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.
Kosher Status: | Parve |
Number of servings: | 12 - 16 |
Main Ingredient(s): | Bread and Bread Crumbs |
Preparation Time: | 00:20 |
Cooking Time: | 00:20 |
Skill Level: | 1 - Easy (1 Easy - 5 Hard) |
Estimated POINT value: |
Ingredients:
- Baguettes or other artisan breads, sliced into appetizer sized pieces.
- Olive oil for brushing on crostini.
- Any dried herbs preferred.
Steps:
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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