I am sharing this recipe again, because it is something I make consistently when I entertain. Crostini are delicious with hummus, tzatziki, cheese spreads….you name it; and they really add the perfect crunch to a spread. Crostini is always a big hit with my guests. The recipe is below. Enjoy 🙂
Makes approximately 40 crostini (a good rule of thumb, is one loaf per 10 guests, if you have several appetizers)
1 loaf of baguette bread (1 day old preferable)
1/2 cup extra virgin olive oil approx. (for both the crostini and greasing the baking sheets)
Preheat the oven to 450 degrees. Grease two baking sheets (any baking sheet/pan will work, but I have found that a baking stone works best for consistent browning).
Slice the bread 1/4 inch thick (up to 1/2 inch is fine). The slices don’t have to be perfect, and if some are thinner, they will cook just a little faster. Using a pastry brush, lightly oil both sides and place on a pan. I have found these require no seasoning, and are a perfect accompaniment to a flavorful dip or spread. If you prefer, you can add salt or other spices, or even rub with garlic, but be mindful of what you are pairing them with.
Place in the preheated oven, and check underneath after about 7 minutes. Once light golden brown on the bottom, flip them over. Place back in the oven for a few minutes to cook the bottoms. You want a light golden brown color on the bread. If they get too dark, they will be too crunchy. Watch these closely, as they can overcook quickly.
These can be made 1-2 days ahead. Once cooled, store in an airtight container.