How to keep cutting boards germ-free

Published 9:00 pm Wednesday, May 26, 2004

H ow can I keep my cutting boards sterile and in good condition?

Hoosier C. via e-mail

The answer depends on whether you use wood or plastic cutting boards, which require different types of maintenance. Wood, since it is more porous, traps and encourages bacteria. Plastic is less porous and less likely to absorb bacteria or odors.

Since cross-contamination is a concern, it’s a good idea to designate one cutting board for vegetables and bread and another for raw meat and poultry. To distinguish the cutting boards you use for specific tasks, wind a different color of waxed twine around the handle of each board.

It’s important to clean your cutting boards properly. Scrub wood cutting boards with hot, soapy water or scouring powder and a brush after every use. Rinse and wipe the boards dry, then stand them vertically in a dish rack to air-dry completely.

For plastic, put the boards in the dishwasher: The hot-rinse cycle will thoroughly sterilize the plastic. Don’t put wood cutting boards in the dishwasher because they will warp.

Sterilize your cutting boards periodically to kill any lurking bacteria. Use a paste of baking soda and water to clean and deodorize wooden boards, or bleach and water for plastic, 1 teaspoon of bleach for every quart of water.

Saturate the surface of the boards with the mixture, and then let it stand for five minutes to give the cleanser time to work. Rinse, then dry as above.

To keep your wooden boards looking beautiful and to maintain their smooth finish, oil them with mineral oil on a regular basis. Vegetable oil will turn rancid.

Rub the oil in with fine steel wool. After five minutes, wipe off any excess oil. A new board should be oiled once a week for a month, then every month, or whenever the wood feels parched.

Once a plastic board is really scarred, throw it out because deep scars harbor bacteria. A wooden board should also be retired if it becomes splintered or cracked.

C an you tell me about crostini?

Christa G., via e-mail

Crostini, or “little toasts” in Italian, are thin slices of bread that have been topped with olive oil and toasted until crisp. When served as appetizers, they are often used as bases for savory toppings such as tapenade, goat cheese, or practically anything else you like.

Crostini also make wonderful additions to salads and soups. Below you’ll find recipes for basic crostini and two delicious toppings.

Crostini

1baguette (5 to 6 ounces), sliced 1/4 inch thick on the diagonal

6tablespoons extra-virgin olive oil

Preheat oven to 350 degrees. Brush each bread slice lightly on both sides with oil. Place on a baking sheet; toast until golden, 5 to 6 minutes on each side.

Transfer to a wire rack to cool. Crostini can be made up to two days in advance and stored in an airtight container. Makes 30 to 35.

Chickpea-pimiento crostini

1large garlic clove

1can (151/2 ounces) chickpeas, drained

3tablespoons finely chopped pimientos, plus thin slices for garnish

1/4cup extra-virgin olive oil

3/4teaspoon ground cumin

1tablespoon finely chopped fresh flat-leaf parsley, plus leaves for garnish

Coarse salt and freshly ground pepper

Crostini (recipe above)

Pulse garlic in a food processor until finely chopped. Add chickpeas; pulse until crushed but not pureed, 7 to 8 times. Transfer to a small bowl. Add pimientos, oil, cumin and parsley; stir to combine. Season with salt and pepper.

Place about 1 tablespoon mixture on top of each crostini. Garnish with a parsley leaf and a slice of pimiento, and serve. Serves 10 to 12.

Make your own tapenade by chopping pitted olives; season with salt and add enough olive oil to bind the mixture.

Tapenade and goat cheese crostini

3/4cup green- or black-olive tapenade

3tablespoons fresh thyme leaves, plus sprig tips for garnish

5tablespoons finely chopped walnuts (about 11/4 ounces)

1/4cup dried currants

5ounces soft goat cheese

Crostini (recipe above)

In a small bowl, combine tapenade, thyme leaves, walnuts and currants. Spread 1 to 2 teaspoons goat cheese onto each crostini. Place 1 to 2 teaspoons olive mixture on top.

Garnish each with thyme tips, and serve. Serves 10 to 12.

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