This Monday

1 loaf of cibatta bread, cut into 1/2 inch slices

1 large clove of garlic, peeled and cut in half

good-quality extra virgin olive oil

Grill ciabatta. While they're still hot, rub them with the cut side of the garlic and drizzle with olive oil. Finish with your favorite topping:

Take 3 large handfuls of Swiss chard and strip the leaves off the stalks. Add three cloves of peeled garlic to a pan of salted water and bring to a boil, then add the greens. Cook until tender, then drain well in a colander and allow to cool. Squeeze out any excess water from greens, mush up the garlic, season to taste with sea salt and freshly ground black pepper, and drizzle with extra virgin olive oil. Toss around and divide onto each of your hot crostini, drizzled with more olive oil and a squeeze of lemon juice.

Picks the leaves off a couple of springs of rosemary and pound them gently in a mortar and pestle with a little salt. Add some extra virgin olive oil and stir, then put to one side. Fry 2 sliced cloves of garlic in a little olive oil until lightly golden. Add 1 3/4 cups of drained and rinsed cannellini beans and continue to simmer gently for 7 minutes. Season the beans with salt and pepper and red wine vinegar, then mash them up using the back of a fork until you have a coarse puree. Smear the crostini with the bean puree and spoon the rosemary oil over the top.

And here is my newest find in my quest for the perfect Alexander Valley Cabernet. So good!!!