Crostinis... the best thing since sliced bread.

So technically crostinis are sliced bread, but the kicker is the slight toasting and the drizzle of olive oil that turns sliced bread into a sophisticated crostini.

However, it is the endless options and possibilities of what goes on top of these suckers that really gets me hyped up.  Sauteed mushrooms, tomato bruschetta, cheese and a drizzle of honey, olive tapenade... the possibilities are literally endless.  

The Italians have it right.  Make one thing... say a mushroom sauce, and eat it on pasta today and leftovers can become a mushroom crostini tomorrow.  Reason #682 my soul feels most at home in the Tuscan hills.

So this is barely a recipe, but getting this down now will make your future very bright.

From my little kitchen to yours... Enjoy.

A classic Italian way of eating crostini is to toast the bread and slice a garlic clove in half.  Rub the garlic on one side of the bread and then drench it in really good olive oil right before serving.   

Crostinis

Recipe Notes

You can pretty much use any type of bread for crostinis, but I have two favorites... either a baguette or ciabatta bread.  You just want a nice sturdy loaf... not sandwich bread.  

Ingredients

Baguette or country-style Italian bread, sliced about 1/2 inch thick. 

Olive oil

Step by Step

Preheat oven to 375 degrees.  Lightly brush each side of the bread with olive oil and place in a single layer on a baking sheet.  Bake them until golden, about 12 to 15 minutes.  Check halfway through and if bottoms are browned but tops are not, flip each piece over and finish toasting. 

To serve plain, drizzle with extra olive oil and sprinkle with kosher salt.  

Topping Ideas:

Fresh mozzarella cheese and a thin slice of prosciutto

Marinated tomatoes to make Tomato Bruschetta

Olive tapenade

Drizzled with balsamic vinegar

Goat cheese and thinly slice roasted red peppers

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