olive crostini with goat cheese, roasted tomatoes and baby portabellas
two summers ago, I worked for the addiction psychiatry group at the state's adult mental hospital. one morning my boss came into my office with a loaf of seven stars olive bread, and as I had never had it, she gave me the loaf to try. the whole loaf! I am making a one-time, major confession here: I ate the entire thing before I even left the office.
since then, it's been love. for lunch today, I brushed one side of four slices with olive oil, and broiled it oiled-side up. then I flipped it and spread goat cheese on the non-oiled side and popped it back in the oven for about a minute, or just until the cheese started to melt and brown.
I cannot get enough of this bread.
oiled and ready for the broiler.
meanwhile, I pan-roasted some halved cherry tomatoes (because of the density of their seeds/pulp and relatively small amount of watery juice, they pop and their innards take on a really intense flavor) alongside some pre-sliced baby portabellas. fun fact: whole baby bellas and pre-sliced ones cost the exact same - they are one of the few foods for which you don't pay a premium for convenience. with pre-sliced you get more for your money because they've already been trimmed and cleaned, and they keep in the fridge just as well as the whole ones. I used half a pint each of the cherry tomatoes and mushrooms.
cherry tomatoes, halved
perfect summer lunch. aggressive wine pour.
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