Sweet and Savory Crostini x 2

Crostini is one of those things that's so incredibly easy, but looks and tastes impressive! Perfect for dinner parties, or when you're in the mood for something different than chips and dip. Two different kinds of cheese, two different kinds of sweetness, two different recipes for crostini! One of these is from Giada De Laurentiis' Giada's Family Dinners book, the other is my own creation.

Giada's Crostini with Gorgonzola, Honey, and Walnuts

Ingredients

2 tbsp olive oil

24 1/3-inch-thick diagonal baguette slices

6 oz. creamy gorgonzola cheese, coarsely crumbled

2/3 cup walnuts, toasted, coarsely chopped

3 tbsp honey

1 ripe fig, thinly sliced crosswise (optional, I did not use, you'll see why below)

Preheat the oven to 375F. Arrange the baguette slices on a baking sheet in a single layer. Lightly

brush the baguette slices with oil. Toast in the oven until the baguette slices are golden, about 8 minutes. (You can toast the baguette slices 1 day ahead. Cool, then store them at room temperature in an airtight container.)

Toss the Gorgonzola with the walnuts in a small bowl. Spoon the cheese mixture onto the baguette slices and press lightly to adhere. Return the baking sheet to the oven and bake until the cheese melts, about 8 minutes (I think I only did 5 and it appeared to be melted). Arrange the crostini on a platter. Top each with a slice of fig, if desired. Drizzle with honey and serve warm.

Fig and Goat Cheese Crostini

Ingredients

2 tbsp olive oil

24 1/3-inch-thick diagonal baguette slices

4 oz soft goat cheese

fig spread

Toast the baguette slices as above. Spread a thin layer of the fig spread on to the toasts. Top with a slab of goat cheese (see picture for approximate amount). Serve!

So precisely what I did was splice each recipe in half, so from one baguette, I made two different kinds of crostini. I found a nice Pinot Grigio at the store that I wanted to try. It did not pair well with the crostini hahaha. I think that a crisp Sauvignon Blanc would have been more appropriate for the fig-goat cheese crostini, and maybe a fruity young red for the gorgonzola, something to really balance it out.

Dave's only complaint was that I didn't throw in a third kind of crostini with smoked salmon, cream cheese, and capers. Maybe next time!