Pear and Goat Cheese Crostini

I won't write here how much work I had last week, we all have.
What I want to write about is how to try to eat good in these days.
When I worked in my profession in big corporations, there were days when I would pick something from machine and had my lunch at 15h . I wouldn't even take time to eat it peacefully, I would had lunch on my desk while working ( I am sure you know what I am speaking about).
I started to realise how bad I felt after that, my tummy would hurt and I wouldn't feel good, so I started to bring my lunch from home. I would prepare a meal a day before, with some fruit or dry fruits as snack.

Now I work from home and even I can organise my time , there are days that I need to make an effort to stop, take some time to prepare my meal. In these days I use to make something like this Crostini, quick but tasty and healthy.
You can make it in advance and bring to work in your lunchbox , they are tasty even a day after.

How do you deal with days when your schedule is bursting with things to do? Do you try to take some time for your meals or you eat something quick? How does your body react on that?

Pear and Goat Cheese Crostini

1 slice of spelt sourdough bread ( or any other kind you like)
1/2 pear
2 slices of fresh goat cheese
lemon thyme
olive oil
honey
walnuts

Preheat the oven to 180ºC.
Top a slice of bread with some olive oil and goat cheese. Place bread with in the oven for 10 min. Core and thinly slice a pear.
When bread is ready ,take it out from oven and place pear on top. together with some lemon thyme leaves. Sprinkle with some extra olive oil and honey.
If you like, place some walnuts on top.

Butternut Pumpkin Crostini

For me bread is essential... it's something I love more than everything. I can eat it just with butter, or olive oil, roast it and use in salads and soups, use it as crunchy toppings for roasted vegetables...
Right now I can think about thousands of way to use it. It is a basic ingredient for me.

When I don't have a lot of time for lunch, or I don't have ideas for what to make, I go back to basics. A slice of bread with a bowl of soup. When I say slice of bread, I don't mean plain bread without nothing... here my imagination doesn't have limits.

Last week i made these crostini (I had to roast squash for our dinner) with goat cheese and butternut squash... easy and delicious.

A slice of sourdough bread, topped with some olive oil and goat cheese, 10 minutes in the oven at 220ºC, some roasted squash (which I roasted with thyme and garlic) on top and that's it.
Perfect!!!

Para mim, o pão é essencial... é algo que eu gosto mais do que tudo. Posso comê-lo apenas com manteiga ou azeite, assar e usar em saladas e sopas, usá-lo como coberturas crocantes com legumes assados ​...
Agora consigo pensar em milhares de maneiras de o usar. É um ingrediente básico para mim.

Quando não tenho muito tempo para o almoço, ou não tenho ideias sobre o que fazer, volto ao básico. Uma fatia de pão com uma tigela de sopa. Quando digo fatia de pão, não me refiro a pão simpres sem nada... aqui a minha imaginação não tem limites.

Na semana passada fiz estes crostini (tinha de assar a abóbora para o jantar) com queijo de cabra e abóbora... fácil e delicioso.

Uma fatia de pão de massa fermentada, coberto com um pouco de azeite e queijo de cabra, 10 minutos no forno a 220ºC, um pouco de abóbora assada (que eu fiz com tomilho e alho) por cima e já está.
Perfeito!