Crostini
Italian for ‘little crusts,” crostini are bite-sized slices of toast, often topped with vegetables, spreads or cheeses and served as an appetizer. A good crostini is crisp and lightly browned at the edges, but still slightly soft and chewy in the center. While crostini can be made with any bread, a French baguette’s long, narrow shape is ideal, and sliced at an angle, provides maximum surface area for topping. Crostini serve as a versatile base; try them in this recipe inspired by pasta alla norma, or this one with fresh peaches and ricotta. They’re also a nice addition to a cheese or charcuterie board, and a sturdy vehicle for warm cheeses and dips, such as baked brie, or spinach and artichoke dip.
- Preparation:
- Cooking:
- Total:
- Serves: 30 persons
Ingredients
- 1baguette (about 22 inches long), cut on an angle into 1/4- to 1/2-inch-thick slices
- 3tablespoons extra-virgin olive oil, plus more as needed
- ¼teaspoon kosher salt (such as Diamond Crystal)
- Black pepper (optional)
Instructions
Step 1
Heat the oven to 400 degrees.Step 2
Arrange the baguette slices in one layer on a sheet pan. (Line it with parchment paper for easier cleanup.) Brush both sides with oil, using more if needed. Sprinkle the crostini on one side with 1/4 teaspoon salt and a few pinches of black pepper, if desired.Step 3
Bake until lightly browned at the edges, 8 to 12 minutes. Set aside until completely cool. Store leftover crostini in a sealed container at room temperature for up to 5 days, or freeze for up to a month.