Garlic Herb Crostini
A good crostini serves as a sturdy foundation for toppings, but it must be able to stand on its own. Focus on the quality of your oil and the freshness of your herbs to define the character of the base.
Watch the oven closely
Thin bread slices transition from toasted to charcoal in seconds. Keep the oven rack in the center and don't walk away during the last two minutes.
- large rimmed baking sheet
- pastry brush
- serrated bread knife
What goes in.
- 1French baguette, sliced 1/2-inch thick
- 1/2 cupextra virgin olive oil
- 3 clovesgarlic, finely minced
- 1 tbspfresh rosemary, finely chopped
- 1/2 tspflaky sea salt
Gentle Warmth
Warm the oil with the garlic and rosemary in a small pan over low heat for three minutes before brushing. This extracts the aromatics without scorching the garlic.
The method.
Preheat and prepare
Heat the oven to 400°F (200°C). Arrange the bread slices in a single layer on the baking sheet.
Season the bread
Brush each slice generously with the herb-infused oil. Ensure the edges are coated so they brown evenly.
Toast
Bake for 8 to 10 minutes. Look for the edges to take on a deep amber hue while the center remains pale and crisp.
Finish
Remove from the oven and sprinkle the sea salt over the slices while the oil is still warm.
Other turns to take.
Lemon Zest
Add a teaspoon of fresh lemon zest to the oil mixture for a sharp, bright finish.
Hard Cheese
Dust the slices with finely grated parmesan immediately after brushing with oil before they hit the oven.
When it doesn't go to plan.
Use a day-old baguette; it is easier to slice thin without crushing the crumb.
If you lack a pastry brush, drizzle the oil lightly and use the back of a spoon to spread it to the crust.
Store cooled crostini in an airtight container for up to two days, then crisp them in the oven for three minutes before serving.
The ones that keep coming up.
Why did my crostini turn out chewy?
The oven temperature was likely too low, or you overcrowded the pan. The bread needs enough space for moisture to escape.
Can I use butter instead of oil?
Butter contains milk solids that brown much faster than oil, which increases the risk of burning. If you use it, watch the oven significantly more closely.
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