Want easy elegance for an Oscars party? Go with crostini
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.
While these are very simple to make, they give off more than a slight air of elegance. Passing them to start off an awards party while someone pours some sparkling wine won't actually transport you to the red carpet, but wouldn't you rather be home eating crostini and sipping bubbly anyway? Yeah, me, too.
• Katie Workman has written two cookbooks focused on easy, family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at http://www.themom100.com/about-katie-workman/