a post about toast...

Bread slices that have been brushed with oil, sprinkled with salt and pepper, and baked until golden brown. Crostini is just a fancy name for toast. You can make them ahead and they keep for ages in an airtight container. Munch on them plain, crumble 'em on top of a smooth soup or make an endless variety of instant canapés. Just spoon on your choice of toppings and serve them on a smear of something, in this case a good quality mayonnaise, micro greens pined on top is a must.  Arrange them elegantly on the very trendy slate-ware from Irish company Slated… voila! Restaurant food at home!

Here the tangy goat cheese is perfect with the sweet roasted pepper. I am loving Bluebell Falls' goat cheese at the moment when I can find some (not pictured) but use your own favorite. You can buy the peppers pre-roasted and skinned from any good deli if you can't face all that fiddly peeling. A few olives are a nice addition and, for that cheffy touch, pea-shots are the new rocket (arugula to my American friends). If you are looking for a quick dish that requires only a few ingredients and saves you hours in the kitchen, then 'fancy toast' is the one for you.

Basic crostini
Good quality baguette, cibatta or sourdough, sliced 1/4 inch thick
Olive oil (For extra flavor, use an oil infused with garlic or herbs)
Sea-salt and coarse-ground black pepper

Directions
Preheat oven to 350 degrees. Drizzle two large baking sheets with oil, and season with salt and pepper. Arrange your bread slices on the oiled sheets, then drizzle top with olive oil and season again.

Bake until golden, 15 to 20 minutes, rotate tins and turn crostini over halfway during baking. Leave to cool on baking sheets. Cover crostini with desired toppings, and serve.