Toasting Sourdough for Crostini
A good crostini needs a foundation that holds its own against moisture. Sourdough is ideal because its open structure and tang create a crisp vehicle for toppings that won't turn into a soaked sponge.
Use bread that has lost its initial freshness.
Day-old sourdough is superior for toasting because it lacks excess moisture, ensuring an even, brittle finish without requiring excessive time in the oven.
- serrated bread knife
- baking sheet
- pastry brush
What goes in.
- 1 loafday-old sourdough bread
- 1/4 cupextra virgin olive oil
- 1 clovegarlic, peeled (optional)
The Garlic Infusion
Once the bread emerges from the oven while still piping hot, drag the raw garlic clove across the surface. The heat melts the oils into the toasted pores of the bread, infusing it without leaving chunks of raw garlic behind.
The method.
Prep the oven
Preheat your oven to 375°F (190°C). Arrange a rack in the center to ensure uniform browning.
Slice evenly
Cut the bread into slices no thicker than half an inch. Keep the thickness consistent to ensure they toast at the same rate.
Oil the surface
Lay the slices on a baking sheet. Brush both sides lightly with olive oil. Too much oil makes the bread soggy; too little makes it dusty.
Toast
Bake for 8 to 12 minutes. Flip the slices halfway through. They are done when the edges look like dark mahogany and the center is firm to the touch.
Finish
Remove from the oven. If using garlic, rub the clove firmly against the rough surface of the toasted bread.
Other turns to take.
Herb-infused oil
Steep rosemary or thyme sprigs in the olive oil for 30 minutes before brushing the bread.
Parmesan crust
Lightly sprinkle finely grated parmesan over the oiled bread before it hits the oven.
When it doesn't go to plan.
If your slices are large, cut them into half-moons for easier eating.
Do not crowd the baking sheet; leave at least an inch between slices to allow airflow for crisping.
If the center of the slice feels soft when pressed, give it another two minutes; moisture is the enemy of a long-lasting crostini.
The ones that keep coming up.
Can I use a toaster?
You can, but a baking sheet allows for better temperature control and produces a more uniform crunch across the entire slice.
How long will these stay crisp?
Stored in an airtight container once completely cooled, they retain their structure for about 24 hours, though they are best consumed immediately.
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