Slices of toasted baguettes, crostini is a perfect companion to dips and tapenades. This is a basic recipe and you should feel comfortable to use whatever herbs you'd like. I prefer my crostini lightly browned, mostly dried and with a light crisp. We make croutons in a similar fashion except with toss the bread cubes with the oil.
|Number of servings:||12 - 16|
|Main Ingredient(s):||Bread and Bread Crumbs|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
- Baguettes or other artisan breads, sliced into appetizer sized pieces.
- Olive oil for brushing on crostini.
- Any dried herbs preferred.
Slice baguettes. I like to do a slight diagonal slice as it adds delicate length.
Once all the slices are done, transfer to a wire rack.
Pour some olive oil into a cup. With a pastry brush, apply a thin layer of oil to the crostini.
Put the crostini on the wire rack into the oven at 200 degrees. Bake until they are lightly colored and crisp. Don't over bake or they will get too hard.
Remove from the oven and sprinkle with dried herbs such as Italian seasoning. You might also enjoy granulated garlic. Serve with your favorite dip or tapanade.
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