Tapenade and Asiago Crostini
Preheat oven to 350 degrees F.
Slice the baguette into 1/3-inch rounds. Lightly toast in the oven, about 10 minutes. Cool and rub with cut end of garlic clove.
Brush with olive oil. Lightly toast again until oil sizzles. Spread cheese on crostini and heat in oven until cheese bubbles. Remove from oven. Spread with tapenade and sprinkle with a few thyme leaves.
Recipe courtesy Joel Aiken, Beaulieu Vineyard
Recipe courtesy of Bobby Flay