Crostini
There is no excuse to not make homemade Crostini whenever you need them. Store-bought ones aren’t nearly as good and these are so quick and easy!
They are the perfect base for bruschetta, especially this one!
All you need to do is slice the baguette, brush the slices with olive oil and sprinkle with kosher salt and pepper.
Bake them and ta-da! You’re done!
One point about slicing the baguettes: I like a larger surface so I slice the baguette on the diagonal. If you prefer smaller toasts, simply slice them straight up and down.
Cheers!
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Crostini
Makes: 24 pieces
Prep Time: 5 minutes
Bake Time: 10 minutes
Total Time: 15 minutes
Ingredients
- 1 sturdy crusty baguette, (I really like La Brea and baguettes for crostini)
- 3 tablespoons extra virgin olive oil
- kosher salt or flaky sea salt
- freshly ground black pepper, optional
Instructions
Preheat the oven to 400˚F. Line a sheet pan, if desired, with parchment paper for easy clean-up.
Slice the baguette into 1/4- to 1/2-inch slices. If you would like larger (longer) crostini, slice the bread on the diagonal. You should get right around 24 slices.
Place the slices on the prepared sheet pan in a single layer then lightly brush both sides of the slices with olive oil. Sprinkle lightly with salt and freshly ground black pepper (optional).
Bake the crostini until golden and crisp, about 8-10 minutes.
Serve and enjoy!
Chef’s Notes:
Crostini will keep well in an airtight container for a week to 10 days. If crostini lose some of their crispness, you can reheat them (again in a single layer on a sheet pan) for 4-6 minutes at 350˚F.
Crostini are also delicious when prepared on the grill as they get a slight smoky flavor. To grill crostini, place the oiled slices directly on the grill and turn with a tongs when the underside is golden. I like to slice my crostini on a long angle when grilling so they are larger and don’t slip through the grates.
Grilled crostini are delicious served warm for appetizers, as an accompaniment to soups and salads and as a dinner bread.
Recipe from The Cafe Sucre Farine
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