I knew I wanted to serve crostini (basically toasted baguette slices) with the Torta, but after cooking solidly for a week, my brain went blank.  So I opened the new Gourmet cookbook (with green titles and cover–lovely, lovely–a sad end to a fine enterprise) and looked up Ruth Reichl’s how-to’s.  Saved.

Dave cut the La Brea bread baguette on an angle to get the nice shape of these slices.  I set them out on a rack, brushed both sides with good-quality olive oil, then salt and peppered them (lightly).  I toasted them lightly under the broiler, keeping an eye on them.

They were magnificent right out of the oven, and I ate them for my lunch.  They were a little less magnificent that night, even a little soggy, after being kept (in a bowl, under plastic wrap) all day.  I think it was the constant rain we had, because the next day Dave and I popped them into the toaster for just a minute, and they were back to magnificent–especially when slathered with the leftover Sun-dried Tomato and Pesto Torta.

To arrange in a bowl, first cover the bottom of the bowl with a single layer of crostini.  Then, layer the slices in a circle around the edges, building up as you go, leaving the middle hollow.  It doesn’t really show too well in this picture, but it looks very cool in real life.

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