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Crostini, Italian for “little toasts”, are made by thinly slicing a baguette, topping with olive oil and seasonings and toasting until crispy and golden brown. These toasts are a perfect base for a wide variety of appetizers. Serve beside various meats and cheeses as an alternative to crackers. Top with creamy hummus, toasted pine nuts, chopped parsley and a drizzle of olive oil for a Mediterranean appetizer. Layer a slice of beef tenderloin, horseradish cream and pickled onions atop one of these crostini for an elegant hors d’oeuvre. The possibilities are endless.
- 1 French baguette
- Extra virgin olive oil
- Flaky sea salt or kosher salt
- Freshly ground black pepper
Preheat your broiler on high. Position an oven rack below the broiler, but make sure you leave enough room to fit your baking sheet.
Slice the French baguette on a bias (diagonal) with a ¼-inch thickness. Slicing the bread on a bias not only looks prettier, it also gives your crostini more surface area (needed to hold more cheese, dip, etc.).
Lay the baguette slices flat on a baking sheet leaving approximately a ½-inch of space in between each slice. Using a brush, spread extra virgin olive oil evenly over the top side of each slice. You want each piece to be coated in olive oil, but not swimming in it.
Sprinkle each slice with some flaky sea salt and freshly ground black pepper.
Transfer the baking sheet underneath the broiler and cook until golden brown and crispy. Cooking time can vary, so make sure you keep a constant eye on the crostini. I’ve ruined many batches of crostini by leaving them unattended!
Crostini can be served warm or at room temperature.