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Thursday, Dec. 10, 2009 05:25 am

Asiago toasts

art6712

These long thin toasts look and taste sophisticated, but they’re easy and inexpensive to make. Give them by themselves, or with a wedge of good cheese (the Corkscrew has the best selection locally) and a bottle of wine.

Gift tag suggestion: Asiago toasts are great with soups and salads, as an accompaniment to cheese, or just to munch on.

  • 1 day-old baguette
  • extra-virgin olive oil
  • 1 ½-2 cups freshly grated aged Asiago cheese

Preheat the oven to 350° F.

Slice the baguette on a sharp diagonal
into very thin long slices (1/8-inch to ¼-inch thick).

Brush the bread as lightly as possible on both sides with the oil. Place on a baking sheet. Sprinkle the bread slices evenly with the cheese. Bake for 10-15 minutes or until lightly browned and crisp.

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