Description: food, love, & life in Germany
I’ve been in a cooking funk lately. No matter how hungry I may be when I come home from work, I just can’t seem to motivate myself to do any real cooking. Tonight I had scrambled eggs for dinner. Yesterday was bread with cheese. The night before was leftover green beans, a side dish I had made the night before to go with absolutely nothing else. And before that, it was this week’s Cook the Book recipe, David’s Cherry Tomato Crostini with Homemade Herbed Goat Cheese. So it would seem that this group is the o
Well, anyway, let’s start with the homemade herbed goat cheese. I did manage to find goat yogurt without too much searching and I started this recipe by setting the yogurt to strain. Considering that it was greek yogurt, I was surprised to see that I still had quite a bit of water drain out. While this was happening, I also made the oven-roasted cherry tomatoes. This is an old favorite which I make fairly often. Depending on my mood I’ll either use Nigella’s “moon blush” tomatoes or Dorie’s classic version.
So far so good and so far quite easy. So you can imagine my surprise when I ran into trouble with the crostini of all things. Or rather, lack thereof. Somehow I hadn’t noticed that the bread my husband had sliced up for his breakfast was the ciabatta I had bought for this recipe. Surely I’ve mentioned before that all the stores here in Germany are closed on Sundays. So… how to make crostini without any bread?