Toasted Crostini
A reliable crostini acts as a foundation for toppings, holding its own against heavy spreads or oils. When done right, the edges shatter on the first bite while the base supports whatever is piled on top.
Use a serrated blade for uniform slices.
Stale bread is easier to slice thin without crumbling. If your baguette is fresh, put it in the freezer for ten minutes before cutting.
- Serrated bread knife
- Large rimmed baking sheet
- Pastry brush
What goes in.
- 1French baguette
- 3 tbspExtra virgin olive oil
- 1/2 tspFlaky sea salt
Brush, don't douse
Lightly coat the surface of each slice. Too much oil makes the bread greasy rather than crisp; you want just enough to encourage even browning.
The method.
Prep the oven
Set your oven to 400°F (200°C) and place the rack in the center position.
Slice the bread
Cut the baguette into 1/2-inch thick rounds on a slight bias to maximize the surface area.
Oil and season
Arrange the slices on the baking sheet in a single layer. Brush the top side of each slice with oil and sprinkle lightly with sea salt.
Bake
Slide into the oven and bake for 8 to 10 minutes. Rotate the pan halfway through. Look for a deep gold color on the perimeter of the crust.
Cool
Remove from the oven and let them rest on the pan for two minutes; they will finish crisping as they lose steam.
Other turns to take.
Garlic Rub
Once the crostini come out of the oven, take a raw clove of garlic and rub the cut end firmly against the rough surface of the hot bread.
Herb-Infused
Whisk a pinch of dried oregano or thyme into the olive oil before brushing the bread.
When it doesn't go to plan.
If your oven runs hot, check the bread at 6 minutes to prevent the crust from turning bitter.
Use a light-colored baking sheet; dark non-stick pans can brown the bottoms too quickly.
Store cooled crostini in an airtight container at room temperature for up to three days.
The ones that keep coming up.
Can I use butter instead of olive oil?
Butter has a lower smoke point and contains milk solids that may brown faster than the bread itself. Stick to olive oil for a cleaner crunch.
Why did my crostini turn out soggy?
The bread was likely crowded on the pan, trapping steam instead of allowing air to circulate. Use two pans if necessary.
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