there’s been a lot going on lately…including but not exclusive to: a brand new starter, a new bicycle, and an attack by a very angry duck. there was also a bird invasion that i wont go into here because im still trying to work through it internally. i did however manage to make some crostini, with my starter, combining all thats good and right with the world. duck soup would have been right too. but its not the hunting season and i had a lot of bread to use. i also learnt the mathematical rule of nature, and so too, design. when i say learnt i of course use the term loosely. what i understood was simply the shape of a sea shell and now have images of an old italian man named fibonacci, eating crostini inside said seashell with the amalfi coastline nearly, but not quite, cropping his head off. so anyway…its been a big day. here’s my crostini – or simply my things on toast…in a seashell.
firstly, there was a pea and pecorino one. which was sublime. and no recipe – all i have to say is, in a mortar and pestle bash half a garlic clove with a pinch of salt. add two good handfuls of peas, mash into a paste, a handgul of some pecorino, some salt and pepper, and enough olive oil to get it to the consistency of spreadable mushed up peas. then spread on bread, tumble over some fresh peas, some shaved pecorino, and a drizzle of olive oil.
then – tomato, basil, olive crostini – achieved by: toast bread, rub with garlic, drizzle with olive oil, put some green leaves on toast, top with some sliced cherry tomatoes, chopped olives, tear over some mozzarella and some basil. finally drizzle with olive oil. et voila.
then same thing with the bread. just with mozarella, finely chopped chili, olive oil.
and then i happened upon a fig. or rather, it happened upon me. and so i did it all again, with some mozarella torn over the bread, some basil, tear the fig into bits, drizzle with olive oil and a drizzle of honey.