Making Classic Crostini
Crostini are small, toasted slices of baguette brushed with olive oil, meant to hold toppings. The goal is a slice that is rigid enough to handle weight but maintains a slight, chewy center. High heat and a quick duration in the oven produce the best texture without turning the bread into a hard crouton.
Mind the bread density
Use a day-old baguette if you can; fresh bread is too soft and will compress under the knife. Keep the slices at a uniform quarter-inch thickness to ensure they crisp up at the same rate.
- serrated bread knife
- baking sheet
- pastry brush
What goes in.
- 1French baguette
- 1/4 cupextra virgin olive oil
- 1garlic clove, peeled
Friction as seasoning
Rub the raw garlic clove firmly against the surface of the hot, toasted bread. The rough texture of the crust acts like a grater, leaving behind the aromatic oils without the bite of raw garlic.
The method.
Prepare the oven
Preheat your oven to 400°F (200°C) with the rack in the center position.
Slice the bread
Using a serrated knife, cut the baguette into 1/4-inch thick rounds on a slight bias to increase the surface area.
Oil the slices
Arrange slices in a single layer on the baking sheet. Use the pastry brush to coat the top of each slice lightly with olive oil.
Toast
Bake for 5 to 7 minutes. Watch for the edges to turn a pale straw color; do not let them reach a deep brown.
Finish
Remove from the oven. While still hot, rub the raw garlic clove over the toasted side of each piece, then move to a wire rack to cool.
Other turns to take.
Herb-infused oil
Steep fresh thyme or rosemary in the olive oil for 30 minutes before brushing the bread.
Cheesy finish
Sprinkle a tiny amount of finely grated parmesan over the oil-brushed bread before putting it in the oven.
When it doesn't go to plan.
If you are serving crostini later, store them in an airtight container once completely cool to keep them from absorbing humidity.
Avoid using too much oil; the bread should be lightly glistening, not saturated, or it will turn greasy.
If the center of the slice feels soft after 7 minutes, leave them on the hot baking sheet for an additional 2 minutes out of the oven.
The ones that keep coming up.
Can I use butter instead of olive oil?
You can, but butter has a lower smoke point and contains water, which will result in a less crisp, more bread-like texture.
Why do my crostini turn out like rock-hard crackers?
The oven temperature is likely too low, forcing you to leave them in too long to get color. High heat for a short time is the secret.
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