Lindsey, is the guest chef, again!
Fontina Crostini with Lemon Gremolata
Cuisine at Home, December 2011
For the Gremolata, combine:
2 Tbsp grated Parmesan
1 Tbsp each minced lemon zest and fresh thyme
1 tsp minced garlic
1/2 tsp each kosher salt and black pepper
1/3 tsp red pepper flakes
For the Crostini, Brush:
16 baguette slices, 1/2-inch thick
2 Tbsp olive oil
16 thin slices of Fontina cheese, 8oz.
Preheat broiler with rack 6 inches from element. Line a baking sheet with foil.
For the gremolata, combine
Parmesan, zest, thyme, garlic, slat, black pepper, and pepper flakes in a small bowl; set aside.
For the crostini, brush bread on one side with oil. Arrange slices on prepared baking sheet, oiled side up; broil until lightly toasted, 1-2 minutes.
Top each crostini with 1 slice of cheese. Divide gremolata mixture among crostini broil until cheese melts, 1-2 minutes more.
These were perfect little bites to accompany the soup!
I am participating in Foodie Friday hosted by Michael at Designs by Gollum and Fusion Fridays at Jennifer Cooks.