Crostini

Crisp Crostini ready for accessorizing!

Thin, crisp little toasts are the perfect base for so many things!  Dips, appetizers, mini-open-faced sandwiches, with soup, crostini are easy and versatile. Slice and freeze leftover baguette for making crostini later. Here are the instructions for perfect crostini, every time.

Day old or stale Baguette, any type, cut into 1/4" thick slices (cutting on the bias, or at an angle, will create a wider crostini with more surface area, if a larger size is needed)

Olive oil spray (purchased or in a kitchen oil sprayer)

Kosher salt

Preheat the oven to 400-degrees.  Lay the bread slices out on a sheet pan (or 2 or3).  Spray lightly with the olive oil and sprinkle liberally with salt.  Flip all of the slices over and repeat on the other side.

Place in the preheated oven and bake for 10 minutes.  Flip the bread over and continue to bake until light golden brown all over. (Time will vary depending on the type of bread, and degree of freshness.)  Remove from the oven and cool on the sheet pans.  Store in an airtight container if not using immediately.