This week’s loaf makes excellent crostini to pair with smoked salmon and lemon crème fraîche.
Jewish rye bread
Sea salt and fresh ground pepper
1. Thinly slice the rye loaf into ¼-inch-thick pieces with a serrated knife and place slices on a baking sheet.
2. Drizzle lightly with olive oil and sprinkle with salt and pepper, then slip pan into a 375º oven and bake crostini for 10-15 minutes, until bread is golden brown and slightly crisp. Remove from oven, and serve warm or at room temperature. (Can be made ahead of time and stored in an airtight container.)