CROSTINI WITH GOAT CHEESE AND ROQUEFORT
4 ounces fresh goat cheese
2 ounces Roquefort
1 tablespoon minced chives
2 tablespoons extra-virgin olive oil
eighteen ¼ inch thick diagonal slices cut from a long, thin loaf of French bread, arranged in one layer on a baking sheet and toasted in the middle of a preheated 350* oven until golden and crisp, about 10 minutes
1. Preheat the broiler. Line a baking sheet with foil.
2. Mash the cheeses together and work in the chives and 1 tablespoon of the oil.
3. Spread this mixture on the toast generously, making sure to cover the toast completely. Arrange the crostini on the baking sheet.
4. Just before serving, brush the tops of the crostini with the remaining oil. Put the baking sheet under the broiler just until the tops are lightly browned. Serve hot.
NOTE: These can accompany a salad or be used as hors d’oeuvres.
from The New York Times, March 1, 1998