Whenever I’m pressed for time and stumped about what to serve with cocktails, this is my solution. I almost always have the ingredients on hand, and they’re quick and easy enough to make at the last minute and still remain in a hospitable mood. Better yet, these rich, salty, crispy bites pair very well with sweet or strong cocktails. Make lots, though. They’re crowd pleasers.
This is really just downsized lunchtime grilled cheese with one twist. I infuse a little olive oil with fresh sage and brush the sandwiches with it before I toast them. I think this gives good old grilled cheese a sophisticated herbal note that takes it from day into evening.
For more ideas on cocktail food, see my posts about strategies for a successful cocktail hour, making gougeres and a delicious Turkish-inspired feta and walnut spread.
Recipe
Ingredients
1 baguette
about 1/2 pound aged gruyere cheese
1/4 cup olive oil
6-8 fresh sage leaves
Instructions
1. Slice the baguette as thinly as you can. (Discard any pieces with large holes.)
2. Stack the sage leaves on top of each other and slice them thinly crosswise.
3. Warm the oil in a small skillet for about 1 minute over medium heat. Then, turn off the heat, add the sage and swirl the pan. (You want to warm but not fry the sage.) Let this sit while you assemble the sandwiches.
4. Assemble the sandwiches using a nice thick slice of cheese for each. Using a pastry brush, lightly coat the outside surfaces of each with the sage oil.
5. Toast in a skillet over medium heat until the cheese is melted and the bread is golden brown, turning once. For large batches, you can also toast the sandwiches in a 350F oven.
Serve warm with cornichons or green olives.
