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.