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This Jan. 18, 2016 photo shows a goat cheese and pear crostini sprinkled with crumbled bacon in Concord, N.H. This dish is from a recipe by Katie Workman. (AP Photo/Matthew Mead)
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Matthew Mead

This Jan. 18, 2016 photo shows a goat cheese and pear crostini sprinkled with crumbled bacon in Concord, N.H. This dish is from a recipe by Katie Workman. (AP Photo/Matthew Mead)

Hosting an Oscars party?

By KATIE WORKMAN

The Associated Press

1 Comment | Leave a Comment


They sound simple. Crostini, that is. Slices of bread that have been brushed with olive oil and toasted, then topped with something that need be no more complex than a sprinkle of salt and a generous rub with a fresh garlic clove. Of course, something more complex is nice, too. I’m talking to you, tomato and Parmesan and anchovy.

Let’s start with the bread. Baguettes are the way to go. If your baguette is thin, it’s best to slice it on a slight diagonal. This gives you more surface area to play with. And mess around with the time that you toast those slices. If you like your crostini crisp, toast them a bit longer. Want them with a bit of chewy give in the middle? Ease off the toasting time. The toasts also are lovely grilled over live fire when the weather allows.


Next up, the toppings. My crostini feature a base of herby honey butter, barely ripe pears, a bit of tangy goat cheese and a few nuggets of crispy bacon. You can use whatever pears you like. There are lots of varieties to choose from (Bosc, Barlett and Anjou, to name a few). And using a couple of different kinds of pears makes for a very attractive platter.

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