So my friend Pam makes this bread. Like, really good bread-bread. The type that that makes people moony when they go to Paris. Enough to make a carbophobe buckle. So good you can eat it as toast for breakfast, with tomato and cheese for lunch, and with a big bowl of stew for dinner. And then snack on it plain in between.
Julian and I are part of Pam's CSA, and you'd think we'd get tired of it, but we don't.
Last night, we had a friend over and I made some quick dessert crostini.
The sourdough melds with the flavors in different ways. The sourdough tempered the lushness of the banana chocolate. It lent additional funk to the pear truffle honey. And it added another dimension to an otherwise obvious vanilla sugar. All you do is top the bread and toast.
The nectarine is there to cleanse your palate and because it makes the plate look like a cheese plate. Doing mini open-faced cheese tartines is another idea, for another day.