Assembling Dinner: Savory Crostini

There's a joke about what most New York City bachelors have in their refrigerators. Though the start is different every time, the punchline always includes an old Chinese food container, a coupla beers, and a bottle of "real-nice" champagne.

The joke would be funny if it weren't so damn true. I met a woman on the subway last week who was on-and-oning about her fab apartment on the Brooklyn Heights promenade. Incredible view, rent that would make a Midwesterners head spin. And the kitchen? "It's more of a kitchenette, really. There's a half (!) fridge, and a bit of counter space." If memory serves, I think she said something about keeping her old law school texts in the oven.

Egads! Some real estate agent made a commission by convincing this well-educated sophisticate that her glorified wet bar is a kitchen. The New York pied-a-terre is, after all, just for sleeping. All consumption and convivium must take place outside the four walls.

Yet, with a little intelligent shopping, Ms. Fab could make a dinner that would rival Montague Street's finest restaurants. No skillets required.

Savory Dinner Crostini
Created by The Wooden Spoon
Feeds 6 to 8 noshers

Baguette (or purchased pre-cooked crostini at the deli counter)
Fig paste

Quince paste

Olive tapenade
Nicoise olives
Manchego cheese
Goat Cheese

Imported prosciutto

Air-dried serrano ham
Good quality extra virgin olive oil
Frisee
Sherry Vinegar
Salt, black pepper

1. Preheat oven to 350F. Using a serrated bread knife, cut baguette into 1/3-inch thick slices. Brush with olive oil and sprinkle with salt. Toast until lightly golden, about 12-15 minutes, turning once.

2. Assemble! Have a heavy hand with the toppings, and drizzle generously with olive oil when the crostini are assembled. Here are some combinations that work particularly well:

• Fig paste and Prosciutto, topped with an olive
• Quince paste and Manchego cheese
• Olive tapenade & goat cheese (for fun, stir some chopped fresh herbs into the cheese)

3. Toss the frizee with the olive oil and sherry vinegar (in a 3:1 oil:vinegar ratio), and season with salt and pepper. Add this to the side of the plate, and you've got a respectable vegetable to serve with your meal. Ask your friends to bring the wine.