Wednesday, 9 October 2013

Fondued Crostini

Christ.  It is obscenely cold, dammit.  It's one of those days where you just refuse to leave the house, not even step out of your house, really, because of how cold it is.  It is cold and it is windy.  You know what's worse?  It's deceiving because it's sunny.  It's been sunny the entire day, and before stepping out I was like oh what a delightful day, I may have the flu and its associated symptoms of dizziness and sore throat, but it's a warm delightful day.  Then I stepped out and the worst possible profanities burst out of my mouth. 

You know what this day needs?  A cheese fondue.  A wonderful cheese fondue prepared by my Swiss friend, Sarah.  We used to live together and she used to make these wonderful cheese fondues that on a cold winter's day is all you need to restore your faith in love and humanity. 

Unfortunately she has left me.  She has graduated and moved on with her life, and left me here in the Scottish cold.  Though I am deeply hurt by this, especially now that all I want is a cheese fondue, I've made these "fondued crostini".  They're cute little canapes, and I've called them fondued crostini because..well, it's essentially a mixture of melted cheese and garlic and herbs on top of bread.  Use whatever cheeses you have to melt on top of them, add some herbs - thyme or rosemary or whatnot, and something to cut the fat, like lemon zest.  Be creative.  If you have access to a fondue pot or a Swiss friend, have a proper cheese fondue.  If not, just melt a bunch of cheeses and stuff on top of bread and make do. 

Bread for crostini (like baguettes, that would allow to you have small two-bite rounds)
Two or more cheeses of choice (I used some blue cheese and brie, but you can probably find a better combination)
Olive oil

Slice your bread to about 1 inch thickness, drizzle with olive oil, and put them in a hot oven of 200C for 5 minutes oor until slightly crusty.

Peel and cut a clove of garlic in half, and rub all over the slices of bread.

Crumble the cheese on top of the bread along with a little bit of rosemary and some lemon zest. Put them back in the oven for another 5-10 minutes or until mixture melts.

1 comment:

  1. So simple and makes a wonderful appetizer!


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