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It’s Tips for Tuesday!
This week’s tip: Make your own crostini!
åI 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 🙂
Notes
These can be made 1-2 days ahead. Once cooled, store in an airtight container.
Ingredients
- 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)
Instructions
- 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.
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Try crostini with these delicious dips:
Shallot and Garlic Cream Cheese Dip
I would love to hear from you!