Preheat oven to 350ºF. In a small skillet over medium heat, toast almonds until golden brown. Remove from the heat and transfer into a shallow bowl; set aside.
Slice bread on an angle to ¾-inch thick. Brush oil on one side, covering the whole surface and transfer the slices, oiled side up, on a baking sheet lined with foil. Transfer to the preheated oven and bake for 20 minutes, rotating half way through cooking time.
Meantime, remove cheese from the freezer (easier to handle) and brush egg white all over. Sprinkle on some Italian seasoning just enough to cover. Roll cheese log in toasted almonds and fill in any blank areas. Place the cheese on a small baking sheet lined with foil and transfer to the preheated oven on the higher rack, moving down the crostini to the lower rack (rotate). Bake cheese log for 12 minutes.
Remove cheese from the oven and if crostini needs a little more time, leave them for another 2 to 3 minutes. Serve immediately – makes 6 servings.