Olive oil crostini serve as a nice base for different appetizers or use them to scoop up dip. Break a few of up into a soup or salad for some texture contrast.
Yield: about 25 crostini
1/2 of a day old baguette, cut into 1/8 inch thick slices. Older bread is easier to slice.
Extra virgin olive oil, as needed
1 clove of garlic, peeled and slightly crushed with the palm of your hand
Kosher salt, to taste
Black pepper, to taste
Preheat oven to 350 degrees.
Lay the sliced baguette in a single layer on a baking sheet.
Give each slice a generous drizzle of olive oil. A squeeze bottle works best for this or brush the oil on with a pastry brush.
Lightly season with salt and pepper.
Bake on the center rack of your oven for three minutes. Spin the pan 180 degrees and cook for another four minutes. They should be crisp and golden brown on the edges.
Let cool for a few minutes and remove them from the pan to a separate container.
Take your clove of garlic and rub it over one side of each crostini twice. You can do it more times if you want a more garlicky crostini
Store in an airtight container once completely cooled.