Tales from the 'Snack Lab' - Garlic Butter Crostinis with Melted Cheese, Shredded Apple and Chives

I am not sure why some days the lunch appetite seems to be all but vacant. Common sense tells me I should have something to eat anyway, even if it is just a 'little something'. I quickly consider a fast trip to Edgar in Hull, but get the bad news on Twitter that the brioche was all scooped up by one client! Not that Marysol's now famous bacon date brioche should have been my lunch - my 'little something', but it may have made a nice finish. The bad news tweet is probably an omen telling me I need to fend for myself.

The fridge is going through a food diet right now, which means I am refusing to buy groceries and I am slowly working my way through the selection of raw ingredients, trying to be as creative as possible with the combinations.

So today out came 14 McIntosh Osgoode Orchards apples, still left from my bushel that I had picked up at the Parkdale Market. I am thinking apple sauce. Lots of apple sauce. I am thinking pie. Probably two pies. Two award-winning apple pies. Neither really constitutes a 'little something' for lunch. I am stuck. Next, out comes a small brick of 'whenever did I buy this?', but still happy mozzarella cheese. Still not committed.

I expand my search and go down into the freezer. Here I find a small bag (well sealed!) of Ace Bakery baguette slices leftover from a recent dinner party. From the pantry I pull out the last vestiges of my locally grown garlic purchased from Jacobson's on Beechwood, of all places.

I am now feeling ready to play and experiment in the 'Snack Lab'. The bread slices get very lightly toasted, slathered with garlic butter and then covered with a small parcel of grated mozzarella cheese. Back under the broiler until they bubble up to a light golden brown.

Meanwhile I peel one of those still crunchy apples and shred it. When the garlicy, cheesed-up crostinis come out of the oven, I garnish them with a sprinkle of shredded apple and a few snips of chives for colour. I go in for the taste. Jackpot! I love the crunch of the bread, the nip of the garlic, the sweet and salty in the goo of the cheese, the bright freshness of the apple. I love the pretty of the chives. It is complex but complementary.

Voila! Today from the 'Snack Lab' I bring you the Garlic Butter Crostini with Melted Cheese, Shredded Apple and Chives!

I am feeling quite pleased with my 'little something' lunch. A possible hors d'œuvre for the upcoming book club Christmas party? I think so!

The Secret to My Day-Old Ace Bakery Demi-Baguette

Today's lunch for the mister was simple and delicious, yet filling.

The sandwich was half of an Ace Bakery demi-baguette* with black forest ham, Emmental cheese, purple lettuce, slices of tomato and red onion, a few strips of bacon, then finished with a swipe of mayonnaise.

The salad is organic mixed baby greens with a dressing of olive oil, balsamic vinegar, salt and pepper.



* I bought the Ace demi-baguette last night near closing time. It had already been marked down to 50% off. I put it in the oven today at 375ºF for 12 minutes to freshen it up and it was like it had just been baked. A worthy technique to get full value from half-price day-old bread.