Originally published on May 29, 2015
There’s a reason that we use the term “sliced bread” when we’re talking about how good something is. Nothing really beats soft and airy bread that melts in your mouth – and if you can get a loaf that has just come from a bakery and still has that fresh out of the oven smell, even better. But truthfully, bread doesn’t have to be soft and light to be good. In fact, you can slather it with some oil and seasoning, dry it out in the oven, and you might just find it’s much tastier than it was before it went in. That’s what this crostini recipe is all about – simple, beautiful bread that’s tasty, tasty. And while I urge you to swipe a piece or two as it comes out of the oven, leave some for the amazing dip and spread you can use to top them with.
Ingredients:
1 baguette, very thinly sliced
1/4 cup – 1/2 cup olive oil
Salt
Pepper
Directions:
1.) Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
2.) Brush one side of each slice of baguette with olive oil and sprinkle salt and pepper over both. Place in the oven and bake for 10 – 15 minutes, until crostini is firm and starting to brown. Flip the crostini over about halfway through baking time.
3.) Serve and enjoy, or place in an airtight resealable bag, squeezing all of the excess air out, and store at room temperature for one week.