Lunch

I think my sister thinks I'm lavish.

It's simply not true. I enjoy good food as much as the next girl, but I don't usually go crazy. That's saved for guests. (Hint--There may be a post for this Friday's dessert, for instance.)

In this case, her feelings are guided by misunderstanding. I say her feelings, but I'm making assumptions here--this is an educated guess of mine based on the fact that she thinks I make fancy, over-priced apps as snack food. The issue is, I don't think most people know how simple really good food can be.

Which is why I love the following recipe, which is less a recipe and more a series of steps you can fill out, because it feels indulgent. And, you will learn, I really like indulging. The only thing that will suck is waiting an hour while the smell of roasting garlic invades your house.


Prosciutto, Roasted Garlic and Goat Cheese Crostini

makes 12 crostini

1 head garlic, roasted*
1/2 cup goat cheese
4 large slices prosciutto
baguette, cut into 12 thin rounds
spicy oil, optional
minced fresh chives, optional

Note: This recipe has been updated since the original posting.  Not only does it have a photo, the directions have changed a tich.  I thought I was being fancy by layering prosciutto in thinner cuts previously.  I've decided this is unnecessary because the little "blankets" scrunny up like the picture above displays.  Simpler, faster, equally pretty and delicious.

Start your broiler heating.  My gas oven allows me to set my broiler to "low".

Working over a cookie sheet, scoop out a clove with a butter knife and smear it over a round of baguette. If you have particularly large cloves, cut them in half.  Top with crumbled goat cheese, dividing evenly between the rounds.

If you want a little spice, this would be the time to lightly shake some hot oil over the crostini.  A pinch of red pepper flakes will work well too, but be sure your guests want that kind of thing!


Lay the prosciutto slices directly on top of each other.  With a flat, sharp knife, cut into thirds, width-wise.  This supposes you will end up with small slices that are just big enough to cover one of your crostini.  If your slices are larger or smaller (I've gotten up to 4 pieces out of really big prosciutto slices), adjust accordingly.  Layer prosciutto like a little blanket over the cheese. 

Place cookie sheet in the oven 3-4 inches away from the broiler. Cook them for just 3-5 minutes or until the edges of the crostini and meat are browning; the fat at the edges of the prosciutto should be starting to crisp and render.

Consume immediately, guiltlessly, lavishly.


*Roasting a head of garlic: You do this by cutting the top 1/3 of the head off (you're aiming to expose the tops of most, if not all, of the cloves) and drizzling a little olive oil on it. You could top with a little salt and pepper if you want.  I don't really see a need, though. Wrap it up in tin foil, set it in a 375 degree oven.  Check it after 45 minutes.  (One hour for two heads, which I would recommend, because who wants to turn on the oven for an hour for one bloody head of garlic?  They will also keep in the fridge for a while so no panic.)   The garlic is done when the tops are geennntly caramelizing (you don't need a deep brown like most "real" caramelizing - the outside cloves may burn first).  You should be able to feel the garlic is smooshy-soft through the skin.

Seriously, that's all there is to this five-dollar app they've served you at a restaurant.  A ten-cent head of garlic and time.

(Alternatively, you could get a similar flavor poaching a head of garlic and get yourself some garlic-oil for bread dipping and dressings and what have you at the same time.)

Achievement Unlocked: Roasted Garlic