Take your baguette to another level with a few quick steps. It’s simply a splash of olive oil, a sprinkle of salt and pepper and bake into toast perfection. Start dipping away with these flavorful slices, or use as a base to build beautiful appetizers for your brunch or cocktail party. My family also enjoys crostini crumbled into soups and salads.
Makes 16-20 crostini
3 Tablespoons olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Preheat oven to 425°.
1. Diagonally cut the baguette into ¼” slices, 16-20 slices.
2. Lightly brush each side with olive oil, and arrange in a single layer on a rimmed baking sheet. Season with salt and pepper, and bake until the crust is golden, 8-10 minutes.
3. Serve as a base to build beautiful appetizers for your brunch or cocktail party. Enjoy them crumbled into soups and salads.
To make crostini with a tender center, bake for 8 minutes. I serve these with thick spreads, cheese boards and charcuterie.
To make crostini with a firm center, bake for 10 minutes. I serve these with tomato bruschetta and toppings that are juicy, which tend to soften the toasted baguette.
Crostini may be made up to 2 days ahead and kept in an airtight container at room temperature.