If you’ve never heard of a bestover, it’s the best of your leftovers reinvented and cleverly transformed into the best the best little grilled cheese you’ve ever tasted. So go peruse your fridge and use up all those bits of straggly cheese. You know the leftover fancy stuff from your last dinner party, the last few slices of deli cheese and why not throw in a wayward mozzarella stick. Whirl it all in the food processor with herbs, garlic and mayo (to hold it all together) and you’ve created the ultimate bestover without even going to the grocery store.
Crouton for soup: The silver lining of New Jersey’s never ending winter is that there’s an excuse to eat soup every day! What could be better than a big cheesy crouton to soak up all that goodness? It turns a simple bowl of soup into a hearty and substantial meal.
After school snack: Who needs cookies when you can give them grilled cheese after school? The smaller crostini size is perfect for snacking and when it’s right out of the oven, all warm and gooey, they’ll have lots of energy for homework.
Grilled Cheese Crostini
Prep time: 5 minutes
Cooking time: 5 minutes
Makes 1 ½ - 2 dozen
1 baguette cut into 18-24 slices
2 cups shredded cheese (Cheddar, mozzarella, provolone or whatever’s in the fridge)
1 garlic clove, minced or 1-teaspoon garlic powder
2 tablespoons chopped fresh herbs (parsley, basil, oregano or whatever’s in the fridge)
¼ cup mayonnaise
Pre-heat oven to 400 degrees. Adjust oven rack so it’s 6 inches from the top.
In a small bowl, mix cheese, garlic, herbs and mayo. Place baguette slices on a baking sheet. Evenly divide cheese mixture on bread making sure it goes to the edges (this will prevent the bread from burning). Bake 8 minutes. Turn oven to broil and cook another 2 minutes keeping an eye on the crostini the entire time so it does not burn.
For more recipes go to www.secretsofahomecook.com