Recipe - Arugula Asiago Crostini

I had this idea in my head of how this post's pictures should be shot but it was up to Duc to completely execute...and I think he nailed it! I'd have to say that he had a blast with this shoot and why not? The ingredients were just beautiful to work with! It was all very simple too so the recipe was a little difficult to write out but it made more sense to show the layers of the arugula asiago crostini for all you recipe makers out there. The cute thing about crostini is that in Italian, its name means "little toast" which is basically what it is! I wanted to pair the natural pepperiness of arugula with a strong cheese so Asiago became the choice. We also used the smoked olive oil from Enfuso on our toast to give it a smoky taste though you can still make this recipe with regular olive oil. Bring it as an appetizer! It will be an easy-to-make hit, promise.

Step 1: Ingredients (yields 16-20 slices)

1 small artisan bread loaf, baguette-like
olive oil
2 oz. arugula
5 oz. Asiago cheese, shredded
balsamic vinegar

Step 2: Arranging the layers
Easy peasy recipe now. Slice artisan bread loaf into about 20 pieces but less if you can't manage that many. Drizzle on a light amount of olive oil, just enough to color the surface without leaking through too much. Top with a dense amount of arugula which you will hold down with plenty of Asiago cheese. Remember that it flattens as it melts! We stuck our slices into a toaster oven on the Toast function to about medium darkness.