I prefer assembly

I don't think that I have the creativity to be a chef. I likely don't have the stamina to be a cook. Truth be told, cooking often stresses me out. I'd like to think that it's because I want to put out the best possible spread for my guests (do unto others, as you'd...), but I really think it's because I'm afraid of failing them―I have nightmares about what would happen if I attempted a soufflé. Thus, I often turn to assemblage instead of cooking. I can get out any bestest tendencies by being the perfect prep cook. My fear of failure is crushed by only having to put things together, rather than having to worry about heat and elevation and timing and...

Easy as pie.

I recently read a recipe for crostini that were topped with goat cheese and grapes. Afternoon gathering menu item #1 established. Culina is a restaurant in Edmonton that offers dulce de leche and cambazola toasts for dessert. Afternoon gathering menu item #2 established.

Assembling Crostini

Version 1 (adapted from Bon Appetit)

- 1-2 packages of goat cheese with herbs (use 2 packages if you also believe that cheese is like crack)

- skinny baguette

- olive oil

- 1-2 pounds of seedless grapes, cut each grape in half

Slice the baguette into slices somewhere in between 0.5-1 inches. Brush one side with olive oil. Bake in 350 degree oven for 10-12 minutes or until slightly brown. Cool completely. (I made my 1 day ahead. Stick cooled slices in airtight container.)

Top each slice with some goat cheese and a few grapes.

Version 2 (inspired by Culina)

Follow version 1 for baguette.

Instead of grapes and goat cheese:

- dulce de leche (about 1 teaspoon per crostini)

- about 150 grams of gorgonzola, crumbled