I learned years ago that good ideas are often fleeting and require immediate attention. This occurred to me in conjunction with the realization that I frequently forget my thoughts if I don’t at least write them down so I can come back to them later. Even if they seem so brilliant, they’re impossible to misplace. I learned the hard way that the only method of preserving my inspiration is to keep track of it.
It’s a shame that this requires a good deal of organization and self-control, considering I have to override any momentary impulses, step away from any situation, and document whatever it is that has occurred to me. Because I am generally a hot mess, this means that my iphone is filled with little notes-to-self, recipes, poems, and plans for the future. As is the teeny notebook I carry around with me everywhere. There is also my purse, which is packed with crumpled scraps of paper and shriveled, note-covered receipts from the times when both my phone and notebook were not within reach…
Thankfully, one of those scraps of paper included the idea for these delicious toasts–the product of daydreams fluttering past my consciousness one Friday, mere hours before heading out to the weekend after a long-ish work week. It’s hard to stay productive when you know you have a fresh loaf of bread and some truffle honey waiting for you at home. I sat at the one stool provided to the front desk at work, legs crossed, feet sore, head aching from impatient clients and no lunch break. Soothing my boredom with graduate school plans. Ignoring my whining, grumbling stomach. Trying to figure out just what might complement the spongy, crusty bread; thick, earthy drizzling truffle honey; smoky, smooth prosciutto; and peppery, biting arugula. Twiddling my thumbs, making polite conversation, tapping my toes against the printer, waiting for the phone to ring, and ohmygoodnessgoatcheeseandgarlicthat’sit!
I scrambled for a piece of paper and hunched unabashedly over the desk, scribbling my wonderfully drool-worthy idea, all the while hoping it seemed like I was doing something work-related. But let’s face it—despite my greatest efforts, the fact that I was salivating over this delicious flavor combination probably gave me away.
Goat Cheese Toasts with Prosciutto, Arugula, and Truffle Honey
Makes 6 Toasts
1 baguette, sliced in half lengthwise, then in thirds
1 clove garlic, sliced in half (optional)
extra virgin olive oil, for drizzling
sea salt and freshly ground black pepper, to taste
4 oz goat cheese
12 slices prosciutto
To serve: arugula, truffle honey, and chili flakes, as desired
Preheat oven to 325 degrees Fahrenheit. Place ciabatta slices on baking sheet and toast for 3-5 minutes, or until edges are golden. For each slice: rub inside (i.e., do not rub the crust) with garlic halves, if using. Drizzle with olive oil and season with salt and pepper. Spread with about 1.5 tbsp goat cheese. Top with 2 slices of prosciutto and arugula. Drizzle with truffle honey and sprinkle with chili flakes. Serve.