself, I tend to rummage through the refrigerator to create my own personal field of greens from which to nosh.

Let’s look in the cheese drawer, ah, a nice piece of leftover brie, ah, there’s some Manchego too! Some grapes in the fruit bin, that will go nicely, and what is that? Ah, Spanish olives, and behind them, oh I see some artichoke hearts! What’s lying around on the counter, I spy a baguette!

A few minutes later, I have my dinner. Now dessert … an ice cream container is sitting in the corner of the freezer, very lonely. I must befriend it! No need to scoop it into a bowl, I am alone, I can eat it right out of the container, saving myself the bother of washing a dish.

It’s a good thing I’m not alone too often, or I just might start to look like my inner cow. Why I don’t bother to prepare myself a real dinner, I don’t know, but I thought it was a topic worth pondering.

Perhaps I don’t believe I’m worthy of a nice dinner, maybe I’m just lazy or maybe I really am a cow … who knows. I think that it is a combination of things. Being busy all day, it is nice to have a breather from having to stop at a certain time to think about and prepare dinner.

Also, I have to admit, that my love of cooking is really not so much about the cooking itself, but more about the sharing … the giving of the food to others. I enjoy cooking because I enjoy sharing it with my family and friends. When there is no one to share it with, it takes much of the joy out of it.

So here I am, happily grazing, having figured it all out; and, I might add, having saved countless amounts of money on psychoanalysis fees.

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One of my favorite "nosh" food is the crostini. Serving up a delicious crostini as an hors d'oeuvre or snack is so simple. Enjoy them as a meal with soup or salad. Normally the ingredients are already in the refrigerator or pantry. This selection is varied, simple to make and very tasty. (Each recipe makes a dozen or so.)

Tomato, Oregano and Mozzarella Crostini

Tomato, Oregano and Mozzarella Crostini

• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon dried oregano
• Salt and freshly ground pepper, to taste
• 2 ripe plum tomatoes, sliced thinly
• 1 small baguette of French bread, sliced crosswise 1/4-inch thick
• Butter
• 1 small round of fresh mozzarella cheese, thinly sliced

Preheat oven to 350°F.

Place olive oil, oregano and tomatoes in a bowl, sprinkle with a little salt and pepper to taste. Gently mix and let stand to blend the flavors.

Lightly butter the baguette slices and place on a baking sheet, buttered side up. Top each with a slice of mozzarella then a slice of the tomato. Transfer baking sheet to oven and bake until the bread is thoroughly heated and the mozzarella is melted. Serve.

Red Bell Pepper and Goat Cheese Crostini

• 1 small baguette of French bread, sliced crosswise 1/4-inch thick
• 1 small log of fresh goat cheese, room temperature
• 1 small jar of roasted red bell pepper slices (or bell pepper salsa)

Preheat oven to 350°F.

Place baguette slices on a baking sheet. Spread a layer of goat cheese on each slice. Place a bell pepper strip on top (or spoon the bell pepper salsa on top) and transfer to the oven until warm and the bread is lightly toasted. Serve.

Mushroom and Brie Crostini

Mushroom and Brie Crostini

• 2 tablespoons extra virgin olive oil
• 1 small onion, diced
• 1 8-oz container of mushrooms, button or baby bella
• 1/4 teaspoon dried tarragon
• Salt and freshly ground pepper, to taste
• 1 small baguette of French bread, sliced crosswise 1/4-inch thick
• 1 small log of brie cheese, thinly sliced

Preheat oven to 350°F.

In a large sauté pan, heat oil over medium heat. Add the onion and mushrooms. Sauté until mushroom liquid has been absorbed. Add tarragon, salt and pepper. Sauté one minute longer.

Place baguette slices on a baking sheet. Divide mushroom mixture among slices. Top with a brie slice. Transfer baking sheet to oven and bake until bread is thoroughly heated and the brie is soft. Serve.

Mediterranean Crostini

• 1 small baguette of French bread, sliced crosswise 1/4-inch thick
• 1 jar of olive tapenade
• 1 jar of artichoke hearts
• Crumbled feta cheese

Preheat oven to 350°F.

Place baguette slices on a baking sheet. Spread a layer of olive tapenade on each slice. Top with a slice of artichoke heart and crumble the feta cheese on top. Transfer baking sheet to oven and bake until the bread is thoroughly heated and the feta is soft. Serve.