Published by William Morrow
Crunchy crostini (meaning “crusts” in Italian) are baguette slices anointed with olive oil and baked, and are the perfect foil for many dips and spreads. If you wish, use the flavored breads, such as olive or herb, that can be found at many bakeries. But look for a bakery that makes loaves with a firm crumb without a lot of air pockets.
Make-Ahead: The crostini can be prepared up to 8 hours ahead.
Makes6 to 8 servings
Total Timeunder 30 minutes
Make Ahead RecipeYes
Recipe Coursehors d'oeuvre
Five Ingredients or LessYes
Taste and Texturecrunchy, savory
Type of Dishcanape/crostini
- 1 baguette or baguette-shaped Italian bread, sliced ¼ inch thick (for larger slices, cut on the diagonal)
- ¼ cup extra virgin olive oil
Position the racks in the center and top third of the oven and preheat the oven to 400°F.
Spread the bread on two baking sheets. Brush the bread with the oil. Bake, switching the position of the sheets from top to bottom halfway through baking, until the toasts are golden brown, about 10 minutes. Transfer to wire racks to cool. (The toasts can be prepared up to 8 hours ahead and stored in a paper bag. Do not store in a plastic bag, which would soften the toasts.)
Garlic Crosllni: Heat 2 garlic cloves, crushed under a heavy knife and peeled, in the oil in a small saucepan over medium-low heat just until bubbles form around the garlic. Remove from the heat and let stand for 30 minutes. Use the garlic oil to brush the bread.
Herbed Crostini: Brush the bread with the plain or garlic olive oil. Sprinkle with about 2 tablespoons dried basil, oregano, or rosemary, or rosemary, or a combination.
2002 Rick Rodgers