Cheap Chow – Crostini with Gorgonzola & Strawberries

Some deem frugality as a bad character trait. I consider it a gift.

As a seasoned cheap skate, I’ve formulated a system which allows me to continue living the gourmet life without shelling out the big bucks. Okay, ”system” may be too strong of a word here. Let’s just say I’ve got a few elementary hints for preserving the refinement of your foodie taste buds while also preserving your dough.

Summer usually has me enveloped in an entertaining state of mind. Guests swinging in here and there this summer, in particular, has gotten me very well-acquainted with the hors d’oeuvre. Making a good hors d’oeuvre is an art form that should be taken very seriously. The success rests in balancing flavors and textures to leave one satisfied after just a bite. And, naturally, anything that comes packaged in one or two small bites should be packing a lot of flavor. So if you’re following my thought process, ideally, an hors d’oeuvre should be very complex.

Or should it?

I’ve worked for restaurants and catering companies where an entire day’s shift consisted of making the 40 components necessary for a 2-centimeter canape. As much as I love fancy, “cheffed up” recipes with 26 words in the title, and have fallen prey to making them myself at some point or another, there comes a time when simplicity saves the day.  Sometimes, it’s more time, cost, and taste efficient to use a small handful of ingredients, and rely on their natural integrity. But here’s the tricky part – ingredients that are beautiful, fresh, and flavorful in their natural state can oftentimes be pretty pricey. And this is why I say pick one ingredient to splurge on. This one splurge should really be the superstar of your hors d’oeuvre, and the other less expensive ingredients should be there as complimentary character foils, making the superstar shine. So pick wisely.

My splurge of choice: Good Cheese…

Crostini with Gorgonzola & Strawberries

20 baguette slices, 1/3-inch thick

Canola oil, as needed

1 cup strawberries, hulled and thinly sliced

5 basil leaves, julienned

2 tsp sugar

4 oz Gorgonzola cheese  (You can use something  milder as an alternative, like Cambozola or Danish Blue Cheese)

Preheat oven to 350 degrees Fahrenheit. Brush the baguette slices lightly with oil. Bake 6-8 minutes until lightly golden and crispy.

In a small bowl, combine strawberry slices with basil and sugar. Let stand for 20 minutes.

Smear a little bit of the Gorgonzola onto each crostini. Top with strawberry mixture.