Crostini

"Extremely easy Italian bread. I serve this with almost every meal."
 
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photo by KissMyTiara photo by KissMyTiara
photo by KissMyTiara
Ready In:
14mins
Ingredients:
3
Yields:
24-30 slices
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ingredients

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directions

  • Position rack in the upper part of oven and preheat to 450 degrees.
  • Using a bread knife, cut bread on the diagnal into slices 1/2 inch thick.
  • Brush each side lightly with olive oil and place on baking sheet.
  • Bake, turning once until lightly golden.
  • Watch carefully and do not allow crostini to toast til hard.
  • This is no time to watch TV.
  • Remove from oven and rub with the garlic clove.
  • Crostini can be topped with a lot of things like fresh herbs, anchovy spreads, olives, artichoke, ricotta-- etc--.

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Reviews

  1. tony.woodward
    I was looking for a very simple instruction about how to prepare crostini. Simple recipe but I looked at Jamie Oliver and he just said "grill the slices" - er - do you turn them over? All the others elaborate about toppings but don't mention the bread. So thank you.
     
  2. mmwfy
    Easy and delicious! Added some parmesan during the last minute of baking to some of them and topped with bacon jam once they were out... Mmm, mmm!
     
  3. Heather in Barrie
    I was looking for a basic crostini recipe and this was it. I brushed both sides with a mixture of olive oil and bottled pureed roasted garlic. I cut some on the diagonal and others (for appetizers) straight down. Will make again for sure. Update: I have discovered that bottled roasted garlic olive oil (in Canada there is a President Choice brand of this) lightly brushed on each side is very quick, easy and tasty. When I see half priced day-old baguettes, I usually pick up one or 2, slice and the freeze to have on hand when I want to make crostini.
     
  4. Bekah
    Made this for my bruschetta last night. Very simple to prepare, very good garlic taste. Thank you.
     
  5. Ms B.
    This recipe has been in my cookbook forever. It is an excellent way of making a simple garlic bread to accompany a meal. We served it with ribeyes with a Marsala mushroom sauce and brussels sprouts, but it will find its way into other meals and appetizers as well.
     
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