Broiled Baguette Toasts with Assorted Toppings

Serves 8

INGREDIENTS

• 2 large baguettes, sliced into ¾-inch thick pieces
• 4 garlic cloves, peeled and cut in half crosswise
• Olive oil for drizzling
• Kosher salt and freshly ground black pepper

INSTRUCTIONS

1. Preheat the broiler.
2. Working in batches, arrange the baguette slices on a baking sheet (you can line the sheet with foil for easier cleanup).
3. Place the baking sheet under the broiler for 1½ to 2 minutes, until the baguette slices are just golden. Remove the baking sheet from the broiler, and using tongs, flip the slices. Return the baking sheet to the broiler and toast for 1 minute longer. Watch closely so the toasts don’t burn.
4. Pierce a garlic clove half with a fork so that the cut side is facing outward. Use the cut side to rub the toasts. (If the toasts are too hot to handle, hold them with a kitchen towel). Replace the garlic clove with a fresh half as needed.
5. Drizzle the toasts with olive oil and sprinkle with a little salt and pepper. Then add one of the toppings below or your own favorite combination. (The toppings below are well seasoned, so you may not need to salt and pepper the bread before you add them.)

TOPPINGS

• TOMATO AND BASIL CROSTINI:
• 2 medium tomatoes, diced
• 1½ tablespoons chopped basil leaves
• 1 tablespoon roughly chopped capers
• ½ tablespoon finely chopped red onion

1. In a medium bowl, mix together tomatoes, basil, capers, and red onion.
2. Drizzle with olive oil and add kosher salt and freshly ground pepper to taste. Spoon onto toasts.

• PARMIGIANO-REGGIANO, ARTICHOKE, AND LEMON-MAYO CROSTINI:
• 8 teaspoons freshly grated Parmigiano-Reggiano cheese
• 2 artichoke hearts from a jar, drained and quartered
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice

1. Pile 1 teaspoon Parmigiano-Reggiano on each toast and broil it until melted, about 1 minute.
2. Top each toast with a quartered artichoke heart, and drizzle with a bit of lemon-mayonnaise sauce (1 tablespoon mayonnaise blended with 1 tablespoon lemon juice, and a pinch each of kosher salt and freshly ground black pepper).

• LEMONY GOAT CHEESE WITH OLIVES AND DILL CROSTINI:
• 4 ounces goat cheese, at room temperature
• 1½ teaspoons lemon zest
• 8 teaspoons chopped kalamata olives
• Fresh dill

1. Mix 4 ounces goat cheese with 1 to 1½ teaspoons lemon zest and a pinch of freshly ground black pepper.
2. Spread onto toasts and top each with 1 teaspoon chopped kalamata olives and a few sprigs of fresh dill.

• OTHER TOPPING VARIATIONS:
• Try goat cheese topped with sliced, roasted red peppers from a jar or cream cheese topped with smoked salmon and dill.

TIP:

• To make lemon zest, just rub the medium-fine side of a grater over the lemon skin, stopping when you get to the white stuff (called the pith).