Slices of toasted crusty bread brushed with olive oil are the foundation of many a quick appetizer or simple meal. I keep a plastic bag of sliced bread in the freezer ready to be toasted on a moment’s notice. Be sure to use good bread for crostini. It should be a bit chewy, not cottony. White, sourdough, and whole wheat are all good.
Makes 12 crostini
INGREDIENTS:
- 12 (½-inch-thick) slices rustic bread
- About 3 tablespoons extra-virgin olive oil
INSTRUCTIONS:
- Place a rack in the center of the oven and preheat the oven to 375°F.
- Arrange the bread in a single layer on a large baking sheet. Bake for 5 to 10 minutes, or until lightly browned and crisp. Remove from the oven.
- Brush the bread on one side with the olive oil. Serve hot or at room temperature.
VARIATIONS:
- For garlic toasts, rub the hot bread with a garlic clove, then brush with the oil.
- Add a pinch of dried oregano or thyme and a sprinkle of salt and pepper to the olive oil before brushing the toasts.
- Substitute melted butter for the oil.
