Rye Bread Toasts

This week’s loaf makes for excellent crostini to pair with creamy sheep’s milk cheese and some Meyer lemon relish.

Ingredients:
Jewish rye bread
Olive oil
Sea salt and fresh ground pepper

Method:
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.)

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